This is a recipe I adapted from LizDellaCroce (The Lemon Bowl). It is my favorite low-carb and gluten-free recipe so far. The recipe says it serves 12 (but I like to make pancakes a little larger). I got 10 normal-size pancakes. Each pancake is 4 net carbs each or if you like them a little larger like I do, they are probably about 4.5 net carbs each. Chocolate, coconut and almonds — what more can you ask for??
- 1/2 cup coconut flour
- 1/3 cup unsweetened shredded coconut
- 1/4 cup sweetener of choice
- 1/2 tsp baking powder
- 1/2 tsp salt (or salt substitute)
- 6 large eggs
- 1/4 cup coconut oil, melted
- 1/2 to 1 cup unsweetened almond milk
- 1 tsp almond extract
- 1/4 cup toasted, slivered almonds
- 2 ounces 85 – 90% cacao chocolate, finely chopped
- Additional oil for the pan
- In a large bowl, whisk together coconut flour, shredded coconut, sweetener, baking powder and salt.
- Stir in eggs, coconut oil, 1/2 cup of the almond milk and the almond extract. Add additional almond milk as needed. Your batter should be thicker than traditional pancake batter, but not so thick that you can’t pour it and spread it around the pan. Coconut flour batters also tend to thicken up as they sit so you can add additional milk partway through, if needed.
- Stir in toasted almonds and chopped chocolate.
- Heat a large skillet over medium heat and brush with additional coconut oil or another cooking oil. Scoop about 2 heaping tablespoons of batter onto skillet and spread into a 4 inch circle. Repeat until you can’t fit any more pancakes into skillet (you should get 3 or 4 in).
- Cook until the bottom is golden brown and the top is set around the edges.
- Flip and continue cooking until second side is golden brown. Remove from pan and keep warm. Repeat with remaining batter.