LOW CARB PANCAKES WITH SOY AND COCONUT FLOUR
If you do not like to use soy flour, I'm sure you could substitute almond flour in this recipe. I found this on Bob's Red Mill's website. I've modified this recipe to make it low carb and vegetarian. These are not super fluffy and slightly dense. I found these to be very filling and taste great with my Blueberry Pancake Syrup, which is low carb also. ETA: I made this with almond flour and it tasted very good. I needed to add a few spoonfuls of additional coconut flour to thicken the batter.
Provided by EasternCook
Categories Breakfast
Time 25m
Yield 10 small pancakes, 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix wet ingredients and mix dry ingredients.
- Pour wet into dry ingredients and mix just until combined.
- This batter will be thicker than normal pancake batter.
- Cook in pan/griddle on med heat with oil. (it will not 'bubble' like regular pancakes).
- Flip when underside is browned.
- The middle of these pancakes will feel a bit soft on the inside. Once cooled a bit, it will firm up.
Nutrition Facts : Calories 98.2, Fat 6.2, SaturatedFat 1, Cholesterol 37.2, Sodium 142.8, Carbohydrate 5.8, Fiber 0.2, Sugar 1.5, Protein 5.7
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