About
Sometimes I get a craving for pancakes! This is a great alternative to the real deal. Make sure to whip the egg whites to a stiff peak. This will ensure your pancakes will be very fluffy…or else they will be flat! Once egg whites are at a stiff peak, sprinkle the flour mixture on top and fold in the egg whites so you keep as much air as possible. Also use long sprinkles not the round kind or else they will sink to the bottom of the batter.
Ingredients
- 3 tablespoon coconut flour by nutiva
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt
- ½ cup unsweetened vanilla almond milk
- ½ teaspoon vanilla extract
- ¼ tbp rainbow sprinkles by cake mate
- 1 teaspoon coconut oil
- 2 tablespoon coconut milk by aroy-d
- 2 drop stevia liquid
- 3 large egg white egg whites
Instructions
- Sift together coconut flour, baking powder and salt together. Add in milk and vanilla extract and mix to combine.
- Separate three eggs. Add egg whites to a mixer bowl and beat until stiff peaks form. Fold to combine, adding sprinkles, being very careful to retain all the air in the egg whites. Do not beat the mixture!
- Place a medium nonstick saute pan on medium heat. Wait until the pan is nice and hot. This is key or else the pancakes will stick. Add ½ teaspoon coconut oil to hot pan. Add pancakes in roughly 2 oz scoops. Cook on the first side for about 2 minutes until the bottom is golden brown. Flip and cook for another 1-2 minutes. These pancakes are super delicate so make sure the bottom is nice and brown before flipping so they hold together. Another trick is to place only a few scoops in the pan at one time (maybe only two).
- In the meantime, mix the coconut milk and stevia drops together. This will be the syrup for the pancakes!
- Serve hot pancakes with coconut glaze on top!
Nutrition Facts
- Servings: 1
- Calories: 233.3kcal (per serving)
- Fat: 14.7g (per serving)
- Carbs: 20.7g (per serving)
- Protein: 17.6g (per serving)
