It’s a pancake, pantycake, or pandacake – depending on which of my children you ask. Whatever name you choose to use- they are always a favorite. Of course, if you are trying to cut/limit grains- that favorite breakfast item fast disappears off your plate. I’ve made other coconut flour pancakes recipes before. They never taste quite right though. The coconut flour makes them scratchy with a weird mouth feel. I spent the last week tweaking my recipe. That meant dozens and dozens of eggs used, and extremely happy children every morning! I hope you enjoy them as much as we do!
Topping ideas: For the kids, maple syrup, honey thinned down and heated up, apple or peach butter, or cooked fresh fruit – and of course butter!
For low carbers: lightly whipped cream, butter, a few blueberries or blackberries. I haven’t yet found a “sugar free” syrup I would endorse – but whipped cream makes everything yummy!
Low Carb Pancakes
- 6 whole eggs
- 2 cups buttermilk, whey or soured milk
- 1 tsp salt
- 1 tsp glucomannan
- 6 Tbs coconut flour
- 1 tsp baking soda
- 2 tsp baking powder
- Combine first 5 ingredients in a blender, in the order listed
- Blend for 5 minutes. Start preheating cast iron skillet on medium.
- When the timer only has 30-60 seconds left- add the baking powder and baking soda.
- Cook in a lightly greased skillet for 2-3 minutes and then flip when golden brown. Batter is thick so they will only bubble lightly. Cook for another few minutes and serve!
Note: this batter will continue to thicken as it sits so don’t make it until you are ready to bake them.