Cooktop Cove: How to make low-carb, gluten-free pancakes
By Emily Monaco
Just because you're on a low carb diet doesn't mean you can't indulge in some of your favorite carb-ridden treats. The recipe below is a great replacement for your favorite pancake recipe, using fiber- and omega-rich flax seeds and hazelnuts in place of the normal flour.
These pancakes also get a bit of sweetness with sugar-free applesauce and a touch of spice from pumpkin pie spice. Top them with even more applesauce or coconut cream before digging in.
Low-Carb Apple-Cinnamon Pancakes
3
5 minutes
10 minutes
15 minutes
2 ounces flax meal
2 ounces hazelnut meal
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 pinch salt
1 teaspoon vanilla
1 cup coconut cream
3 eggs and 1 egg white
1/2 cup unsweetened applesauce
coconut oil, for cooking
Combine the dry ingredients in a bowl and set aside.
Combine the wet ingredients in a large bowl, whisking until frothy and well-combined. Slowly add the dry ingredients to the bowl, mixing until well incorporated.
Heat some coconut oil in a pan set over medium heat. Use a quarter-cup measure to portion out pancakes into the pan. Cook about 2-3 minutes per side, then flip with a spatula.
When cooked, remove from the heat. Serve with fresh berries, coconut cream, or applesauce.
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