There are a lot of really good grain free pancake recipes out there, and my family loves them all! But what I like about this particular recipe is not only are they low carb/keto, they cook and taste very much like whole wheat pancakes! They cook up faster than almond flour-based recipes, and they hold together better too!
I find that a few berries or a teeny tiny drizzle of maple syrup is enough to sweeten pancakes, so I try not to use sweeteners in my pancake recipes. This one is no exception, and I stayed away from starchy flours as well to keep the carbs low. This easy, low carb pancake recipe is not only low carb, but is nut free as too, using coconut flour, ground flaxseeds, and eggs as the main ingredients!
¼ ground flaxseed*
½ c milk of choice (almond, coconut, cashew, dairy)
¼ tsp. sea salt
¼ tsp. baking soda
1 tsp. vanilla (optional)
½ c, blueberries (optional)
Coconut oil for cooking
Strawberries, raspberries, blackberries, or blueberries
Makes eight to ten 4” pancakes
In a blender**, add all ingredients. Let sit for 5 minutes or so to allow the mixture to thicken. Add berries if desired. Pour batter onto a lightly oiled skillet over medium heat. Keep the pancakes to a maximum of 4 or 5 inches in diameter, otherwise they will be harder to flip. After about a minute, when some bubbles have formed on the surface, carefully flip pancakes. Cook for a minute or so on the other side and remove.
Serve with grass-fed butter (or ghee), nut butter and/or berries to keep it low carb. Of course they are also delicious with a bit of pure maple syrup.
*For the freshest and most nutritious ground flaxseeds, I recommend buying whole flax seeds and grinding a weeks worth in a coffee grinder (not the same one you use for coffee). Ground flaxseeds are not very shelf-stable and can go rancid quite easily!
**You can certainly use a mixer instead of blender. I just find that using a blender just speeds up the process and makes it easier to pour the pancakes!
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