The Best Low Carb, Gluten Free Pancakes

I’ve tried many low carb/gfree pancake recipes over the past few months–nothing really ever hit the spot. They were either too dry, too wet, too burnt or just plain gross. But alas–there is always a solution! These bad boys are kind of like flapjacks (slightly thinner, light, fluffy) and they definitely taste like the real thing. This is my new go-to recipe–don’t mind the cottage cheese (it’s works, I promise)!

 

Low Carb, GFree Flapjacks (with optional blueberry syrup)

IMG 0829

Ingredients (makes 4 pancakes/one serving):

1 tbsp coconut flour

2 tbsp almond flour

1/4 cup cottage cheese (works decently with greek yogurt as well)

1 egg + 1/4 cup egg whites (can use 2 eggs or 1/2 cup egg whites if desired)

1/4 tsp each baking powder and baking soda

Cinnamon to your liking

Sweetener of choice (I used 8 drops stevia–try a tbsp honey or a packet of Splenda)

Method:

1. Combine all ingredients in a blender or food processor

2. Grease pan and turn dial to medium heat (about 5)

3. Cook pancakes until small bubbles show in batter, then carefully flip (you’ll want to divide batter into 4 pancakes otherwise they’re too hard to turn)

4. Cook for only a minute or so on the other side, checking to make sure they don’t burn

5. Devour and make a second batch (just kidding)

IMG 0830

Optional Blueberry Syrup

Ingredients:

1/4 cup frozen blueberries

1 tsp chia seeds

8 drops stevia, a packet of sweetener or tbsp honey

1 tbsp water

Method:

combine ingredients in a mug and nook in the microwave for 40 seconds. Stir. Pour over your perfect pancakes. Have an amazing day.

 

Enjoy!

 

 

 

 

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2 Responses to The Best Low Carb, Gluten Free Pancakes

  1. Adriana says:

    Will definitely need to try these!!!!

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