Low-carb, gluten-free, sugar-free pancakes.

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
2
Yield:
6 small pancakes
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine butter, cream, eggs, and vanilla extract in a bowl.

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  • Combine coconut flour, stevia, baking powder, and salt in a second bowl. Add dry mixture to the cream mixture and mix to combine.

  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

490 calories; protein 12.6g; carbohydrates 17.6g; fat 43.2g; cholesterol 380.8mg; sodium 532.3mg. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
03/18/2020
Absolutely delicious taste! Whoever intenvented this was brilliant. It's like making gourmet scrambled eggs into pancake batter, by using coconut flour. These are very rich tasting, and filling, which is good because we doubled the recipe and it only made 10 pancakes. My gluten free boy rates this 9/10! These take longer to fry and are difficult to flip (especially if you flip too early) but they turn out looking like normal pancakes. So yummy! Read More
5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/18/2020
Absolutely delicious taste! Whoever intenvented this was brilliant. It's like making gourmet scrambled eggs into pancake batter, by using coconut flour. These are very rich tasting, and filling, which is good because we doubled the recipe and it only made 10 pancakes. My gluten free boy rates this 9/10! These take longer to fry and are difficult to flip (especially if you flip too early) but they turn out looking like normal pancakes. So yummy! Read More
Rating: 4 stars
01/30/2020
No changes made. Definitely taste eggy which I don t mind but some might. I will definitely make these again maybe adding some dark chocolate chips. Also may try to have my eggs room temperature and the melted butter cooled before combining. Read More
Rating: 4 stars
02/13/2019
very thick batter added a little water the coconut flour gives it a different texture. Good taste. Read More
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Rating: 4 stars
10/07/2018
only my second time cooking with coconut flour. Hubby & i are doing a modified Keto diet & I was DYING for pancakes. I didn't have heavy cream so i substituted Half & Half. Batter was thick & lumpy. Added a little extra cream vanilla & a splash of water to thin it out. Taste is actually pretty good. The texture of the coconut flour is takes a little getting used to and you can definitely taste it. Personally i think they are sweet enough & don't even need syrup. Read More
Rating: 4 stars
09/23/2018
These were super easy and yummy. They tasted like a breakfast muffin spongy and rich but not too sweet. I followed the recipe exactly. There was a little too much butter for my taste but my husband loved them. I'll definitely keep this recipe and play with it a bit. Thanks! Read More
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