It might sound like an exaggeration, but it isn’t. At least not to my tastebuds. Of all the “adapted” pancake recipes I have ever tried, this is by far the best tasting one: it’s low-carb, it’s gluten-free, it’s nut-free, it’s whipped in 10 minutes and cooked in 5. It has a crumbly yet moist texture, and it’s… well, it’s just divine.
The very few ingredients you’ll need to make 8 pancakes
– 2 eggs, room temperature
– 1/2 cup (a little less) or sour cream
– 3 tbsp Erythritol or sweetener of your choice
– 3 drops of liquid stevia
– 1 tbsp coconut oil
– 3 tbsp coconut flour
– 2 tbsp flaxseed meal.
Mix all the ingredients in that order, add some salt and/or baking soda, and cook for 1 or 2 minutes or each side in a heated pan.
Here are the nutrition facts (1.27 g of NC per pancake) :