Low Carb Mini Funfetti Vanilla Pancakes
Sometimes I get a craving for pancakes! This is a great alternative to the real deal. Make sure to whip the egg whites to a stiff peak. This will ensure your pancakes will be very fluffy…or else they will be flat! Once egg whites are at a stiff peak, sprinkle the flour mixture on top and fold in the egg whites so you keep as much air as possible. Also use long sprinkles not the round kind or else they will sink to the bottom of the batter.
How to Make It
Step 1
Sift together coconut flour, baking powder and salt together. Add in milk and vanilla extract and mix to combine.
Step 2
Separate three eggs. Add egg whites to a mixer bowl and beat until stiff peaks form. Fold to combine, adding sprinkles, being very careful to retain all the air in the egg whites. Do not beat the mixture!
Step 3
Place a medium nonstick saute pan on medium heat. Wait until the pan is nice and hot. This is key or else the pancakes will stick. Add ½ teaspoon coconut oil to hot pan. Add pancakes in roughly 2 oz scoops. Cook on the first side for about 2 minutes until the bottom is golden brown. Flip and cook for another 1-2 minutes. These pancakes are super delicate so make sure the bottom is nice and brown before flipping so they hold together. Another trick is to place only a few scoops in the pan at one time (maybe only two).
Step 4
In the meantime, mix the coconut milk and stevia drops together. This will be the syrup for the pancakes!
Step 5
Serve hot pancakes with coconut glaze on top!
Ingredients
- Coconut Flour by Nutiva
3 tbsp
- Baking Powder
¼ tsp
- Kosher Salt
⅛ teaspoon
- Unsweetened Vanilla Almond Milk
½ cup
- Vanilla Extract
½ tsp
- Rainbow Sprinkles by Cake Mate
¼ tbp
- Coconut Oil
1 teaspoon
- Coconut Milk by Aroy-d
2 tablespoon
- Stevia Liquid
2 drop
- Egg Whites
3 large egg white