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Low Carb Paleo Pancakes
How to Make It
Step 1
To a large bowl, add the almond flour, sweetener, baking soda, cream of tartar, and salt. Whisk until combined. In another bowl, whisk together the eggs, coconut milk, 2 tbsp coconut yogurt, and vanilla extract.
Step 2
Add the wet ingredients to the dry and whisk to combine. The batter should be thick, not runny. Place a nonstick pan over medium-low heat and add 1 tsp of ghee.
Step 3
For each pancake, add 2 tbsp of batter to the pan. You can cook 3-4 pancakes at a time, depending on your pan’s size. Cook for 30 seconds until the edges are golden, then flip and cook for another 10 seconds. Add another teaspoon of ghee, and repeat until you have 6-8 pancakes.
Step 4
Divide the pancakes into 2 plates and stack them up. Top each stack with 1 tablespoon of coconut yogurt and a sprinkle of coconut chips. Serve immediately.
Ingredients
- Raw egg – 2 medium
- Coconut milk – 3 tbsp
- Coconut Cream Yoghurt – 4 tbsp
- Vanilla extract – 1 tsp
- Almond flour – 0.75 cup
- Erythritol Granulated – 2 tbsp
- Baking soda – 0.25 tsp
- Cream of tartar – 0.5 tsp
- Salt – 0.13 tsp
- Butter oil – 2 tsp
- Coconut Chips, Unsweetened – 1 tbsp
