Low Carb Pancakes With Soy and Coconut Flour |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
If you do not like to use soy flour, I'm sure you could substitute almond flour in this recipe. I've modified this recipe to make it low carb and vegetarian. These are not super fluffy and slightly dense. I found these to be very filling and taste great with my Blueberry Pancake Syrup, which is low carb also. ETA: I made this with almond flour and it tasted very good. I needed to add a few spoonfuls of additional coconut flour to thicken the batter. Ingredients:
1 cup soy flour |
1/3 cup coconut flour |
1 tablespoon baking powder |
2 teaspoons cornstarch |
1 teaspoon stevia powder (more if you like a sweeter pancake) |
2 tablespoons oil |
2 eggs |
1 1/2 cups soymilk (vanilla) |
1 teaspoon lemon juice |
Directions:
1. Mix wet ingredients and mix dry ingredients.
2. Pour wet into dry ingredients and mix just until combined.
3. This batter will be thicker than normal pancake batter.
4. Cook in pan/griddle on med heat with oil. (it will not 'bubble' like regular pancakes).
5. Flip when underside is browned.
6. The middle of these pancakes will feel a bit soft on the inside. Once cooled a bit, it will firm up.
|
|