Skinny pancakes
These skinny pancakes are a nutritious twist on traditional pancakes, using almond flour and coconut oil for a gluten-free treat. They are easy to prepare and perfect for a healthy breakfast option, offering rich flavour without the excess calories.
Cook time 10 min
Prep time 5 min
Ingredients:
2 tbsp coconut oil2 eggs
1 tsp vanilla extract
1/4 cup water
1/4 tsp salt
4 cups almond flour
1 tsp stevia leaf sweetener
Skinny pancakes are a healthy and delicious alternative to traditional pancakes. They are made with almond flour and coconut oil, making them gluten-free and packed with healthy fats. These pancakes are perfect for those who are looking for a nutritious breakfast option without compromising on taste. Follow this simple recipe to make your own fluffy and tasty skinny pancakes.
Instructions:
- In a large mixing bowl, melt the coconut oil if it is solid (you can do this in the microwave for about 20-30 seconds or on the stovetop over low heat).
- Crack the eggs into the bowl with the melted coconut oil.
- Add the vanilla extract to the bowl.
- Use a whisk or an electric mixer to blend the eggs, coconut oil, and vanilla extract together until you achieve a smooth consistency.
- Pour the water into the bowl while continuing to whisk. Mix until all the wet ingredients are well combined.
- Gradually add the almond flour to the wet mixture, mixing thoroughly after each addition to prevent lumps.
- Add the salt and stevia leaf sweetener to the mixture, stirring to ensure they are evenly distributed.
- The batter should be fairly thick but pourable. If it’s too thick, you can add a little more water a tablespoon at a time until you reach the desired consistency.
- Heat a non-stick skillet or griddle over medium heat. You can lightly grease it with a bit more coconut oil if needed.
- Once the pan is hot, pour small portions of batter onto the skillet using a ladle or measuring cup (about 1/4 cup per pancake).
- Cook the pancakes for about 2-3 minutes on each side, or until bubbles form on the surface and the edges begin to set. Then flip and cook for another 2-3 minutes until both sides are golden brown.
- Transfer the cooked pancakes to a plate and keep them warm. Repeat with the remaining batter.
- Serve warm with toppings of your choice such as fresh berries, a drizzle of honey, or a sprinkle of powdered stevia.
By following this recipe and incorporating these helpful tips, you can enjoy a stack of nutritious and tasty skinny pancakes. They are perfect for breakfast or brunch and are sure to be a hit with both kids and adults alike. Enjoy the delicious flavors while staying on track with your health goals!
Skinny pancakes FAQ:
Cook the pancakes for about 2-3 minutes on each side. You'll know they're ready to flip when bubbles form on the surface and the edges begin to set.
Yes, you can substitute almond flour with another gluten-free flour like coconut flour, but adjust the quantity as coconut flour is more absorbent. Typically, use less coconut flour than almond flour (about 1/4 to 1/3 as much).
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage; just layer them with parchment paper and place in a freezer-safe bag or container.
The batter should be fairly thick but pourable. If it’s too thick, add a little more water, one tablespoon at a time, until you reach the desired consistency.
You can use other sweeteners like honey or maple syrup as a substitute for stevia. Just keep in mind that you might need to adjust the liquid in the recipe slightly, as these sweeteners are liquids.
Tips:
- Ensure the coconut oil is melted and slightly cooled before mixing to prevent it from scrambling the eggs.
- Use room temperature eggs for better mixing and fluffier pancakes.
- Adjust the water quantity if needed to achieve the desired batter consistency.
- Cook the pancakes on medium heat to prevent them from burning and ensure they are cooked evenly.
- Serve these pancakes with a topping of your choice, such as fresh berries, a dollop of Greek yogurt, or a drizzle of maple syrup.
Nutrition per serving
4 ServingsCalories 870kcal
Protein 27g
Carbohydrates 22g
Fiber 13g
Sugar 5.00g
Fat 77g
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