Fluffy Low-Carb Pancakes

A low-carb recipe for fluffy pancakes. The best part about this recipe is that it satisfies your pancake cravings while only having 2.6 g of carbs per pancake.

May 13, 2020 1 min read

Fluffy Low-Carb Pancakes topped with blueberries

Serving size
12 pancakes

Prep time
5 min

Cook time
5 min

Author
@keto_moose

Ingredients

Batter

6 tbsp heavy whipping cream
6 tbsp butter, melted
6 eggs
3 tsp baking powder
1/3 - 1/2 cups coconut flour

Maple Syrup

1 cup water
2 tbsp butter
1 cup erythritol
1 tsp mapleine
1 tsp xanthan gum

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Instructions

In a mixing bowl, mix together melted butter, heavy whipping cream, and eggs.
Add baking powder and 1/3 cup coconut flour and mix until combined. For a thicker pancake, add more coconut flour, up to 1/2 cup total.
Spray non-stick pan with PAM. Fry pancakes on medium high-heat flipping when golden brown.
Make silver-dollar sized pancakes for easy flipping.
To make the syrup, heat water, butter, mapleine, and erythritol in a medium saucepan.
When erythritol is dissolved, whisk in xanthan gum.
Syrup will thicken as it cools. Drizzle syrup over pancakes.
If desired, top pancakes with berries or sugar free whipped cream.

Nutrional info:

*Nutritional information is approximate.