FLUFFY LOW CARB HEALTHY PANCAKES
Ingredients
3 egg whites (or 3 flax or chia eggs) (beaten)
1 tablespoon powdered stevia (or any other calorie-free sweetener)
1 teaspoon vanilla extract (optional)
1 teaspoon ground cinnamon powder (optional)
1 teaspoon baking powder (or baking soda)
3-4 tablespoons coconut flour (or any other low carb flour like almond,pumpkin,flax or sesame)
milk to thin out the batter (about 5-6 tablespoons)
Preparation
1
First of all is to beat your egg whites or flax or chia eggs.
2
Pour them into large mixing bowl together with the vanilla extract.
3
Use a hand mixer to beat them until soft peaks form on the top.
4
In another,smaller mixing bowl,combine the coconut or other low carb flour of your choice with the baking powder and powdered stevia.Mix these dry ingredients very well to combine.
5
Add the mixed dry ingredients to the beaten egg whites.
6
Mix the batter very well until everything is well combined.
7
You can leave it to chill for about 5 minutes.
8
Maybe,if the batter is too thick you will need some milk or water to thin it.
9
Start with just 1 tablespoon and continue until you reach the consistency of basic pancake batter.
10
Preheat a non-stick cooking pan or skillet on medium-high heat.
11
Grease it with some extra virgin olive oil or melted extra virgin coconut oil.Or butter.You can also spray some non-stick cooking spray.
12
Pour some of the pancake batter on the pan or skillet and cook until bubbles form around the edges of the pancakes.About 1 minute.
13
Flip them and cook on the other side for 1-2 minutes until they are cooked.
14
Repeat this process until all of the batter is used.
15
Serve the pancakes immediately after cooking and top them with your favorite toppings.
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About
Today we will talk about these yummy and sweet pancakes.They are actually really healthy and nutritional.You will not believe if I tell you that they are under 250 calories.Yes,the whole stack of these fluffy pancakes is under 250 calories.Absolutely amazing and really healthy.
Yield:
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Added:
Tuesday, October 3, 2017 - 4:39am
