Healthy Fluffy Low Carb Pancakes

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Healthy Fluffy Low Carb Pancakes:

ingredients

1. 3 T coconut flour
2. 1-2 T granulated sweetener of choice
3. Pinch baking powder
4. Pinch sea salt
5. 3 large egg whites (for vegan option, use 1 T + 1 tsp Ener-G egg replacer + 1/3 cup water, set OR 3 T flax + 9 T water)
6. 1 T mashed pumpkin OR applesauce OR mashed sweet potato OR yogurt of choice
7. 1/4-1/2 cup + dairy free milk*
8. 1/2 tsp vanilla extract

Coconut butter vanilla glaze

1. 1 T coconut butter
2. 2 T dairy free milk
3. 1 T granulated sweetener of choice
4. ½ tsp vanilla extract

Instructions

• In a large mixing bowl, sift the coconut flour, granulated sweetener of choice, sea salt and baking powder to avoid clumps. Mix well to combine.
• In a small bowl, whisk the egg whites very well (can be until stiff peaks form- This makes them even more fluffier than pictured!) or flax egg with the vanilla extract. Add to the dry mixture, along with the mashed pumpkin. Using a tablespoon at a time, add dairy free milk until a thick batter is formed (you may need more than 1/4-1/2 cup). Mix lightly, but do not over mix.
• Spray a pan with cooking spray and heat on low/medium. Once pan is hot, pour batter using a 1/4 cup at a time. Cook pancakes for 2-3 minutes or until the edges brown, before flipping very gently and cooking for an extra minute or two, until cooked through. Repeat until all the pancakes are cooked.
• To make the coconut butter vanilla glaze, whisk all the ingredients in a small bowl and top pancakes. Add sprinkles if desired!

Notes

• Adjust accordingly- You may need more.
• For best results, cover pancakes while they cook.

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