Low Carb Cranberry Coconut Pancakes are a low carb pancake made with coconut flour and fresh cranberries that are fluffy and taste amazing. Jump to Recipe keyboard_arrow_down
With Thanksgiving around the corner, I am constantly thinking about ways to incorporate my favorite fall flavors into dishes. Since I have already gone on pumpkin overload, I am starting to use cranberries instead. They are the perfect tart addition to chia seed pudding, yogurt, oatmeal, and these Low Carb Coconut Pancakes. The pancakes are made with a simple batter of coconut flour, eggs, and almond. They are sweetened with Stevia but if you aren't low carb then I would use honey or maple syrup. Then fresh cranberries are folded in to add the perfect touch of sweetness, tartness, and color.
Low Carb Cranberry Coconut Pancakes
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Whisk together the eggs, almond milk, vanilla extract, and Stevia.
In another bowl, whisk together the coconut flour, baking soda, and salt.
Slowly add the coconut flour to the wet ingredients and stir to incorporate. The batter will be thick. Add additional almond milk or water to the batter if you would like a thinner pancake. Fold in the cranberries.
Heat a nonstick griddle or skillet over medium high heat. Spray with cooking spray.
Add batter, about 1/4 cup per pancake, to the skillet, spreading with a spoon if needed. Cook until bottom of browned and batter is firm, about 3 minutes. Flip and cook for 1-2 more minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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