Low Carb Cranberry Coconut Pancakes are a low carb pancake made with coconut flour and fresh cranberries that are fluffy and taste amazing.
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.
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