Homemade Pancakes - Sugar Free and Low Carb Too!

I have another low carb, sugar free pancake recipe on my site (here) that my husband and I really love when we want 'nutty' pancakes.  I love the crunch and the texture and it's up until now, been my favorite.  However, this week I ordered Coconut Secret Raw Coconut Flour online (there are a lot of brands out there but that is the brand that I ordered so it's the only one I've worked with so far) and I've been 'playing' with my food this week by implementing this new, fun option into the recipes.

I've got two recipes ready to post using coconut flour and here is the first.  Another version of a sugar free, low carb pancake that I give 'thumbs up' to.  It's not a nutty whole grain pancake like pecan or almond pancakes are, but it does have a bit of a 'meal' texture to it from the coconut and almond flour.  We liked them and because they seemed similar to a traditional pancake they cooked pretty much the same as you are used to.

Low Carb Pancakes w/Coconut Flour

1 scoop Vanilla Whey Protein (use the scoop that comes with the protein powder)
1 T coconut flour
1 T almond flour (finely ground almond meal)
1 t baking powder
1 t Splenda
1 egg
4 t water
2 t oil

Place the dry ingredients into a mixing bowl.  Quickly blend (with a fork is fine or use a whisk) the egg, oil and water together.  Add to the dry mix and stir until blended.  If it's too thick, add a bit more water if you need to.  Heat a frying pan, spray with a little oil spray or melt a bit of butter.  Pour about 1/4 batter into pan (makes about a 4-5 inch pancake).  When air holes come to the surface, flip and cook the other side until done.  You should get about 4 or 5 pancakes.  Serve with your favorite toppings.  Mine is butter and sugar free syrup.

Mixing the dry ingredients

The batter looks like 'normal' pancake batter in thickness

Ready to flip when it's filled with air bubbles

Golden brown and oh so yummy