Fluffy Low Carb Gluten Free Pancakes Recipes

FLUFFY GLUTEN-FREE PANCAKES

Steps:

• Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
• Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
• Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

LOW CARB KETO PANCAKES RECIPE (FLUFFY & EASY!)

Steps:

• In a large bowl, whisk all ingredients together, until smooth. (Batter should be the consistency of typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the pancakes will be too "wet".)
• Preheat a lightly oiled large non-stick skillet on the stove over medium-low to medium heat. (See notes below on oil options.) Drop the batter onto the hot pan and form into circles. Cover with a lid (this is important!) and cook about 1.5-2 minutes, until bubbles start to form on the edges. Flip and cook, uncovered this time, for another 1.5-2 minutes, until browned on the other side. (I love this thin turner for easy flipping.) Repeat with the rest of the batter.

AUNT ROCKY'S FLUFFY LCHF PANCAKES (LOW CARB, GRAIN FREE, GLUTEN FREE, LOW GLYCEMIC)

Steps:

• Whisk coconut flour, erythritol, oat fiber, baking powder, xanthan gum, and salt together in a bowl, breaking up any lumps in the coconut flour.
• Preheat a griddle or pan over medium-low heat and lightly oil the surface.
• Mix eggs, butter, water, cream, vinegar, and vanilla extract into the bowl with the coconut flour mixture. Stir well to combine; batter will be thicker than regular pancake batter.
• Scoop 1/4 cup batter at a time onto the preheated griddle, leaving space between each pancake and smoothing the tops slightly. Cook until bubbles form, edges begin to dry, and the bottom is browned, 2 to 5 minutes. Flip pancakes carefully using a thin spatula; continue cooking until firm and browned on the second side, about 1 minute more.

FLUFFY LOW CARB GLUTEN FREE PANCAKES

Steps:

• Heat a nonstick pan (yes, I use nonstick and refuse to apologize) to medium heat, or until a drop of water sizzles and "dances" around the skillet. You don't have to grease it.
• When measuring oat or coconut flour, sift a bit of it (or whisk it until the lumps are broken up), and lightly spoon the amount called for into a tablespoon or quarter cup measure. Level off with a knife.
• Whisk together egg and cream, and add dry ingredients.
• Whisk batter very well until there are no longer lumps.
• Let it sit for a minute or two to thicken up.
• Pour or scrape batter on to skillet, and cook until bubbles appear on surface of pancake.
• Flip and cook other side for about 30 seconds.
• Serve with butter and sugar-free maple syrup, or a bit of honey, if desired.

COCONUT FLOUR PANCAKES (KETO, LOW-CARB)

Steps:

• Whisk together butter, cream, stevia, salt, eggs and vanilla extract.
• In another bowl, combine coconut flour and baking powder.
• Mix dry ingredients into the wet ingredients.
• Let batter sit to thicken (15-30 minutes may be needed).
• Lightly oil skillet and heat over medium heat.
• Spoon heaping tablespoons of batter onto skillet to make pancakes about 2-3 inches in diameter.
• Flatten out the thick batter a bit with the back of a spoon to form flatter rounds.
• Be sure to check out the recipe video on YouTube for more useful tips on the recipe!