Healthy Fluffy Low Carb Chocolate Chip Pancakes
Sunday, August 18, 2019
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Low carb and high supermolecule further downlike pancakes which require NO supermolecule powder and full of chocolate chips! These super downlike low carb chocolate chip pancakes area unit naturally protein free, grain free, paleo, farm free and are available with a tested vegetarian option!
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| Healthy Fluffy Low Carb Chocolate Chip Pancakes |
A group of my friends back in Australia area unit into their weightlifting/semi-professional muscle building. a couple of years back, I wont to calculate often with a handful of them, additional usually than not repining concerning why my arms still correspond twigs….while my dumbbells remained untouched.
Being dedicated weightlifters (them, not me!), they clearly were quite in tune with their diets. one amongst them even went on the vie last year in their initial competition. I still keep in mind hearing the stories that went by with the school assignment, particularly once it came to the ‘food’ aspect of it.
INGREDIENTS:
- 3 T coconut flour
- 1-2 T granulated sweetener of choice
- Pinch baking powder
- Pinch sea salt
- 3 large egg whites for vegan option, use 1 T + 1 tsp Ener-G egg replacer + 1/3 cup water
- 1 T mashed starch of choice I've tried pumpkin, applesauce and even mashed sweet potato
- 1/2 cup + dairy free milk
- 1/2 tsp vanilla extract
- 1 T dairy free mini chips
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 or ener-G egg with the vanilla extract. Add to the dry mixture, along with the mashed starch of choice. Using a tablespoon at a time, add dairy free milk until a VERY thick pancake batter is formed- Not like a traditional silky batter. Mix lightly, adding the chocolate chips. but do not over mix. Allow to sit to thicken slightly- This is very important. The pancake batter may look thin at first but it needs time for the coconut flour to absorb the liquid
- Spray a pan with cooking spray and heat on low/medium. Once pan is extremely hot, pour batter using a 1/4 cup at a time- It should be extremely thick. Cook pancakes for 1 1/2 minutes or until the edges just start to bubble (it's best to cover the pan!) before flipping and cooking for an extra minute. Repeat until all the pancakes are cooked.