This is my second post from Erica of Stuff I Make My Husband that I’m sharing and as with the first one, it’s fantastic. These pancakes were as she puts it, “the most realistic alternative”. Better yet, as well as being gluten-free, they are grain-free. They utilize coconut flour and egg whites to create the fluffiness that most people tend to like in their pancakes. I could imagine these with just about any number of either savory or sweet add ins and they would no doubt be perfect.
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“Much like pizza, pancakes are one of those things that dieters, even low-carb dieters, refuse to give up. There are alternative pancake recipes all over the web, and I’ve probably made them all. Ultimately, this is what I’ve settled on as the most realistic alternative. It is based on coconut flour (which I briefly wrote about here) and uses whipped egg whites to create lift and fluffiness. I served these with a homemade blackberry compote, which I made by following these instructions except I substituted blackberries for raspberries and cut back on the sweetener…”
Read the full post and get the recipes »
