Low Carb Sour Cream Pancakes
This recipe came as a twist from The Pioneer Woman's Sour Cream Pancakes that my parents love. I made two batches while visiting them, one gluten-free and low carb, so that I could enjoy pancakes as well. These are easy to make and definitely fill my desire for pancakes!
Be sure to use a low-glycemic sweetener. I really like Swerve, but you could use erythritol or Sweet Leaf stevia drops. I've made them solely with coconut flour and also with a blend of coconut flour and almond flour and they turned out great both ways. So, feel free to mix it up.
1 cup sour cream
5 T coconut flour (3 coconut/2 almond)
1 T swerve (or low glycemic sweetener of choice)
1 tsp baking powder
1/2 tsp sea salt
1 tsp vanilla extract
Mix sour cream, coconut flour, sweetener, baking powder, and salt until gently incorporated. In a separate bowl, whisk eggs and add in vanilla.
Gently mix eggs into sour cream mixture. Do not fully mix in, clumps should remain. Scoop 1/4 cup batter onto griddle heated to medium-high. Flip when bubbles begin to form all over the batter. Cook on second side for about a minute.
Top with grassfed butter and/or coconut nectar.
Alternatively, and even faster, you can add all ingredients into a blender (I love my Ninja for this, due to the layers of blades to mix and blend) and blitz until still slightly lumpy.
A quick and delicious low-carb pancake recipe.
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