When I was growing up my mom would make my sisters and I a rich peanut butter cake for every birthday party. When I made these pancakes I had no idea that these pancakes would literally bring me back to my childhood birthday cake! They were so rich, that I almost felt as though I need a glass of milk to wash them down, and it was all thanks to one of my favorite ‘secret’ ingredients….
The ’secret’ ingredient in these pancakes is the coconut flour! Coconut Flour is one of the most divine ‘undiscovered’ ingredients that I use all the time to make low carb/gluten free baked goods! It is high in fiber, protein, and low in carbs and calories. I use it a lot of times when baking to replace white flour and I am always amazed at how moist my breads, cakes and muffins turn out! It instantly makes any batter very thick, so a little goes a long way!
Ingredients:
- 5 tbs coconut flour (I get mine from whole foods)
- 1/4 tsp Baking powder
- 2 tsp peanut butter (or 2 tbs fitnutz powder)
- 1-2 packets (or to taste) of stevia/splenda/ or sweetener of choice
- tiny pinch of salt
- 7 egg whites
- 1/4 cup-1/2 cup water (start with 1/4 cup water, and add more depending on consistency of batter…add slowly until pancake consistency forms!)
*Optional variations: A few drops of maple extract, a few chocolate chips, or 1 Tbs of cocoa powder for a PB-chocolate version!
Method:
- In a medium size bowl, combine all of the ingredients, except for the water, and begin to mix. (It will be very lumpy/thick at this point…don’t worry!)
- Begin adding water slowly, a little at a time, stirring until a thick pancake batter forms, (you can also use a blender, hand-held mixer, or immersion blender to mix up ingredients with ease!) *Note: Batter will be a little thicker than typical pancake batter, but should still be ‘thin’ enough to pour onto a griddle!
- Meanwhile, heat a nonstick griddle (or nonstick skillet) coated with cooking spray over medium heat. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked.
- Serve warm with sugar-free/low sugar syrup, light butter, whip cream, or whatever topping sounds good to you!
Enjoy! Love Katie
Servings:1 (makes about 8-10 small pancakes, or 4 large pancakes)
Calories: 330
Weight Watchers Points Plus Value: 6 per serving
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This post was written by Katie Farrell, the creator of Dashing Dish. Want to share Dashing Dish recipes with your friends and family? Click the ‘like’ or tweet button to the right and spread the love! Thanks so much and God Bless!
) Although I love how the coconut flour makes these really moist…I would give it a whirl if I were you though, it might be great! 
