Low Carb Delicious Corn Pancakes
Fluffy, golden, and bursting with the comforting flavor of corn, these Low Carb Delicious Corn Pancakes redefine indulgence for those watching their carbs. Crafted with a combination of almond flour and coconut flour, these pancakes are perfectly light yet satisfying, while a touch of corn extract adds a nostalgic twist without the extra carbs. Sweetened with Stevia and featuring the creaminess of unsweetened almond milk, this recipe is both keto-friendly and gluten-free, making it a versatile addition to your breakfast or brunch repertoire. Quick and easy to prepare in just 30 minutes, these pancakes cook up beautifully on a skillet, offering a delightful canvas for sugar-free syrup, fresh berries, or a dollop of whipped cream. Whether you're following a low-carb diet or simply looking for a healthier breakfast option, these pancakes will win you over with their irresistible flavor and simplicity.
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Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 2 tablespoons Stevia or other low-carb sweetener
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Corn extract flavoring
- 2 tablespoons Butter or coconut oil
Directions
Step 1
In a large bowl, combine almond flour, coconut flour, baking powder, sweetener, and salt. Whisk until well mixed.
Step 2
In another bowl, beat the eggs until frothy. Add the almond milk and corn extract flavoring, then whisk to combine.
Step 3
Pour the wet ingredients into the dry ingredients. Mix until you get a smooth batter. Let the batter sit for about 5 minutes to allow the flours to absorb the liquid properly.
Step 4
Preheat a non-stick skillet or a griddle over medium heat. Add a small dab of butter or coconut oil to the skillet and let it melt, coating the surface evenly.
Step 5
Scoop about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, or until bubbles form on the surface of the pancake and the edges start to look set.
Step 6
Carefully flip the pancake and cook for another 2-3 minutes on the other side, until golden brown.
Step 7
Remove the pancakes from the skillet and keep them warm. Repeat the process with the remaining batter, adding more butter or oil as needed.
Step 8
Serve the pancakes warm. Enjoy them plain or with your favorite low-carb toppings such as sugar-free syrup, berries, or whipped cream.
Nutrition Facts
| Serving size | (425.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1069.3 |
| Total Fat 89.1g | 0% |
| Saturated Fat 24.9g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 620mg | 0% |
| Sodium 1345.2mg | 0% |
| Total Carbohydrate 37.4g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 7.8g | |
| Protein 43.3g | 0% |
| Vitamin D 184.9IU | 0% |
| Calcium 510.0mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 351.7mg | 0% |
Source of Calories