Low Carb Mini Flapjacks
Perfectly fluffy and irresistibly satisfying, these Low Carb Mini Flapjacks are a delightful breakfast option that won’t derail your healthy eating goals. Made with a blend of almond flour and coconut flour, they offer a rich, nutty flavor while staying gluten-free and keto-friendly. Sweetened with granulated erythritol and enhanced by pure vanilla extract, these bite-sized treats are lightly golden and melt-in-your-mouth delicious. Quick to prepare in just 25 minutes, they’re cooked to perfection in a mix of butter and coconut oil for a luscious, buttery edge. Serve them warm with sugar-free syrup, fresh berries, or crunchy nuts for a wholesome, low-carb breakfast the whole family will love. Perfect for meal prep or lazy weekend mornings, these mini flapjacks are a must-try for anyone looking to elevate their low-carb breakfast game!
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Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 2 tablespoons Granulated erythritol
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter
- 1 tablespoon Coconut oil
Directions
Step 1
In a large bowl, combine the almond flour, coconut flour, baking powder, granulated erythritol, and salt. Stir until well mixed.
Step 2
In a separate medium bowl, whisk together the eggs, almond milk, and vanilla extract until smooth.
Step 3
Pour the wet ingredients into the dry ingredients and mix until just combined. Allow the batter to sit for about 5 minutes to let the flours absorb the liquid.
Step 4
Meanwhile, heat a large non-stick skillet or griddle over medium heat, adding the butter and coconut oil until melted and bubbling.
Step 5
Once hot, pour rounded tablespoons of batter onto the skillet, forming small pancakes.
Step 6
Cook the mini flapjacks for 2-3 minutes or until bubbles form on the surface and the edges begin to set.
Step 7
Carefully flip the flapjacks and cook for an additional 2 minutes until golden brown on both sides.
Step 8
Continue with the remaining batter, adding more butter or coconut oil to the skillet as needed between batches.
Step 9
Serve the mini flapjacks warm, optionally topped with sugar-free syrup, fresh berries, or a sprinkle of nuts.
Nutrition Facts
| Serving size | (461.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1232.5 |
| Total Fat 102.9g | 0% |
| Saturated Fat 34.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 623.8mg | 0% |
| Sodium 1483.4mg | 0% |
| Total Carbohydrate 68.3g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 14.4g | |
| Protein 43.2g | 0% |
| Vitamin D 166.5IU | 0% |
| Calcium 496.0mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 358.7mg | 0% |
Source of Calories