Low-carb monster pancakes
Don't freak out — these low-carb melt-in-your-mouth monster pancakes are amazingly satisfying and fantastically fun to decorate. Treat yourself to some fun this Halloween.
USMetric
servingservings
Ingredients
Pancakes
- 6 6 eggeggs
- 1 pinch 1 pinch salt
- 2 tbsp 2 tbsp melted coconut oil
- ¾ cup 180 ml coconut milk
- ½ cup (12⁄3 oz.) 120 ml (50 g) coconut flour
- 1 tsp 1 tsp baking powder
- butter or coconut oil, for frying
Decoration
- ¾ cup 180 ml heavy whipping cream, whipped
- 7 oz. 200 g fresh strawberries, halved
- 7 oz. 200 g fresh blueberries, halved
- 1 oz. (3 tbsp) 28 g (45 ml) almonds
- 1 oz. 28 g cashew nuts
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www.dietdoctor.com
Making low carb simple
Instructions
Pancakes
- Separate the yolks from the egg whites and whip the egg whites and pinch of salt with a hand mixer. Continue whipping until stiff peaks form and then set aside.
- In a separate bowl, whisk together yolks, oil and coconut milk.
- Add coconut flour and baking powder to the yolk-mix. Mix into a smooth batter.
- Gently fold the egg whites into the batter. Let batter rest for 5 minutes.
- Fry in butter or coconut oil for a couple of minutes or so on each side on low to medium heat. Flip carefully!
- Allow the pancakes to cool before decorating them.
Monster decoration
- Once the pancakes have cooled, use fresh berries, nuts, and whipped cream (or a non-dairy alternative) to get creative and make your monsters.
Tips
Don’t skimp on the fat in your frying pan. Butter and coconut oil make everything taste better.
One serving accounts for three pancakes per person.
This recipe was adapted from our low-carb coconut pancake recipe.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
