Coconut Flour Flax Pancakes

Here’s another low-carb, gluten-free pancake I fell in love with… Coconut Flour Flax Pancakes. This one is from and let me tell you, this girl is a genius. She added seltzer water to her batter to make this pancake FLUFFY! Let the picture speak for itself. I topped it with the smallest dollop of whipped cream, and a tiny drizzle of agave nectar as my “syrup” to make this all-American breakfast.


3 eggs
2 tbsp of flax seed meal
4 tbsp of coconut flour
1/4 & 1/4 cups seltzer water
1/4 tsp baking powder
1/8 tsp vanilla or a few drops of almond extract
hefty shake of cinnamon
pinch of sea salt
1/3 tsp of Stevia extract powder (or Splenda)

  1. Separate the eggs.
  2. In a large bowl, beat the egg whites until stiff white peaks form. Set aside.
  3. In a medium bowl, whisk 2 of the egg yolks together with remaining ingredients except the seltzer water. (Save the third yolk for another recipe.)
  4. Fold the egg yolk mixture into the egg whites.
  5. Stir in 1/4 of seltzer water and allow your batter to set for about 10 to 15 minutes while warming your pancake griddle over low heat.
  6. Your batter will thicken. When your ready to fry your pancakes slowly drizzle in the other 1/4 cup of seltzer water until your batter is pourable but not runny.
  7. Fry pancakes over low heat.

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