Sunday, August 17, 2014

No-Flip Buttermilk Berry Pancakes - Low Carb, Thick & Fluffy

This morning we ate a late breakfast. I had initially planned to make some sort of eggs for breakfast, but when I opened up the fridge and saw the fresh strawberries, blueberries and raspberries staring back at me...well, the decision was made for me. It was settled...I was going to make my low carb No-Flip Buttermilk Berry Pancakes. They are thick, fluffy and absolutely delicious. I love whisking these together and topping them with whatever fresh berries I have on hand (and if you don't have fresh berries, thawed frozen berries work beautifully too). This takes all the "work" out of making pancakes. You simply whisk them together, pour them into an ovenproof skillet, pop it into the oven and let your oven do all the work for you. Once they are baked to perfection (about 25 minutes), you simply remove them from the oven and let them sit for about 5 minutes...then use a rubber spatula to gently slide them out onto a cutting board, cut in wedges and serve. are enjoying pancakes without having to stand over your stove, waiting for the little bubbles to magically appear before flipping, then piling them onto a plate while you make the next batch...meanwhile the first pancakes are getting cold. Oh, did I mention, there are no first few "ugly pancakes" either that inevitably happen when you make the first few traditional pancakes while you wait for your skillet to reach that magical temperature. These pancakes are delicious and ridiculously simple to make. You can switch them up and add chocolate chips, nuts or whatever your heart desires. Try them now...thank me later! LOL I snapped a few photos below and included the recipe. Enjoy!

**Deal Alert: I picked up Nutiva 54-oz coconut oil on sale at Sprouts this week for $23.99 - also, check out these freezer pop molds I got yesterday at Kohl's for $5.00 (they were 70% off). If you don't own any, this would be an inexpensive way to pick some up while on sale!  

No-Flip Buttermilk Berry Pancakes
Low Carb, Thick & Fluffy


1 cup blanched almond flour
1/4 cup ground golden flaxseed
2 tablespoons coconut flour
1/4 cup plus 1 tablespoon Swerve Sweetener, divided (or other granular sweetener)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon Ceylon cinnamon (or 1/4 teaspoon regular cinnamon)
1 cup buttermilk
2 large eggs
2 tablespoons coconut oil, melted and cooled (plus a little extra to grease skillet)
1 teaspoon natural maple flavor (I use Boyajian)
1/2 cup sliced strawberries or blueberries, optional
Sugar free maple syrup for serving, optional (I use Nature's Hollow maple pancake syrup)**


Preheat oven to 350 degrees

In a large bowl, combine almond flour, flax, coconut flour, 1/4 cup sweetener, baking powder, baking soda, salt, and cinnamon; whisk to combine and break up any lumps.

In a separate small bowl, beat buttermilk, eggs, coconut oil and maple flavor together. Stir wet mixture into dry mixture; mix just until combined.

Heat a 10-inch ovenproof nonstick skillet over medium high heat until hot. Spray or brush pan with coconut oil. Pour pancake batter into hot skillet; top with sliced strawberries or blueberries and sprinkle with remaining 1 tablespoon sweetener. Cook on stove top for about 2 minutes. Place skillet into preheated oven and bake for about 25 minutes or until pancake is cooked in the center and doesn't jiggle when gently shaking the skillet. Let set in pan for approximately 5 minutes. Use a rubber spatula to gently loosen and slide onto cutting board. Cut into wedges and serve topped with sugar free maple syrup or additional berries, if desired.

**WARNING: Many sugar free syrups contain xylitol. It is deadly to pets -- do NOT share any foods containing xylitol with your pets. Also be careful when using any granular type xylitol sweetener (Swerve does not contain any xylitol).



Mindy said...

I have everything to make this except maple flavoring. Is it maple extract ?

Gourmet Girl Cooks said...

Hi Mindy,

Yes, it's maple extract. You can substitute vanilla extract if you'd like. The maple extract just helps make up for not being able to use real maple syrup on it...just adds a bit of flavor. It's definitely not necessary though...just sub the vanilla extract in its place! :-)

CyberSis said...


I love this pancake. I just happen to have some fresh blueberries ... time to make another one! :-)

CyberSis said...

P.S. Thanks for the tip about the pop molds. I'll look for them at our Kohl's this week.

Gourmet Girl Cooks said...

Hi CyberSis,

The best part about making this pancake for me is that I get to eat the leftovers during the week. I like to sometimes have it for lunch! Hope you find the pop molds! :-)

Unknown said...

Hi !!
I don't have a cast iron skillet. Can I only use a baking pan and put it in the oven a few minutes longer? Would that work also?

Gourmet Girl Cooks said...

Hi sjanette,

Yes, a baking pan should work fine...just make sure to grease it well and adjust the baking time as necessary. :-)

Anonymous said...

I've made this a half dozen times or so for low carbers and "regular" eaters alike with great success I top with a homemade blueberry sauce. Thanks for the awesome recipe.

NancyWinLA said...

I love your recipes and always look forward to your emails. I hate to ask for a substitution but I don't use flax,would it be possible to just use additional almond flour?

Gourmet Girl Cooks said...

Hi Nancy,

Thank you. Check out this pancake recipe for Chocolate Chip Blueberry
Skillet Pancake that uses chia instead of flax. That might just solve your dilemma! :-)