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).
I have everything to make this except maple flavoring. Is it maple extract ?
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! :-)
I love this pancake. I just happen to have some fresh blueberries ... time to make another one! :-)
P.S. Thanks for the tip about the pop molds. I'll look for them at our Kohl's this week.
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! :-)
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?
Yes, a baking pan should work fine...just make sure to grease it well and adjust the baking time as necessary. :-)
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.
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?
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! :-) http://www.gourmetgirlcooks.com/2015/02/chocolate-chip-blueberry-skillet.html
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