Coconut Flour Pancakes...

Coconut Flour Pancakes

 ½ c. coconut flour

¼ c. dark brown sugar (you could use brown sugar twin...but it's worth the carbs for me to use the real stuff in this recipe...)
½ tsp baking powder
½ tsp salt
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¼ c. melted butter
1 c. canned coconut milk (about 2/3 of a can…stirred, it will be kinda chunky)
1 tsp almond extract
¼ tsp cinnamon
6 eggs
1 tsp baking soda

Whisk all ingredients above the dashed line.

Add everything but the eggs and baking soda and mix well.

Add eggs and whisk until everything is well combined

Add baking soda right before you are ready to start cooking and whisk.

Fry in a pre-heated, nonstick pan. Leave on the first side until the edges look dry…may or may not bubble like traditional pancakes. I used a med/med low heat for about 2 minutes on the first side and one minute on the second.

(These refrigerate well, are kinda thin…good with PB or jelly, or both…rolled up for a  quick snack or meal on the go. They’d also be good like traditional pancakes with butter and syrup…) The recipe makes a BUNCH…I think mine made like 25 pancakes!

Low Carb Almond Bread

This one was approved by even my non-LC friends! If you don't have LC Bake Mix, check out the recipe from my previous post!

8 ounces cream cheese - softened
1 cup butter - softened
4 eggs
1/3 c. Splenda®

2 teaspoons baking powder
1/4 teaspoon salt
2 cups almond flour
1 c. premixed lowcarb baking mix
1 tsp Pumpkin Pie Spice
1 tsp guargum
1 tsp xanthan gum

Preheat oven to 325°F. Prepare a 1 1/2 qt loaf pan (or 3 mini loaf pans) with cooking spray.

Combine wet ingredients together in a blender until smooth.
Mix dry ingredients together and then fold in wet ingredients. Pour evenly into baking pan. Bake for 50-60 (40-50 mins for mini pans) minutes or until toothpick inserted in center comes out clean.

Cool in pan on a wire rack for 15 minutes, then invert on a serving plate.
Keep refrigerated.

Optional - Add an additional (1) cup of Splenda for a sweeter bread that tastes almost cake-like.