Today, I’m bringing you the best low carb walnut and coconut pancakes. In this case, I’ve used walnut meal (which basically is walnuts ground in the blender until you get the texture of fine sand), shredded coconut and Greek yogurt as the main ingredients. The walnut meal and shredded coconut replace the typical wheat flour (or other high carb flour), and the Greek yogurt, together with eggs, honey and coconut oil, acts as the liquid to bind the ingredients together. This batter is slightly more fragile than typical pancake batters made with wheat flour, so I recommend using just ¼ cup of batter per pancake to make smaller pancakes, and that you be patient and allow the pancakes to fully cook on the underside before flipping.
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