Makes 22 small (2"-3", 7cm-8cm) pancakes.
- 6 eggs
- 1¼ cups of almond flour
- 1 tsp baking powder
- 1 tsp salt
- ¼ cup of whole psyllium husks
- 2 tbs of vanilla extract
- ⅓ cup of coconut oil
- 12 oz. of cream cheese
- 1 tsp orange extract
- ¼ cup shredded coconut
- ¼ cup sugar-free chocolate chips
Mix all ingredients, then whip it up fast to get some air bubbles into the mix.
These pancakes are tricky to flip without tearing. Here are the tricks to help you get perfectly-flipped pancakes:
Cook these pancakes at a slightly lower heat than you would for regular pancakes (like medium-low).
Make smaller pancakes. Pancakes should be no larger about 3 inches or 8 cm across.
These pancakes shear/tear easily if the spatula only holds
part of the pancake and you flip the pancake the normal way, with twist of the wrist. However, the pancakes will hold together well when pulling forces are applied.
So, the trick is to wiggle and slide the spatula as much as you can to get as much of +the spatula under the pancake before the flip. Then lift the pancake up as you pull the pancake back a bit (to slide the pancake back to make room for where it will land), and then tip the pancake over the edge opposite from where you are lifting. With this approach I find the pancake holds together even if I perform the flip slowly.