These pancakes will surprise you. If you like a denser texture, then these lovely pancakes will delight you. The secret ingredient is gelatin. I use the NOW brand from Netrition.com. When refrigerated, these remind me of the drop scones from my youth. I don't like pancakes and crepes that taste low-carb, so typically almond flour in crepes is out and coconut flour if used has to be used in small quantities so that it is not too obvious. I was so happy with these and especially that they tasted so yummy to my taste buds. They were even lovely just on their own with my Healthy Butter and a little fruit spread. They are very low-carb compared to anything you will find in our cookbooks as well. The lowest carb pancake in our cookbooks is 2.3 grams carbohydrate per pancake, but most of them are around 4 or 5 grams of carbohydrate per pancake. Let's face it, there are a gazillion low-carb pancake recipes out there, but I'll be honest with you, I am picky about my pancakes and crepes. If they taste strongly of coconut flour, they will go in the garbage and if they have a funny texture due to almond flour or something else, same thing. These passed the "Jen" test I'm happy to report. Have a great day everyone! Thank you so much for your support.
I used 2 cups of frozen blueberries, some sweetener to taste and brought to boil in a saucepan. Add 1/2 tsp cornstarch (mixed with some liquid from pan) and returned to saucepan....bring to boil and cook until slightly thickened. Serve with these pancakes and soft clouds of whipped cream (sweetened, if you like).