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Charlotte Dudley: "I had Greek yogurt to use up so I tried these pan…" Read More
7Ingredients
30Minutes
290Calories
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Ingredients
US|METRIC
3 SERVINGS
- 4 large eggs
- 1 cup whole milk plain Greek yogurt (or sour cream*)
- 1 Tbsp. vanilla extract
- 2 Tbsp. sweetener (granulated low-carb, or the equivalent in stevia, optional)
- 6 Tbsp. coconut flour (42 grams)
- 1/2 tsp. baking soda
- cooking spray
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Directions
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories290Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol290mg97% |
Sodium400mg17% |
Potassium270mg8% |
Protein12g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber2g8% |
Sugars17g |
Vitamin A8% |
Vitamin C2% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Charlotte Dudley 2 years ago
I had Greek yogurt to use up so I tried these pancakes. Mine were not thick fluffy pancakes, but this might be because I had no coconut or almond flour. I substituted plain wheat flour. Mine were thin with almost a French toast flavor - very tasty. I discovered that they freeze very well stacked between parchment paper. I warmed them in a frying pan for just a couple minutes after taking them back out of the freezer- no need to thaw first. They make great shells for all kinds of breakfast taco fillings. This recipe is a keeper.