Fluffy Coconut Flour Breakfast Cakes
Indulge in these light and fluffy coconut flour breakfast cakes, perfect for a nourishing start to your day. Made without soy and featuring low-carb ingredients, they offer a delicious alternative to traditional pancakes. The richness of melted butter and heavy cream gives them a delightful texture, while the hint of sweetness from Splenda makes them a perfect treat without the guilt. Customize your cakes by adding a dash of vanilla extract to elevate their flavor. Serve them warm with a pat of butter and a drizzle of sugar-free syrup for a breakfast that will satisfy your cravings and keep your macros on track!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Butter
4 tablespoons (melted)
Heavy Cream
4 tablespoons (none)
Splenda Granular
2 teaspoons (none)
Salt
1/2 teaspoon (none)
Eggs
4 (none)
Coconut Flour
4 tablespoons (none)
Baking Powder
1/2 teaspoon (none)
Instructions
1
In a mixing bowl, whisk together the melted butter, heavy cream, Splenda, salt, and eggs until fully combined and creamy.
2
In another separate bowl, sift together the coconut flour and baking powder to ensure an even distribution of the dry ingredients.
3
Gradually mix the dry ingredients into the wet ingredients, blending until the batter is smooth and well-combined. Let the batter rest for a few minutes to thicken.
4
Preheat a non-stick skillet over medium heat and lightly grease it with a small amount of oil or butter to prevent sticking.
5
Pour approximately 1/4 cup of batter onto the skillet for each pancake, forming a round shape about 3 inches in diameter.
6
Cook each pancake for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for an additional 1-2 minutes or until golden brown.
7
Repeat the process, greasing the skillet as necessary, until all batter is used. Serve warm with butter and sugar-free syrup if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Are these coconut flour breakfast cakes gluten-free?
Yes, these breakfast cakes are gluten-free as they use coconut flour instead of wheat flour.
Are these pancakes suitable for a low-carb diet?
Yes, they are specifically designed to be low-carb by using coconut flour and Splenda.
Is this recipe soy-free?
Yes, the ingredients listed do not contain any soy products.
How many eggs are needed for this recipe?
You will need 4 eggs to make these fluffy breakfast cakes.
How much coconut flour is required?
The recipe calls for 4 tablespoons of coconut flour.
What type of cream should I use?
The recipe specifies using 4 tablespoons of heavy cream for a rich texture.
Can I use regular sugar instead of Splenda?
While you can use regular sugar, the recipe recommends Splenda to keep the cakes low-carb and sugar-free.
How much butter is in the recipe?
The recipe requires 4 tablespoons of melted butter.
Do I need to sift the dry ingredients?
Yes, sifting the coconut flour and baking powder together ensures an even distribution and a smoother batter.
Why must the batter rest for a few minutes?
Allowing the batter to rest gives the coconut flour time to absorb the liquid and thicken properly.
What temperature should the skillet be?
The skillet should be preheated over medium heat.
How much batter should I pour for each pancake?
Use approximately 1/4 cup of batter for each pancake.
How large will each breakfast cake be?
Each cake should be formed into a round shape about 3 inches in diameter.
How long do I cook the first side?
Cook the first side for 2-3 minutes until bubbles form on the surface.
How long do I cook the second side?
Flip and cook the second side for an additional 1-2 minutes until golden brown.
What is the purpose of baking powder in this recipe?
Baking powder acts as a leavening agent to help the cakes become light and fluffy.
Can I add flavorings to the batter?
Yes, adding a dash of vanilla extract is a great way to elevate the flavor.
How should I grease the skillet?
Lightly grease the skillet with a small amount of oil or butter to prevent sticking.
What are the recommended toppings?
They are best served warm with a pat of butter and a drizzle of sugar-free syrup.
Is there salt in this recipe?
Yes, the recipe include 1/2 teaspoon of salt.
What is the texture of these breakfast cakes?
They have a light, fluffy, and rich texture thanks to the melted butter and heavy cream.
Can I use a different sweetener?
Yes, you can substitute other granulated low-carb sweeteners if you prefer them over Splenda.
How many dry ingredients are used?
There are two main dry ingredients: coconut flour and baking powder.
Is this recipe nut-free?
It uses coconut flour; while coconuts are technically fruit, check with your doctor if you have severe nut allergies.
How do I know when to flip the pancake?
Flip the pancake once you see bubbles forming on the top surface.
Can I double the recipe?
Yes, you can double the ingredients to make a larger batch for more servings.
What makes these cakes a healthy alternative?
They are low-carb, soy-free, and use healthy fats like butter and eggs.
How many tablespoons of Splenda are used?
The recipe uses 2 teaspoons of Splenda Granular, not tablespoons.
Is coconut flour different from regular flour?
Yes, coconut flour is highly absorbent and requires more liquid/eggs than wheat flour.
What category does this recipe fall under?
This recipe is categorized as a breakfast dish, specifically a pancake alternative.