COCONUT FLOUR IS MY GO-TO for most recipes calling for flour. Especially, pancakes. I admit, they have a different kind of texture than other flours, and I found that I missed the fluffy style pancakes!
So when I was introduced to Lupin Flour, I realized that I liked the cakey and fluffy texture it made in pancake recipes.
Why you should be using Lupin Flour.
Lupin is high in protein (40%) and dietary fibre (30%) low in fat (6%) and contains minimal starch.
Lupin Flour Pancakes:
4 Eggs
1/2 cup Oat Fiber
1/2 cup Lupin Flour
1/4 cup Sour Cream
3 tsp. Baking Powder
1/2 cup oil
1/4 cup Lakanto Sweetener of choice
Butter, for cooking
Directions:
Preheat a greased frying pan over medium heat.
Whisk the eggs, sour cream, & oil in a medium mixing bowl until combined. Add in the oat fiber, lupin flour, sea salt, and baking powder and mix.
Pour medium-sized pancakes in pan. Cook until bubbles form on top and you can see the edges start to turn golden. Turn over until cooked through – serve warm and enjoy!
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