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prep time: 10 minutes
cook time: 6 minutes per batch
yield: 16 flappers (2 per serving)
I love taking my son Micah out on dates on Saturday mornings. We found a gem of a place in Minnesota called the Colossal Cafe. I saw that it was featured on the TV show Diners, Drive-Ins and Dives! One of the restaurant’s specialties is ﬂappers: ﬂuffy pancakes served with warm Brie cheese, walnuts, and a walnut sauce. This is my keto-friendly interpretation of that dish. pancakes
½ cup coconut flour, or 2 cups blanched almond flour
¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
½ teaspoon baking powder
½ teaspoon fine sea salt
1 cup unsweetened almond milk
2 tablespoons melted unsalted butter (or coconut oil if dairy-free)
7 large eggs (4 eggs if using almond flour), beaten
1 teaspoon apple or vanilla extract (apple tastes great
Coconut oil, for the pan sauce
½ cup (1 stick) unsalted butter
½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
½ cup unsweetened cashew milk or almond milk
1 teaspoon maple extract toppings
1 cup raw walnut pieces
8 ounces Brie cheese, sliced
- Make the pancakes: In a large bowl, combine the flour, powdered sweetener (if using powdered), baking powder, and salt. In a separate bowl, combine the almond milk, melted butter, eggs, extract, and liquid sweetener (if using liquid). Stir the wet mixture into the dry mixture.
- Grease a large skillet with coconut oil and place it over medium-high heat. Pour 3 tablespoons of the batter into the hot skillet, making a circle about 3½ inches in diameter. Cook the pancakes until the bottoms are golden brown, about 2 minutes, then carefully flip and cook on the other side until golden.
Repeat with the remaining batter, greasing the pan as needed between batches.
- Meanwhile, make the sauce: Before you begin, make sure you have the sweetener, cashew milk, and extract next to the pan, ready to go in. Work fast or the sweetener will burn. Heat the butter in a heavybottomed saucepan over high heat. As soon as it comes to a boil, watch for brown flecks; this is browned butter
(so good on veggies!). Immediately add the sweetener, milk, and extract to the pan. Whisk until the sauce is smooth, then slide the pan off the heat. (Note: The sauce can be made up to 2 weeks ahead.)
- To serve, place 2 pancakes on each plate and top with walnuts, Brie, and sauce. Enjoy!
- Store extra pancakes in an airtight container in the refrigerator for up to 3 days. Store cooled sauce in a glass jar in the fridge for up to 2 weeks. Reheat the pancakes on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. Reheat the sauce in a saucepan over medium heat for 3 minutes or until warmed through. variation:
Extremely Keto Pancakes. To make this style of pancake, you need a nonstick skillet .
Place 4 large eggs, 4 hard-boiled eggs, one 8-ounce package of cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened, 2 to 3 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener,
1 teaspoon apple, vanilla, or almond extract, and a pinch of fine sea salt in a blender and process until very smooth. Grease a nonstick skillet with coconut oil and place it over medium-high heat. Once hot, place 2½ tablespoons of the batter in the skillet. Cook until golden brown, about 2 minutes, then flip and cook for another 2 minutes. Remove from the pan and repeat with the remaining batter. Make the sauce and serve the pancakes as described above.