Mix the almond flour, oat fiber, baking powder and salt in a bowl and set aside. In a separate bowl, whip the egg whites until you get soft peaks and set aside.
In another bowl, add the egg yolks, swerve, heavy cream, vanilla and coffee extracts. Mix using a hand mixer for about 2 minutes. Add the egg whites in and mix briefly.
Add the dry ingredients into the wet and mix until combined. Batter should be a little loose, but not too runny. Add a little more heavy cream, if needed.
Add some avocado oil or clarified butter/ghee to a skillet on low heat and add the pancake batter to make pancakes of about 3-4” in diameter.
Cook them on low heat with a lid on for a few minutes on each side, this is key!
To Make the Filling
Add the heavy cream to a bowl and whip to stiff peaks, set aside. Whip the mascarpone cheese, swerve and vanilla in a separate bowl. Then fold in the whipped cream until well combined.
Add a pancake onto a plate, brush some of the coffee over the top so that it soaks in. Top with a dollop of the mascarpone cream. Sprinkle a dusting of the cocoa powder. Add another pancake over the top and repeat the process.
The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor.Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.