Low Carb Pancakes
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
*Splenda No Calorie Sweetener, 9 tsp (3Tbls) Baking Powder, 1.5 tsp (1 1/2) Baking Soda, .5 tsp (1/2) *Buttermilk, 1 cup *Canola Oil, .25 cup (1/4) Vanilla Extract, 1 tsp Egg white, large, 3 serving Bob's Red Mill Almond Flour - per 1/4 Cup, 4 serving (1 cup)
In a small bowl, combine the dry ingredients. In another bowl, combine the buttermilk, oil and vanilla; add to dry ingredients. In a large bowl, beat egg whites until soft peaks form; fold into batter.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancakes. Cook until second side is lightly browned. Yield: 12 pancakes.
Serving Size: makes 12 pancakes
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancakes. Cook until second side is lightly browned. Yield: 12 pancakes.
Serving Size: makes 12 pancakes
Nutritional Info Amount Per Serving
- Calories: 108.0
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 127.2 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 1.0 g
- Protein: 3.6 g
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