Low Carb Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Bob's Red Mill Almond Flour - per 1/4 Cup Coconut flour - 1 tablespoon Egg white, fresh, 1 large Almond Breeze Almond Milk, Unsweetened Vanilla, 2 oz (or as needed to make a thick batter)Baking Powder, 1 tsp Stevia in the Raw, 1 teaspoon or to tasteBob's Red Mill - Organic Whole Ground Flax Seed Meal, 1 tbsp pinch of salt (teenie)coconut oil for frying or other healthy oil
mix dry ingredients together in small bowl. mix wet ingredients in a coffee cup and then pour into bowl with dry ingredients. Stir until well combined.
Heat oil in frying pan. Drop 1/3 of batter into pan and flatten gently with spoon. Cook until edges are lightly brown and you see bubble in the batter. Flip and allow to cook until light brown. Voila!
Serving Size: made 3 - 4" pancakes
Number of Servings: 3
Recipe submitted by SparkPeople user JOGBIKEWALK.
Heat oil in frying pan. Drop 1/3 of batter into pan and flatten gently with spoon. Cook until edges are lightly brown and you see bubble in the batter. Flip and allow to cook until light brown. Voila!
Serving Size: made 3 - 4" pancakes
Number of Servings: 3
Recipe submitted by SparkPeople user JOGBIKEWALK.
Nutritional Info Amount Per Serving
- Calories: 93.0
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 195.8 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 2.8 g
- Protein: 4.4 g
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