Low Carb Almond Flour Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
.66 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g) 2 oz Cream Cheese .5 oz Almond Breeze Almond Milk, Unsweetened Vanilla 1 tsp Baking Powder 2 tsp Vanilla Extract 2 large Egg, fresh, whole, raw
1. Add all ingredients to a blender. Start with wet items, so they don't get stuck at bottom.
2. Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.
3. Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter onto skillet. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
4. Serve pancakes topped with butter and sugar free syrup.
Serving Size: 5 medium sized pancakes
2. Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.
3. Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter onto skillet. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
4. Serve pancakes topped with butter and sugar free syrup.
Serving Size: 5 medium sized pancakes
Nutritional Info Amount Per Serving
- Calories: 394.5
- Total Fat: 33.2 g
- Cholesterol: 217.0 mg
- Sodium: 403.8 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 4.0 g
- Protein: 16.4 g
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