Lemon poppyseed low carb pancakes

Name: Lemon poppyseed low carb pancakes Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 0.12 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g); 2.0 large (8 to 8-7/8 long) Banana fresh; 2.0 large Egg fresh whole raw; 1.0 tsp Baking Powder; 1.0 serving(s) carnation instant breakfast no sugar added vanilla; 1.0 lemon yields Lemon Juice

Minutes to Prepare: 10
Minutes to Cook: 5

Number of Servings: 4

Ingredients

0.12 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)2.0 large (8" to 8-7/8" long) Banana, fresh2.0 large Egg, fresh, whole, raw1.0 tsp Baking Powder1.0 serving(s) carnation instant breakfast no sugar added vanilla1.0 lemon yields Lemon Juice

Directions

Mix all ingredients in a blender, cook on greased griddle or pan, use 1/4 cup per pancake. Carefully flip once after the tops starts to become less shiny, pancakes can be a bit fragile so turn carefully. Pan/griddle was set at 275 degrees.

Serving Size: Makes 12 pancakes- 1/4 cup per pancake

Number of Servings: 4.0

Recipe submitted by SparkPeople user MISSMANNA1.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 134.5
Total Fat: 4.3 g
Cholesterol: 94.3 mg
Sodium: 175.9 mg
Total Carbs: 20.8 g
Dietary Fiber: 2.9 g
Protein: 5.9 g

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