Low Carb "Multigrain" Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 cup almond flour 1/4 cup coconut flour (sift it for best results)1/2 cup flaxmeal (I used Bob's)2 large eggs2 - 2.5 cups unsweetened almond milk2 T oil (I use coconut oil)1/4 teaspoon saltWalden Farms SF Pancake Syrup, 1 tbsp for toppingButter, salted, 2 pats for frying (1" sq, 1/3" high) - optional1 T sweetener (I used Ideal)2 tsp. guar gum1/2 tsp. maple flavoring
combine all ingredients except butter and maple syrup (add more or less almond milk depending on the consistency you want for your pancakes) and fry in batches over medium low in sizzle ready nonstick pan. Fry either in unadorned pan or using butter. If you use butter it will increase the fat and calories but not the carbs. I use a tablespoon to scoop out batter, and eat about 6 silver dollar pancakes per serving, But you could also make larger flapjacks - just be sure to use less milk so you will have a thicker batter. These will not bubble much or rise terribly, but they taste delicious. They are rather fragile so let them really get brown on each side before flipping. Very little fake syrup is necessary as they already taste delicious. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user REBECCAFRIEDMAN.
Number of Servings: 6
Recipe submitted by SparkPeople user REBECCAFRIEDMAN.
Nutritional Info Amount Per Serving
- Calories: 177.5
- Total Fat: 13.3 g
- Cholesterol: 60.0 mg
- Sodium: 198.5 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 7.6 g
- Protein: 6.3 g
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