Low Carb Flaxmeal Griddle Cakes
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 75.3
- Total Fat: 5.7 g
- Cholesterol: 22.7 mg
- Sodium: 70.2 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 3.3 g
- Protein: 3.1 g
View full nutritional breakdown of Low Carb Flaxmeal Griddle Cakes calories by ingredient
Introduction
These came out rather delicate, but delicious!I freeze them so my teen daughter can heat them up for breakfast. These came out rather delicate, but delicious!
I freeze them so my teen daughter can heat them up for breakfast.
Number of Servings: 20
Ingredients
-
2 cups Golden Flaxseed flour
2 eggs (2 net carbs)
24 drops FAT TO SKINNY Zero Sweetener (liquid Sucralose)
¼ cup heavy whipping cream
2 teaspoons of almond extract
2 teaspoons baking powder
1 tablespoon cinnamon
1 cup Sugar Free Vanilla Almond Milk
¾ to 1 cup of water(depending on how thick you want them)
Tips
These thicken a lot. Best not to add more water. Just spread pancakes in the pan with back of a spoon. If you experiment with this recipe, I'd love to read what you discover!
Directions
1. Beat eggs till frothy.
2. Add rest of ingredients to bowl.
3. Slowly add water while mixer is going until you get desired thickness. (I like ¾ cup.)
4. Heat up griddle over medium high heat and grease with 2 tablespoons butter.
5. Use ¼ cup of batter per pancake on your griddle.
6. Cook until edges are brown and center is bubbly then FLIP! Cook other side until golden brown.
Serving Size: Makes 20 3" pancakes
Number of Servings: 20
Recipe submitted by SparkPeople user OWENS2U.
2. Add rest of ingredients to bowl.
3. Slowly add water while mixer is going until you get desired thickness. (I like ¾ cup.)
4. Heat up griddle over medium high heat and grease with 2 tablespoons butter.
5. Use ¼ cup of batter per pancake on your griddle.
6. Cook until edges are brown and center is bubbly then FLIP! Cook other side until golden brown.
Serving Size: Makes 20 3" pancakes
Number of Servings: 20
Recipe submitted by SparkPeople user OWENS2U.