Saturday, February 16, 2019

Low Carb Pancakes

I've tried my hand at low-carb pancakes more times than I care to remember, but I think I've finally nailed the recipe.  These look, taste, and feel like real pancakes but are only 3 net carbs roughly for one large pancake to two smaller ones.  I also made a low-carb maple syrup that really just raises the bar.  I find that this syrup has a more "syrupy" consistency than some of the low-carb alternatives out there, and much cheaper too!   

Ingredients for the pancakes:
2 eggs 
1/3 cup heavy cream
4 tbsp butter, melted
1/2 tsp. Salt
3 tsp. Baking powder
2 scoops vanilla protein powder
1 cup almond flour
1/2 cup very hot water

First add the eggs to a mixing bowl and whisk.  Next melt the butter and add to the eggs along with the heavy cream.  Then add the baking powder, almond flour and protein powder.  The mixture should be very thick.  Lastly add the boiling water and mix well.  If the mixture seems a bit thick, thin it out with a little more water.  Spoon the pancake mix over a griddle on medium heat.  Cook until bubbles appear on the uncooked side of the pancake and flip.  Stack and serve with a pat of butter on top and the low- carb syrup of your choice.

Ingredients for the syrup:
1/2 cup maple of caramel flavored skinny syrup (or any other low- carb flavoring syrup)
1 tbsp. maple extract
1/4 cup water
1/8 tsp. xantham gum

Add all of the liquid ingredients to a small sauce pan and simmer. Once the liquid is hot, add the xantham gum and vigorously whisk to break up any clumps.   Serve over pancakes or waffles or whatever the heck you like...

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