I was getting slightly bored with the 3 slices of low sodium turkey bacon and an egg for breakfast every morning, so I decided to shake things up a bit for a nice Saturday breakfast.
The consistency is a little different than a fluffy white flour pancake, but the taste is the same. I have another recipe using cream cheese that I plan on trying next. Will post the results once I do!
Ingredients:
1/2 C almond meal (4g for the measurement)
1 egg
1/8 tsp salt
1/8 tsp baking powder
1 1/2 Tbsp sour cream (1g)
1 Tbsp water
1 packet of splenda (>1g)
Splash of vanilla extract
Mix all ingredients together, and cook as you would a normal pancake. Takes a little longer to cook all the way through, so make sure the heat is slightly lower than a regular pancake recipe.
Makes 3 pancakes - 2g carbs/pancake
*For syrup:
If you can't find a sugar-free syrup with 0 carbs (I could only find one with 8 carbs/ 1/4 cup), pour 1/8 C sugar free syrup and 1 Tbsp of butter into a sauce pan just long enough to melt the butter. This will help to make your syrup go a 'longer way', without watering it down or adding extra carbs/sugar to your pancakes. This recipe made syrup enough for the 3 pancakes above, and only added an extra 4g of carbs to the meal! That's less than 2 carbs per pancake!
No comments:
Post a Comment