These pancakes are loaded with heart-healthy almonds and milled flax seed that is loaded with omega-3 fatty acids. Drizzle with a small amount of light agave nectar for a low-glycemic take on syrup without the sugar alcohols found in sugar-free maple syrups.
CINNAMON TOAST PANCAKES
2 large eggs
1/4 cup water
1 tbsp vanilla extract
1/2 cup almond flour
1/4 cup milled flax seed
1/4 cup bulk sugar substitute 1 tsp baking powder
1/8 tsp salt
1/4 tsp cinnamon
1 tbsp bulk sugar substitute
Butter (may use light, trans-fat free buttery spread) Fresh blueberries or strawberries, for garnish
Grease a griddle or large skillet with vegetable oil spray and heat over medium-high heat.
Mix all the batter ingredients in a bowl with a wooden spoon until well blended.
Pour approximately 16 mini-cakes onto the hot griddle, and cook on the first side for 3 to 4 minutes until almost done, and then flip and cook for just another minute or so to finish. You may need to do this in 2 to 3 batches (as we use a very large electric griddle).
Combine the cinnamon and sugar substitute and sprinkle over the hot cakes before serving. If desired, top with a pat of melted butter or fat-free margarine and garnish with fresh berries.
160 calories 11 g fat
7 g protein 4 g fiber 4 g net carbs
3 egg whites
3 egg yolks
1⁄2cup apple sauce unsweetened
2tbsp almond butter
4tbsp coconut oil
1tsp vanilla (alcohol free)
1cup almond flour
Pre heat the oven to 350.
Line a bread pan with parchment paper
Mix egg yolks, almond butter, apple sauce until blended. Add coconut oil, vanilla, banana until blended. Add almond flour, mix well.
In a separate bowl, beat the egg whites until they start to foam bubble. Fold slowly into batter.
Pour batter into lined bread pan. Bake 25-30 min. If fork is clean it’s done