newanatomy
Well-Known Member
- Joined
- Jan 5, 2014
- Messages
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I made these for lunch today, totally yummy! I would make them a touch less sweet next time but, they have a great pancake texture and even my sons liked them!
http://www.doctoroz.com/videos/cinnamon-toast-pancakes
Ingredients
Serves 4
Vegetable oil spray
Batter
2 large eggs
1/4 cup water
1 tbsp vanilla extract
1/2cup almond flour
1/4cup milled flax seed
1/4 cup bulk sugar substitute
1 tsp baking powder
1/8 tsp salt
Cinnamon Sprinkle
1/4 tsp cinnamon
1 tbsp bulk sugar substitute
Butter (may use light, trans-fat free buttery spread)
Fresh blueberries or strawberries, for garnish
Directions: 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.
Nutrition Facts:
160 calories
11 g fat
7 g protein
4 g fiber
4 g net carbs
Recipe by George Stella, from the book George Stella’s Still Livin' Low Carb; A lifetime of Low Carb Recipes. For more information, go to http://stellastyle.com.
http://www.doctoroz.com/videos/cinnamon-toast-pancakes
Ingredients
Serves 4
Vegetable oil spray
Batter
2 large eggs
1/4 cup water
1 tbsp vanilla extract
1/2cup almond flour
1/4cup milled flax seed
1/4 cup bulk sugar substitute
1 tsp baking powder
1/8 tsp salt
Cinnamon Sprinkle
1/4 tsp cinnamon
1 tbsp bulk sugar substitute
Butter (may use light, trans-fat free buttery spread)
Fresh blueberries or strawberries, for garnish
Directions: 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.
Nutrition Facts:
160 calories
11 g fat
7 g protein
4 g fiber
4 g net carbs
Recipe by George Stella, from the book George Stella’s Still Livin' Low Carb; A lifetime of Low Carb Recipes. For more information, go to http://stellastyle.com.
