Post by Loupy on Jan 19, 2013 13:41:14 GMT -7
Cinnamon Toast Pancakes
www.doctoroz.com/
Photo via Pinterest
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.
Serves 4
Ingredients
Batter
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
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
Vegetable oil spray
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 stellastyle.com.
www.doctoroz.com/
Photo via Pinterest
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.
Serves 4
Ingredients
Batter
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
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
Vegetable oil spray
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 stellastyle.com.
