Post by Loupy on May 25, 2019 23:13:28 GMT -7
MAPLE PECAN PANCAKES (THM:S, KETOGENIC, LOW CARB, GRAIN FREE)
Author: GRETCHEN @ fitmomjourney.com/maple-pecan-almond-flour-pancakes-keto-trim-healthy-mama/
These Maple Pecan Pancakes are designed to be fluffy, rather than thin and crepe-like – to accommodate the chopped pecans. They cook up beautifully in butter or ghee (like at Cracker Barrel) with crispy edges, a nice buttery crunch, and soft insides.
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 10 SERVINGS
INGREDIENTS
¾ cup Almond Flour
½ cup Coconut Flour
1.5 tsp Baking Powder
1 T Truvia
½ cup Chopped Pecans
6 large Eggs
¼ cup Almond or Macadamia Milk
1 tsp Vanilla Extract
2 tsp Maple Extract
½ tsp Salt
Instructions:
Mix the Almond flour, Coconut Flour, Baking Powder, Truvia and Chopped Pecans in a bowl.
Add the Eggs, Almond (or Macademia) Milk, Vanilla Extra, Maple extract and salt and whisk to combine.
If batter is too thick, add a little more Almond milk until the batter is the consistency of traditional pancake batter.
Preheat a skillet coated with butter on medium heat.
Drop the batter onto the skillet and swirl into circles.
Cook about 2 minutes, or until browned on the bottom side, then flip and repeat.
Bubbles will start to form in these pancakes just like traditional pancakes, so watch for that as a good indicator of when to flip.
Repeat with the rest of the batter, then serve with the low carb syrup of your choice.
Author: GRETCHEN @ fitmomjourney.com/maple-pecan-almond-flour-pancakes-keto-trim-healthy-mama/
These Maple Pecan Pancakes are designed to be fluffy, rather than thin and crepe-like – to accommodate the chopped pecans. They cook up beautifully in butter or ghee (like at Cracker Barrel) with crispy edges, a nice buttery crunch, and soft insides.
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 10 SERVINGS
INGREDIENTS
¾ cup Almond Flour
½ cup Coconut Flour
1.5 tsp Baking Powder
1 T Truvia
½ cup Chopped Pecans
6 large Eggs
¼ cup Almond or Macadamia Milk
1 tsp Vanilla Extract
2 tsp Maple Extract
½ tsp Salt
Instructions:
Mix the Almond flour, Coconut Flour, Baking Powder, Truvia and Chopped Pecans in a bowl.
Add the Eggs, Almond (or Macademia) Milk, Vanilla Extra, Maple extract and salt and whisk to combine.
If batter is too thick, add a little more Almond milk until the batter is the consistency of traditional pancake batter.
Preheat a skillet coated with butter on medium heat.
Drop the batter onto the skillet and swirl into circles.
Cook about 2 minutes, or until browned on the bottom side, then flip and repeat.
Bubbles will start to form in these pancakes just like traditional pancakes, so watch for that as a good indicator of when to flip.
Repeat with the rest of the batter, then serve with the low carb syrup of your choice.
