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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Real pancakes, no pork rinds or soy flour- made with almond flour, baking powder, eggs, etc. I experimented with a combo of recipes and came up with a winner. I added pecan pieces to the batter, you could add blueberries or anything to make your favorite pancakes. Ingredients:
1/2 cup almond flour |
3 tablespoons vital wheat gluten |
3 eggs, beaten |
1/3 cup seltzer water |
2 tablespoons cream or 2 tablespoons half-and-half |
1 teaspoon splenda sugar substitute |
1/2 teaspoon baking powder |
Directions:
1. Preheat and grease pancake griddle, medium heat.
2. In a medium bowl, mix together wheat gluten, almond flour, baking powder and Splenda.
3. Add the eggs, cream and seltzer and mix lightly until blended.
4. Pour about 1/4 cup batter for each pancake onto prepared griddle, will make 6 pancakes.
5. Flip over when golden brown on the underside and bubbles appear on the top.
6. Cook for about another 2 minutes, or until golden brown on the underside.
7. Serve with your favorite accompaniments- butter, sugar free pancake syrup, as usual.
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