Ahh, the incredible edible egg. For those watching their carbs, eggs become a breakfast staple. While I love eggs (and I really do), sometimes I just want something a little different for breakfast.
Try these delicious pancakes with my homemade easy peasy maple syrup.
Before I went mostly gluten free, I made pancakes with the low carb baking mix “Carbquik.” The wheat-based product serves its purpose in the kitchen, working reasonably well for everything from pizza crust to rolls and pie crust. Since it’s not absolutely necessary for pancakes, though, I’ll definitely stick with my gluten and wheat-free ingredients.
To be honest, these pancakes tasted way better than the Carbquik ones ever did. I made mine into silver dollar-size pancakes and got eight from the recipe. The entire recipe here is meant as one serving. I topped mine off with a half tablespoon of Kerrygold butter (if you haven’t had it, you need to!) and some Maple Grove sugar-free maple syrup. For an extra maple punch, I also added some sugar-free maple extract to the pancakes. It’s included in the recipe, but you can leave it out if you like.
Easy Peasy Fluffy Pancakes
22. Add in flax seed meal, oat fiber, and coconut flour. Mix with fork until no big lumps remain.
33. Spray nonstick spray onto hot griddle or skillet and cook pancakes on first side until firm and bubbly around the edges. Carefully flip and allow to cook another one or two minutes. Be careful when flipping the pancakes as they are slightly more fragile that traditional pancakes.
. 4. Serve with sugar free maple syrup and butter, if desired. Other good toppings would be cream cheese, sugar free jams, nuts or even real whipped heavy cream.