Pancakes are a classic breakfast food, now you can make it explosive! These pancakes are high in protein, low in carbs and undeniably nutritious. Get creative and top with either seasonal fresh fruit or even go savoury. Either way these low-carb melt-in-your-mouth pancakes are amazingly satisfying.
Here’s what you need
3 large omega-3, free range eggs
1 Tablespoon agave nectar
1 Tablespoon vanilla extract
1/2 cup filtered water
2 Tablespoons flax meal
1 1/2 cups blanched almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Coconut oil
In a blender combine the eggs, agave nectar, vanilla and water. Mix until smooth. Add the fl ax, almond fl our, salt and baking soda. Mix until well combined. Grease a large skillet or pancaked griddle with coconut oil and place over medium heat. Place heaping tablespoons of batter onto the skillet and cook until bubbles form. Flip each pancake and cook for another minute, until golden on both sides. Optional: Top with seasonal fresh fruit and maple syrup
Nutritional Analysis: One serving equals: 137 calories, 10g fat, 153mg sodium, 6g carbohydrates, 2g fi
bre, and 6g protein.
10 Servings