Due to medical reasons, my doctor encouraged me to go on a low carb diet while I was on antibiotics. I am now allowed to start adding excess carbs back into my meals, but this newly endured low carb diet inspired me! My sweet tooth has been encouraging me to embark on some new recipes. I discovered several almond meal pancake recipes on the internet. The following is a combination of several different recipes that I tweaked on my own. Enjoy!
Ingredients:
Pancake batter:
2 large eggs
1 cup almond meal
1/4 cup vanilla almond milk
2 tbsp olive oil
1 packet Sweet Leaf sweetener
1 tbsp ground cinnamon
a dash of salt
25 blueberries (5g carbs)
Optional toppings:
Roasted Pecans
Dark Chocolate covered Coconut flakes
Justin's Maple Almond Butter
1 Strawberry
(Yields about 4 6-inch pancakes)
Directions:
1. Combine 2 large eggs, 1 cup almond meal, 1/4 cup vanilla almond milk, 2 tablespoons olive oil, 1 tablespoon ground cinnamon, a pinch of salt, 25 blueberries, and 1 packet of Sweet Leaf sweetener in a mixing bowl. Mix until desired texture is reached.
2. Heat stove on Med-High
3. I personally love cooking with Coconut oil, but you can use any oil to non-stick your frying pan!
4. Pour in pancake batter and cook on each side for approx. 2 minutes.
5. Once pancakes are finished, top with almond butter, pecans, dark chocolate coconut flakes and strawberries. (or whatever toppings you decide)
6. INDULGE WITHOUT REMORSE!!
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