Almond meal low carb pancakes |
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
- 1 tablespoon vanilla extract
- ½ cup coconut milk
- ⅛ cup Splenda
- 2 eggs
- 1.5 cup almond meal
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ¼ cup water (as needed)
- Add vanilla, milk, Splenda, eggs into blender and mix on high until liquid gets nice and frothy.
- Add remaining ingredients and blend until well mixed. If the batter seems a bit thick add a bit of water to thin out a little (for me this took about ¼ of a cup of water)
Calories: 95 Fat: 8 Fiber: 2 Protein: 4
You can save leftovers in the fridge for 3-4 days or a month in the freezer of a month.
Recipe by Fat Guy Weight Loss at http://www.fatguyweightloss.com/almond-meal-low-carb-pancakes/
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