Low-Carb Pancakes Print this recipe Details Serves: 2Number of ingredients: 10To prep: 5 minutesTo cook: 12 minutesDifficulty: Easy Nutrition per servingKilojoules: 1977Calories: 472Protein: 19gFat: 37gSaturated Fat: 7gCarbohydrates: 13.7gCarbohydrates per 100g: 6.9gFiber: 6.8gSodium: 262mgPotassium: 745mg Ingredients 1 cup almond flour 2 large eggs 1/4 cup milk of your choice 1 teaspoon baking powder 1/2 teaspoon vanilla extract Pinch of salt 2 teaspoons coconut oil for cooking 2 tablespoons reduced fat Greek yoghurt 0.5 cup raspberries (or any fruit of your choice) 2 teaspoons pure maple syrup Method In a bowl, whisk together eggs, milk, and vanilla. Add almond flour, baking powder and salt. Stir until smooth. Heat a large, nonstick frypan over medium heat with a little coconut oil. Pour small amounts of batter into the pan. Cook for 2–3 minutes per side until golden and set. You will probably need to make 2 batches (3 per batch). Stack 3 pancakes on each plate. Top each stack of pancakes with two dollops of Greek yoghurt, 1 teaspoon of pure maple syrup and ½ cup of raspberries. Makes 6 small pancakes (3 per person)
