These delicious hotcakes are only 4 total carbs per hotcake, or 2 net carbs after my alterations. Not too bad, all things considered!
This isn’t something I’d eat every morning, but with our Saturday morning pancake tradition around here, these are definitely making into the meal rotation. Delicious, low carb and Mini Chef gobbled them up! Can’t argue with a happy kid!
I’m afraid there is no way to lower the fat on these because they are nut based. But if you really want to try them with less fat, you could try subbing half of the pecans for 1/2 a cup whole wheat pastry flour and see what happens.
These would freeze really well, just be sure you wrap them up air-tight. I wouldn’t leave them in the freezer for longer than 4 weeks.
- 8 oz. raw pecan pieces
- 4 whole eggs
- 2 tsp. pure vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. pure liquid stevia (optional – I didn’t use any)
- Frozen berries warmed in a pot or the microwave
- Grass-fed butter or oil for cooking
READ DIRECTIONS HERE: http://www.thegraciouspantry.com/clean-eating-pecan-hotcakes-with-mixed-berries/#ixzz43qzDuNwe
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