Low Carbohydrate Recipe
A whole cup of crunchy, healthful pecans mixed into a very low carb pancake batter.
4 large eggs
1 cup pecans
1/3 cup water
1/4 teaspoon baking soda
1 tablepsoon heavy cream
1 packet sugar substitute or to taste (such as Stevia)
Pinch of double action baking powder
1/2 teaspoon cinnamon (or to taste)
Break eggs into blender and pulse until foamy. Add pecans and pulse for 60 to 90 seconds. Add baking soda to water and stir then pour into blender and pulse again. Mixture will bubble. Add remaining ingredients and blend.
Pour onto hot griddle and turn after bubbles form on top of pancake. Serve with cream cheese or sugar free syrup.
May use or egg substitute equivalent to four eggs in place of whole eggs, if desired. This will lower fat and cholesterol contents so adjust nutrition data accordingly.
Nutrition Information (With Whole Eggs)
Recipe makes 8 servings large pancakes
Serving size: 2 pancakes
Calories: 142.6; Total Fat: 13.2g; Protein: 9.42g; Total Carbohydrate: 1.91g; Fiber: 1g