Hard to believe but, I’ve managed to create cinnamon pecan pancakes with LESS THAN ! CARB PER SERVE!
I’ve eaten them with Violife cream cheese and blueberries. They are also yummy with peanut butter, in fact, any nut butter would work!
You can make up extra mix and keep it in the fridge. Just let it warm to room temp before cooking or it will be too hard to spread into shape.
You can find the almond pancake recipe here, but watch this space, I’m going to try this with macadamia nuts next!
I don’t buy nut flours, I buy whole nuts and grind them. It’s cheaper and, if you prefer a nuttier texture, you can cut down the grind time.
I use the Nutri Ninja IQ, it does a good job and is used daily in my house!
If there are any particular nuts you’d like me to experiment, leave a comment below. 🙂
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|8 Pancakes||10 minutes|
|Cook Time||Passive Time|
|10 minutes||5 minutes|
- 6 tbsp pecans ground Buy whole and grind your own
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1/2 tsp himalayan sea salt
- 1 tbsp psyllium husk powder
- 1 tsp cinnamon ground
- 1 tsp nutmeg ground
- 1 cup water
- Mix all the ingredients together to form a thick pancake batter
- Leave it to sit for a few minutes, it will thicken up. Add a little more water if needed. It should stick to the spoon but drop off easily.
- Depending on your griddle, a medium heat, not too hot. I have an electric one and set it at number 3 (Maximum is 5). About 300 degrees
- Put the oil on the griddle and spread it around to lightly coat.
- Add a dessertspoon of mix and gently pat into round about ¼ “ thick
- Cook one side till you see bubbles (like regular pancakes)
- Very carefully (they are delicate) flip over and cook the other side.