LESLIE'S PERFECT LC PANCAKES
1 cup almond flour (3 ounces)
1/4 teaspoon baking powder
Generous dash salt
3 eggs
1/2 teaspoon vanilla
1 teaspoon granular Splenda
2 tablespoons water, as needed
Cooking oil, for the pan
Mix all of the ingredients except the water in a medium bowl with a fork or a whisk. Add enough water until you have a pancake batter consistency. Heat some oil in a nonstick skillet over medium heat until a splash of water thrown into the pan sizzles. Ladle about 1/4 cup batter per pancake into the skillet and cook on both sides until golden brown. Flip them when the tops look lumpy from air bubbles.
Makes 4 pancakes
Per Pancake: 179 Calories; 14g Fat; 9g Protein; 5g Carbohydrate; 2.5g Dietary Fiber; 2.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This is my favorite low carb pancake recipe. They're simple to make with easy to find ingredients.
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