Submitted by: Vonnie
Prep Time: 5 Minutes
Cook Time: 15 Minutes
I started with my Better Homes and Gardens cookbook with their "Favorite Pancake" recipe and changed it so much it does not really resemble the recipe - so I'm sharing the results with my friends here at Beyond Diet.
Mix all dry ingredients together (sorry about the almond meal, baking powder and xylitol being at the bottom but don't know how to move it up to the dry ingredients). Bring all liquid ingredients to room temperature and mix together. (does not help to melt the coconut oil if you add it to cold ingredients - learned this the hard way). Make a well in dry ingredients and pour liquid ingredients into dry ingredients and mix together. Do not over mix.
Start with a hot skillet. I used coconut oil. Use your favorite cooking oil. I used a measuring cup and poured about 1/4 cup batter per pancake. Wait until bubbles form on top before turning.
Top with your favorite topping. I topped these with blueberries mixed with a little raw honey. My family enjoyed these.
I included instructions on cooking the pancakes for those unfamiliar with it.
I used coconut oil since any thing coconut is a free food. If you use a different oil remember that 1 teaspoon equals one fat.
2 eggs = 2 Protein 6 ounces greek yogurt = 3 Protein 1/2 cup of Almond Meal = 2 Protein (Coaches - please correct if wrong) 1/2 cup of Spelt Flour = 2 Carb (Coaches - please correct if wrong) 1/2 cup of whole milk = 1 Carb (if you use coconut milk you won't be using up a carb)
I got about a dozen nice size pancakes. Keep track of how many carbs, proteins and fat you used in the recipe and divide the totals by the number of servings. The way I made this the total recipe has 7 Proteins and 3 Carbs and no Fats.
These would also go great with bacon and eggs if you need more protein.