Almond flour pancakes-low carb

Check out how many calories in Almond flour pancakes-low carb. Get answers to all your nutrition facts questions at FitClick.
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filed under Main Dishes

Main Dishes
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 317 (16% DV)
Fat: 27g (41% DV)
Carbohydrates: 9g (3% DV)
Protein: 12g (24% DV)
Ingredients:  Makes 3 servings (3 each)
1  cup
1  tablespoon
1  tablespoon
1  teaspoon
1/2  teaspoon
1/4  cup

Tip: For nutritional information on all the ingredients in Almond flour pancakes-low carb just click on each ingredient name. Then adjust the serving size for any Almond flour pancakes-low carb ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Heat a medium sized pan or skillet over low-med heat. If you’re not using a non-stick pan, you’ll want to spray the pan with a non-stick spray.
Place the coconut oil in the mixing bowl and heat it in the microwave for about 15-20 seconds, or until liquid in form. If it’s not completely liquid in form, it won’t mix thoroughly into the batter.
Crack the eggs into the bowl with the oil and whisk together with a fork.
Pour the water and salt into the bowl and whisk together.
---If you want to add sweetener and/or vanilla extract, do so now.
Add the almond flour and baking powder to the wet ingredients and mix well with a fork. Make sure there are no lumps in the batter. If the batter is very thick, you can add a little more water. I suggest starting with a tablespoon, and then adding from there. I’ve never needed to add more water, though.
Once your skillet is warm, but not hot, pour 1/3 of the batter into the pan. Pancakes should be about 5-6 inches in diameter. Keep an eye on the cakes so you don’t overcook them.
Once the edges have set and begin to turn a slight golden brown, carefully flip the cake over using a large spatula. Allow the other side to cook for 1-2 more minutes. Remove from heat and repeat steps 6 and 7 for remaining batter.
These cakes are great on their own, but if you’re in the mood for something a little more traditional, try adding 1 teaspoon of butter and 1 tablespoon of sugar-free syrup. I’ve also tried topping the cakes with a little almond butter, which was also a tasty choice. Toppings are not included in the nutritional inf0
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