Pecan Pancakes with Strawberries and Sour Cream
Pecan Pancakes with Strawberries and Sour Cream
Last weekend I managed to get some Liberty sour cream (no tapioca starch or other junk) so I bought some fresh strawberries and made pecan pancakes. Heaven! 1 egg 1 Tbsp. ground flax seed 2 Tbsp. ground almonds 1 Tbsp. chopped pecans 1/2 tsp. cinnamon 1/2 tsp. liquid sugar twin (or 2 tsp. granulated Splenda) Pinch salt Pinch baking powder Beat the egg and stir in the dry ingredients. Add water to make a batter the consistency of heavy cream. Cook spoonsful in lots of unsalted butter. I usually get about six pancakes. Pancakes (including 1/2 Tbsp. butter, add 1 g carbs if you use granulated Splenda) Total: 347 Fat: 31 277 82% Sat: 10 88 26% Poly: 7 60 18% Mono: 12 110 33% Carbs: 9 14 4% Fiber: 6 0 0% Protein: 12 46 14% I had them with 2 Tbsp. sour cream sweetened with liquid Sugar Twin and 2 1/2 oz sliced fresh strawberries (about 5 med. berries) sprinkled with a little granulated Sugar Twin, which added 6 grams of carbs, less 2 grams of fibre. |
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