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.