low carb pancakes
Ketogenic Diet Weight-Loss Success Story | Women's Health

Ketogenic Diet Weight-Loss Success Story | Women's Health

January 26, 2018 - Women's Health

The ketogenic diet helped Joanna Wilcox lose the weight in a way that worked for her and her lifestyle.​...

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Low Carb Pancakes BigOven - Save recipe or add to grocery list Yum
Low Carb Pancakes: these gluten free, low carb pancakes, made with almond flour, are a delicious family approved breakfast!
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Course Breakfast
Cuisine American
breakfast recipes Breakfast Ideas
Prep Time 10 minutes
Cook Time 1 Minute per side
Passive Time 3 minute
Servings
Pancakes
Ingredients
Course Breakfast
Cuisine American
breakfast recipes Breakfast Ideas
Prep Time 10 minutes
Cook Time 1 Minute per side
Passive Time 3 minute
Servings
Pancakes
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Add all ingredients to blender. Start with eggs and water and cream cheese so you don't have anything get stuck at bottom. Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes. Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter onto skillet. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter. Serve pancakes topped with butter and syrup! I am not a dietician, I just share recipes, so please calculate your own nutritional information using the nutrition labels on your products used. However, with the brands I used, an entire batch of these pancakes came out to 4 net carbs.
        Add all ingredients to blender. Start with eggs and water and cream cheese so you don't have anything get stuck at bottom.
    Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.
    Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter onto skillet.
    Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
    Serve pancakes topped with butter and syrup!

I am not a dietician, I just share recipes, so please calculate your own nutritional information using the nutrition labels on your products used. However, with the brands I used, an entire batch of these pancakes came out to 4 net carbs.
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