Low carb pancakes that make a hearty breakfast. Pair with whipped cream and fruit.
Ingredients
3/4 cup
Sunflower seed flour, partially defatted
1/4 cup
Almond Flour
(Blanched; (or more sunflower seed meal))
1/4 cup
Flaxseed meal (ground)
(golden if possible)
2 tbsp
Erythritol
(swerve, powdered)
1 tsp
Baking powder
1/4 tsp
Salt
1/4 cup
Olive Oil, Extra Virgin
1/2 cup
Whole milk 3.3%
(or coconut milk or almond milk)
3 medium
Egg
(large)
2 tsp
Vanilla extract, pure
1 tsp
Cinnamon
(optional)
Instructions
Mix everything together in a bowl with a whisk, or in a blender.
Allow to sit for 5 minutes.
Heat a pan on medium high heat.
Add a bit of coconut oil to the pan. When melted, lower the heat to medium.
Use an ice cream scoop or 1/4 cup measuring cup to put batter in the pan.
Cook until bubbles start to form on top, then carefully flip and cook the other side for 2-3 minutes.
Serve with choice of toppings. NOTES: Sunflower Seed Flour- if you're not able to find this flour anywhere, it's easy to make your own by pulsing raw sunflower seeds in a food processor.This makes 8-ish medium-sized pancakes. Net carbs per serving of 2 pancakes is approximately 6.25 grams (after accounting for fibre and sugar alcohols).
