Low Carb Maple Pecan Pancakes

Name: Low Carb Maple Pecan Pancakes
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 2 eggs; 79 milliliters heavy cream; 237 milliliters heavy cream; 1 teaspoon no sugar added maple extract; 30 milliliters chopped pecans (walnuts may be substituted); 118 milliliters soy flour; 79 milliliters sugar substitute (recommended: Splenda); 2 Tbsps sugar substitute (recommended: Splenda); 1 teaspoon no sugar added vanilla extract; 59 milliliters water; 1 Tbsp wheat (or oat) bran

You can never have too many morn meal recipes, so give Low Carb Maple Pecan Pancakes a try. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 490 calories, 10g of protein, and 37g of fat per serving. Head to the store and pick up no sugar added vanillan extract, sugar substitute, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 21 minutes.

Instructions

Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.

Ingredients you will need

Cooking Spray

Butter

Equipment you will use

Frying Pan

Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.

Ingredients you will need

Pecans

Equipment you will use

Blender

Spatula

Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or

Ingredients you will need

Pecans

Equipment you will use

Frying Pan

Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.

Ingredients you will need

Whipped Cream

Butter

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.

Ingredients you will need

Sugar Substitute