Please excuse the poor lighting, photo quality, and paper plate. I whipped these up after a hike, I needed some extra calories and something a little sweet. This recipe just makes three pancakes, so I wasn't intending to blog it. However, I'd have to say these are my favorite pancakes so far!
Gluten Free Pancakes
- 1/4 C. Blanched Almond Flour (160 calories)
- 1 tbsp Coconut Flour (31 calories)
- 1 large Egg (70 calories, although Eggbeaters would save some cals)
- 1 tbsp Sugar Free French Vanilla Creamer (15 calories, milk or water would be fine)
- 1.5 tbsp Neufchâtel Cream Cheese (53 calories)
- 1/2 tbsp Unsalted Butter (50 calories)
- 2 tbsp Sugar Free Maple Syrup (18 calories)
- 1/4 tsp Baking Powder
- Pinch of salt & cinnamon
Microwave the cream cheese for about 15 seconds to soften it. Whisk in baking powder, salt, cinnamon, and the tbsp of creamer, milk, or water. Crack in the egg and stir to combine. Add the flours and stir until combined. Melt the butter over medium heat and pour the batter into your pan. Cook for a few minutes or until bubbles start to form and the edges appear firm. Flip and cook an additional 2-3 minutes. Serve with maple syrup and enjoy! Per serving you're looking at around: 397 calories, 11 carbs, and 31 grams of fat.
2 comments:
They still look scrumptious to me!
Thanks Leslie! They were super tasty with a nice crunch around the edges, mmmm!
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