Low Carb Maple Pecan Pancakes Food

LOW CARB MAPLE PECAN PANCAKES

Steps:

• Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat. 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. Pour mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or two. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream. For Whipped Cream: 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.

MAPLE PECAN BUTTERMILK PANCAKES

Steps:

• Use two medium size bowls for mixing dry and wet ingredients separately.
• In one bowl mix flour, baking powder, baking soda, salt, brown sugar and chopped pecans. In other bowl mix beaten egg, buttermilk, melted butter and maple syrup.
• Combine wet ingredients with dry ingredients just until moist, leaving any lumps.
• Heat griddle or frying pan to a low-medium heat. Add small amount of vegetable oil and pour 1/4 cup of batter (approximately 3 or 4 tablespoons) for each pancake.
• Cook first side of pancakes until bubbles appear on top (about 2 minutes) and carefully turn with a spatula and allow second side to cook 2 minutes. Remove to a platter and continue until all batter is used.
• Sprinkle with additional 1/4 cup of pecans and top with maple syrup.
• Enjoy!

MAPLE PANCAKE SYRUP (LOW-CARB)

Steps:

• In small bowl, mix cornstarch and 1/4 cup of water.
• Stir to dissolve cornstarch and make a slurry.
• In saucepan over medium-high heat, add all remaining ingredients.
• Bring to boil.
• Stirring constantly with a whisk, add the cornstarch slurry and bring to a boil.
• Boil 30 seconds.
• Remove from heat.
• Cool.
• Bottle and refrigerate.
• NOTE: If you like your syrup thicker, increase cornstarch to 5-6 teaspoons.
• Remember that it thickens more as it cools, so don't over-thicken.

LOW CARB "PANCAKES"

Steps:

• Crush pork rinds (I used my food processor) and set aside.
• Beat eggs and then fold in cream, Splenda, cinnamon, and vanilla flavoring.
• Add crushed pork rinds and let the mixture sit for 5 minutes.
• Meanwhile heat skillet with butter or oil and then fry mixture pancake style.
• Serve with low carb pancake syrup.
• Only 6 net carbs for the entire batch!