Low Carb Almond Flour Pan Cakes

Got Pan Cakes?

I tweaked a recipe I found on the net to make it better, and boy did I ever succeed.  This was so good, and is perfectly acceptable after two weeks of induction.  That’s right, even if you plan on staying on induction for an extended period of time, you can go ahead and add back nuts!  I like these pan cakes better than those I make with Carbquick, and that’s saying a lot.  One thing about them, though, is they are a more dense than a normal pancake, but I kind of liked that aspect.  Really stuck to my ribs…and not my butt!

• 1 cup almond flour
• 1 tablespoon splenda
• 1 tbsp coconut oil
• 1/4 cup water
• 2 large egg
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp baking powder

Mix all the ingredients in a bowl and ladle in to a hot, greased pan.  When you see lots of bubbles on top, then flip the little suckers (my first two bubbled a lot, the second two did not, so make sure you check periodically to make sure they don’t burn).  Remove, slather with butter and SF Mrs. Butterworth’s syrup.  Proceed to eat like a king!

Nutrition Facts
2 servings
Amount Per Serving
Calories from Fat 358 Calories 456
% Daily Values*
Total Fat 39.78g		61%
	Saturated Fat 9.434g	47%
	Polyunsaturated Fat 0.806g
	Monounsaturated Fat 2.301g
Cholesterol 212mg		71%
Sodium 442mg		18%
Potassium 68mg
Total Carbohydrate 13.52g		5%
	Dietary Fiber 6.2g	25%
	Sugars 2.39g
Protein 18.3g