Whole Wheat and Nut Pancakes

Whole Wheat flour and Ground Nut Pancake Net Carbs 3.5 grams for a 4 inch pancake

      Whole Wheat Pancakes
Net Carbs 3.5 grams for a 4 inch pancake

Whole Wheat Pancakes

 

Makes 18  4 inch pancakes

Net Carbohydrates                          3.5 per pancake

*YOU get to choose how many pancakes work for you

 

Chef’s Note: Like most restaurants, I make the batter for these full flavored lighter than air pancakes the night before. This allows the solids to fully absorb the liquids and that way I wake up and am ready to go. My choice is to make them in a 4 inch size, not too big not too small, but just right.

 

1/3 cup toasted walnuts or almonds OR ¼ cup almond flour

¼ cup whole wheat flour

¼ cup all purpose flour

1 ½ tsp. baking powder

½ tsp. baking soda

1 tsp. sugar substitute

¼ tsp. ground cinnamon

Pinch of salt

1 egg

2 TBSP. Sour cream

2/3 cup milk

½ tsp. pure vanilla extract

2 TBSP. butter (melted and cooled)

 

How to prepare the recipe:

Combine the toasted nuts and whole wheat flour in a food processor. Pulse until the nuts are pulverized and incorporated into the flour. Add remaining DRY ingredients and pulse to combine.

Combine all the wet ingredients in a separate bowl and beat with a whisk to combine. Slowly add the dry ingredients and whisk to combine. Cover with plastic wrap and allow to set up for 15-20 minutes (best overnight in the refrigerator)

Note: If you do use the refrigerator method you may have to add a few table spoons more milk to loosen the batter.

Heat griddle or frying pan to medium high. Spoon a tablespoon of batter for each pancake into the pan or on the griddle. Allow small bubbles to form before turning (about 1 minute) and flip and cook one minute more, Serve with fresh berry sauce below.

 

Fresh Berry Sauce

 

Makes two ½ cup servings

Net Carbohydrates              8 grams per serving

 

4 – Tbsp. Butter

½ – cup walnuts or sliced almonds (optional)

pinch of salt

3 – Tbsp. Cinnamon/ granulated sugar mixture

1- cup fresh berries (strawberries, blueberries, or raspberries, alone or in any combination)

¼ cup Trop 50 Orange juice

How to prepare the recipe:

In a skillet, melt the 4 Tbsp. of butter (optional) Add the nuts and salt. Stir until the nuts are coated with butter. Add the cinnamon/ granulated sugar substitute. Stir to combine. Add the fruit and stir gently until warmed through and juices are released.  Spoon over pancakes.