I was testing out oat fiber in a pancake this morning. Was originally going to use almond flour as the main ingredient, but decided to introduce hazelnut flour instead. The resulting pancakes were quite nice! I think I will even increase the hazelnut flour next go round and have reflected the higher amount in my recipe below.
In my sleepiness, I quite honestly didn’t think to also make a hazelnut syrup to go on top by thickening my DaVinci Hazelnut sugar-free syrup. I think that would have been VERY good on these. I will definitely try that next time and will add that syrup recipe here if that turns out to be good and not overkill on the hazelnut flavor. Today, I just used my trusty Cary’s sugar-free maple syrup. This recipe is not suitable until the OWL phase of Atkins.
½ c. hazelnut flour
2 T. oat fiber (don’t use oat bran, which is much higher carbs)
2 T. flax meal (I used golden)
pinch salt (omit if you use salted butter)
1/4 tsp. baking powder
1 pkt. stevia + 2 drops liquid Splenda
2 T. melted butter
¼ cream + ¼ c. water
2 T. sugar-free hazelnut syrup
1/8 tsp. vanilla
2 beaten eggs
½ T. coconut oil to grease griddle/pan
DIRECTIONS: Melt butter in a bowl in your microwave. Add cream and beaten eggs. Beat to blend well. Add dry ingredients, stirring after each addition. If final batter is too thin, add a pinch more flax; if gets too thick, add 1T. more water. I used a 2T. measuring cup to dip out batter onto my preheated griddle. Dip out heaping 2-T. amounts onto griddle, forming 6 pancakes, evenly distributing any remaining batter. Spread batter a bit with your spatula if necessary to form nice 4-4½” pancakes. Brown nicely on both sides to your preference. Serve warm with butter and your favorite sugar-free maple syrup. ENJOY!
NUTRITIONAL INFO: Makes 6 pancakes, each containing:
12.5 g fat
4.85 g car bs, 3.38 g fiber, 1.47 NET CARBS
4.17 g protein
55 mg potassium
57 mg sodium