Apple Cinnamon Pancakes

Apple Cinnamon PancakesThese were certainly a pleasant change from my usual plain pancakes, and not too bad in carbs to have a whole apple in them!  I’m far enough along in my diet now to be able to add the occasional bit of fruit to my diet once a week. Today was the day.  I grated an extremely small apple, which yielded about ½ cup apple shreds and added them to my “Pork Rind French Toast Cakes” recipe, along with a bit of spice, sweetener, vanilla and a dab of baking powder.  Voilà!  A delightful breakfast and it only took 2 to fill me up.  Good thing, because hubby eagerly ate the other four with NO PROBLEM!  :)  This recipe is not suitable until you are nearly to maintenance, on the fruit rung of Atkins Phase 2 OWL.

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1½ oz. pork rinds, crushed

2 T. golden flax meal

2 T. coconut flour

½ tsp. baking powder

½ pkt. stevia (I use SweetLeaf)

1 small 2″ apple, grated

2 eggs, beaten

¼ c. cream

2 T. DaVinci vanilla sugar-free syrup (or 1/4 tsp. vanilla)

¼ tsp. cinnamon

Pinch nutmeg 2

T. water

DIRECTIONS:  Measure the dry ingredients into a mixing bowl.  Add wet ingredients, stir well and let batter set for about 2-3 minutes and to get thick.  Dip the batter onto an oiled, hot griddle, pancake style, forming into six round 4″ pancakes with the back of your spoon.  Brown on first side and when puffed up a bit, flip them over.  When both sides nicely browned, serve with your favorite low-carb syrup (I use Cary’s  sugar-free maple) and breakfast meat.  I think these would also be nice served with some diced, spiced and slightly thickened saucy apples and a dollop of whipped cream for a desert!

NUTRITIONAL INFO:  Makes six 4″ pancakes, each contains:

113 calories

6.78 g  fat

5.55 g  carbs, 2.12 g  fiber, 3.43 g NET CARBS  (reduce grated apple to lower carbs)

7.73 g  protein

233 mg sodium

4 comments on “Apple Cinnamon Pancakes

    • When you start subbing in baked goods, you are tampering with fire, as my mother used to say…..and that is particularly true in non-conventional recipes, Bev. Just sayin’. that said, you can try using almond flour, but you are going to totally lose that soft, fluffy quality that flax meal brings to cakes and breads. Almond flour will likely result in a drier, more crumbly pancake. Also one that is not so inclined to hold together so it may require another egg. I don’t really know this substitution will work out, so you are definitely experimenting.


    • Well, you could sub in either almond flour or plain whey protein powder. I don’t know how much, so mix up all the ingredients first and add it 1 T. at a time, only as much is needed to get the right pancake batter consistency. You’ll have to recalc net carbs with the change, of course.🙂


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