Nectarine Pancakes

Nectarine Pancakes

When I have a piece of overripe fruit I need to use quickly, I often chop it up in pancakes.  I did that this morning with a nectarine my husband bought himself earlier this week, but then set it aside and didn’t eat it in a timely manner.  So I remedied that today, before it was too far gone.  These were very fluffy and absolutely delicious with just butter and maple syrup.  On special occasions like Christmas morning, you could even top them with sweetened whipped cream and more chopped nectarine on top, for eye-smacking color and flavor!!   With the addition of the nectarine, these are a little carbier than many LC pancake recipes on my website, but they are indeed nice for a very special treat if you can fit the carbs in your day’s limits.  This recipe is not suitable until the fruits rung of Atkins Phase 2, OWL.

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¼ c. heavy cream

¼ c. water

3-6 drops of liquid sweetener (or other sweetener of your choice)

3 beaten eggs

¼ tsp. vanilla extract (or peach, if you have it)

½ c. Jennifer Eloff’s Splendid Gluten Free Bake Mix

½ c. Carbquik bake mix (or more of the above mix for a gluten-free version)

2 tsp. baking powder

2 tsp. oat fiber

½ tsp. cinnamon

1    2½” nectarine, peeled and chopped fine

DIRECTIONS:  Beat eggs in a medium bowl.  Add water, cream, sweetener and vanilla.  Add bake mixes, cinnamon, salt, baking powder and oat fiber. Stir until batter is smooth.  Add fruit and stir well.  Heat non-stick (or oiled) griddle.  Using a ¼c. measuring cup, dip up into nine 4″ pancakes.  Allow to brown and rise on one side and flip to brown on second side.  Serve hot with butter and syrup or whipped cream topping.

NUTRITIONAL INFO:  Makes 9 pancakes, each contains:

78.90 calories, 5.51 g  fat, 7.16 g carbs, 3.48 g fiber, 3.68 NET CARBS, 6.2 g  protein, 150 mg sodium

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