These 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 on closer to goal weight on the fruit rung of the Atkins Phase 2 (OWL) carb-re-introduction ladder.
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. heavy cream
2 T. DaVinci vanilla or caramel sugar-free syrup (or 1/4 tsp. vanilla)
¼ tsp. cinnamon
Pinch nutmeg 2
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 cals, 6.78g fat, 5.55g carbs, 2.12g fiber, 3.43g NET CARBS (reduce apple to lower), 7.73 g protein, 233 mg sodium