These are a pleasant change from your usual plain pancakes, and not too bad in carbs to have a whole small apple in them! I’m far enough along in my diet now to be able to add the occasional bit of fruit so long as it’s not too often. That will make me gain weight. Today is the day. A small 2″ apple yields about ½ cup apple shreds. I use my “Pork Rind French Toast Cakes” as a base for this recipe, along with a bit of spice, sweetener and vanilla and Voilà! A delicious breakfast! It only takes 2 of these to fill me up! Good thing, because hubby eagerly ate the other four with NO PROBLEM! 🙂 This recipe is not suitable until you are closer to goal weight on the fruit rung of the Atkins Phase 2 (OWL) carb re-introduction ladder. Omit the apple for a cinnamon pancake even those on Atkins induction can enjoy!
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