Almond Butter Pancakes

I make several different kinds of Low Carb Pancakes--these are particularly delicious--and more like "real " pancakes than any I have made. In addition to being very low carb, these are also gluten free and dairy free ( if you leave out the whey powder).

Pancakes
makes 6 three inch-ish pancakes--one serving
The whole recipe has about 4 impact carbs
and 2o grams of protein (25 if you add the powder)

2 Tablespoons almond butter
2 eggs
pinch salt
1 teaspoon baking powder
1 tablespoon whey protein powder *(optional)


Soften the almond butter slightly in microwave or by leaving out 'til it's at room temp ( if you keep it in the fridge--which you should)
Beat in the eggs one at a time--I just use a hand whisk-- till mixture has a batter consistency. You can use more eggs for a thinner batter and /or to adjust for different consistencies of almond butter--some are thicker than others.

add salt, baking powder, and protein powder, if using.


bake on a griddle or frying pan ( non-stick works best) just like "normal" pancakes.

These taste like hearty wholegrain (only better) pancakes, and have a great bread-y texture but are a bit drier than a grain based cake. Remedy this by slathering with lots of melted butter! I love them with fruit--blueberry syrup is awesome--and whipped cream. I also, when I have a yen for maple syrup, make a maple flavored butter with flavoring and splenda.

Have them with some bacon and you've got a fabulous breakfast!


* about adding protein powder , or not

Sometimes I have added a tablespoon of protein powder to boost the protein content a bit. It also makes the cakes puff up higher and hold their volume better--but also makes the cakes even drier in texture--so it's a trade-off.

I use only whey based powders -- Designer Whey usually--though EAS has a nice one too. (18 grams protein and 1 or 2 carbs per serving ) Soy is unspeakable for many reasons!!! I won't touch the stuff.