Low Carb Pancakes with Raspberries

Starting the day with Low Carb Pancakes with Raspberries isn’t just about diving into a delectable dish; it’s about championing your health goals without skimping on flavor. Want to treat yourself without the carb-guilt? You’re in the right place. Dive in to discover how to whip up this tasty treat.

Ingredients

• Almond flour: 1 cup (240 ml)
• Eggs: 2 large
• Baking powder: 1 tsp (5 ml)
• Vanilla extract: 1/2 tsp (2.5 ml)
• Unsweetened almond milk: 1/3 cup (80 ml)
• Butter or Coconut oil for frying: as needed
• Raspberries: 1/2 cup (120 ml), fresh or frozen
• Sweetener of choice (e.g., Stevia): to taste
• Pinch of salt

Time to prepare: 10 minutes
Time to cook: 15 minutes
Total Time: 25 minutes

Serves: 2

Nutritional Facts (per serving)

• Calories: 280
• Proteins: 12g
• Fats: 24g
• Carbohydrates: 6g (Remember, these are low-carb!)
• Fiber: 3g
• Net Carbs: 3g
• Sugar: 2g

How To Make Your Low Carb Pancakes with Raspberries

1. Preparation:

• Grab a mixing bowl and let’s get to it. The tantalizing taste of Low Carb Pancakes with Raspberries is only minutes away.
  
  2. Combine the Dry:

• Pour your almond flour, baking powder, and that pinch of salt into the mixing bowl.
  
  3. Introduce the Wet:

• Crack those eggs in, then add the vanilla extract and almond milk. Mix until you have a smooth, lump-free batter. Craving sweetness? This is the moment for your sweetener of choice.
  
  4. Frying Time:

• Heat up your skillet over medium heat. Add butter or coconut oil to make sure your Low Carb Pancakes with Raspberries don’t stick.
• When the skillet’s sizzling, ladle your pancake batter in, forming round circles. A couple of minutes on each side should gift them a golden brown hue.
  
  5. Raspberry Magic:

• While your pancakes are cooking, toss those raspberries into a separate pan. Heat them up, allowing them to soften and release their luscious juices.
  
  6. Serve Up The Deliciousness:

• Stack your pancakes, drizzle with the raspberry sauce, and bask in the aromatic allure of your Low Carb Pancakes with Raspberries.

Tips for the Perfect Pancake

1. Consistency Counts:

• If your batter is too thick, add a dash more almond milk. Too runny? A sprinkle of almond flour will do the trick.
  
  2. Flip with Finesse:

• Wait until you see bubbles forming on your pancake’s surface before flipping it over. Patience is key!
  
  3. Fresh vs. Frozen:

• Using fresh raspberries? They might take a tad less time to heat up compared to their frozen counterparts.

Serving Suggestions

• Top it Up: Consider a dollop of unsweetened whipped cream or Greek yogurt on top of your Low Carb Pancakes with Raspberries.
• Nutty Nuance: A sprinkle of crushed almonds or walnuts can add a delightful crunch and up the nutrient quotient.
• Spice it Right: A dash of cinnamon or nutmeg complements the raspberry flavor in a way you wouldn’t believe.

Champion, you’ve got all you need to take the plunge into this Low Carb Pancakes with Raspberries adventure. AH7 believes in you, and more importantly, in the power of delicious, health-conscious choices. Dive fork-first into wellness!

Low Carb Pancakes with Raspberries

Starting the day with **Low Carb Pancakes with Raspberries** isn’t just about diving into a delectable dish; it’s about championing your health goals without skimping on flavor. Want to treat yourself without the carb-guilt? You’re in the right place. Dive in to discover how to whip up this tasty treat.

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Nutritions

Nutrition Facts

Low Carb Pancakes with Raspberries

Amount per Serving

Calories

280

% Daily Value*

Fat

 

24

g

37

%

Carbohydrates

 

6

g

2

%

Fiber

 

3

g

13

%

Sugar

 

2

g

2

%

Protein

 

12

g

24

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – **Almond flour**: 1 cup 240 ml
• – **Eggs**: 2 large
• – **Baking powder**: 1 tsp 5 ml
• – **Vanilla extract**: 1/2 tsp 2.5 ml
• – **Unsweetened almond milk**: 1/3 cup 80 ml
• – **Butter or Coconut oil for frying**: as needed
• – **Raspberries**: 1/2 cup 120 ml, fresh or frozen
• – **Sweetener of choice e.g., Stevia**: to taste
• – **Pinch of salt**

Instructions

• **Preparation**:
• – Grab a mixing bowl and let’s get to it. The tantalizing taste of Low Carb Pancakes with Raspberries is only minutes away.
• **Combine the Dry**:
• – Pour your almond flour, baking powder, and that pinch of salt into the mixing bowl.
• **Introduce the Wet**:
• – Crack those eggs in, then add the vanilla extract and almond milk. Mix until you have a smooth, lump-free batter. Craving sweetness? This is the moment for your sweetener of choice.
• **Frying Time**:
• – Heat up your skillet over medium heat. Add butter or coconut oil to make sure your Low Carb Pancakes with Raspberries don’t stick.
• – When the skillet’s sizzling, ladle your pancake batter in, forming round circles. A couple of minutes on each side should gift them a golden brown hue.
• **Raspberry Magic**:
• – While your pancakes are cooking, toss those raspberries into a separate pan. Heat them up, allowing them to soften and release their luscious juices.
• **Serve Up The Deliciousness**:
• – Stack your pancakes, drizzle with the raspberry sauce, and bask in the aromatic allure of your Low Carb Pancakes with Raspberries.

Notes

1. **Consistency Counts**:
– If your batter is too thick, add a dash more almond milk. Too runny? A sprinkle of almond flour will do the trick.

2. **Flip with Finesse**:
– Wait until you see bubbles forming on your pancake’s surface before flipping it over. Patience is key!

3. **Fresh vs. Frozen**:
– Using fresh raspberries? They might take a tad less time to heat up compared to their frozen counterparts.