Wednesday, September 16, 2015

Low Carb Maple Pancakes

Since the end of July this household has embarked on a journey into the land of LOW CARB!  This is not an easy task for someone who loves bread and ice cream.  To this day hubby and I have shared a scoop of ice cream and one small cupcake.  A glass (or two) of wine is almost non-existent!  I'm, of course, doing this to drop poundage while hoping to gain abundant energy....

We've been on an Atkins type eating plan for well over a month, more like 2 months, now!  I've hit a plateau (WALL) after a loss of 6 lbs.  After self analysis, I probably need to sleep better, reduce stress, drink more water and exercise more.  Same old song!

To reduce any cravings for bread products, and they have been few, I made these maple pancakes with berries and a few drops of sugar-free syrup.  Delicious!  Even hubby raved about them...

Low Carb Maple Pancakes

2 eggs

2 oz (1/4 cup) soft cream cheese

2 Tbsp almond flour

1 tsp stevia or xylitol

pinch of baking soda

pinch of cinnamon

1/8 tsp maple extract

pinch of salt

First, blend the eggs and cream cheese well.  Add the remaining ingredients and mix well.  The batter will be VERY thin.  That's okay... they will fluff up as they cook.  Heat a skillet, put butter in and drop batter in (about the size of a baseball).  Cook for a few minutes or until the edges appear DRY.  Flip and cook a minute more until done.   Garnish with a pat of butter, a few berries and a small amount of sugar-free maple syrup.  This recipe makes about 8 pancakes.   Soooooo good!  Especially if you haven't had bread for a long period of time.

Is this recent eating plan worth it?  The verdict is still out...will keep you posted!

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