Coconut Hazelnut Low Carb Pancakes:
2 beaten eggs
1 egg white
1 small scoop Aria Vanilla Protein powder
1 Tablespoon ground hazelnut meal
1 Tablespoon dehydrated, unsweetened coconut
2 teaspoons baking powder
½ c. Blanched almond meal (Bob’s Redmill)
Dash sea salt
¼ cup sugar free Torani coconut syrup
¼ cup unsweetened, unflavored coconut milk
1 Tablespoon melted coconut oil
1 Tablespoon cream cheese or ricotta cheese
1 ) Mix all ingredients in mixing bowl.
2) Heat griddle or frying pan.
3) Add 1 teaspoon coconut oil to pan.
4) Drop batter onto frying pan and cook until pancakes golden brown on both sides.
Yields about 10-12 medium (about 4 inches) pancakes.
May use Walden Farms pancake syrup, sugar free Maple Grove Farms syrup (or similar), or sugar free Torani syrups (coconut flavor or caramel taste great). May also serve with sugar free jams, small amount of fresh fruit.
Nutritional information per pancake:
Calories= 64, Fat = 5.1 gm, Protein= 3.4 gm, Net carbs= 1.1 gm