Hubby & I had a craving for pancakes this morning, so I threw this together. We were thrilled to discover that these "pancakes" tasted just like the real thing without all the carbs!
This isn't a low calorie dish, but at just 5 net carbs per serving, we'll be enjoying it as an occasional treat.
CAKE:
1 c. Coconut flour
1 c. Ground flax meal
2T. Buckwheat flour
2T. Splenda
1 t. vanilla
2 eggs (lightly beaten)
1/3 c. warm water
1/4 c. butter
2T. Almond butter
1/4 c. whipped cream cheese
1/4 c. chopped walnuts
Grease bottom of a 9" X 9" baking dish. Preheat over to 350 F.
In a small saucepan, melt butter, cream cheese, and almong butter together with vanilla and 1 T. of Splenda.
In a mixing bowl, mix coconut flour, buckwheat, flax meal, and remaining Splenda until well-blended then mix in 2 eggs and 1/3 c. water, adding additional water as needed to form a thick paste. Fold in melted ingredients and mix til blended.
Spread mixture evenly into greased baking dish, leaving a slight lip on the edges of the dough. Spread chopped nuts evenly over the top, pressing them lightly into the dough.
Bake at 350 F for 35 minutes.
Let cool for five minutes then cut into six pieces.
They taste great just like this, but if you want "syrup," it's simple to make... I use:
1/4 c. butter
Dash vanilla
2 T. Splenda
Melt butter & mix in other ingredients. Spoon over top of the "cake." A little goes a LONG WAY! I use 1-2 t. of this "syrup" per piece of cake.
Six GENEROUS servings: 425 calories, 15 protein, 5 carbs each piece (includes syrup)
Low Carb "Pancake" Cake
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