Low Carb Maple Pecan Pancakes Recipes

MAPLE PECAN PANCAKES

Maple Pecan Pancakes image

Instead of using only wheat flour in these pancakes, I've combined whole-wheat flour and almond flour. The almond flour makes for a very moist and delicate pancake. Almond flour is high in vitamin E, calcium, magnesium and copper.

Provided by Martha Rose Shulman

Categories breakfast, easy, quick, main course

Time 35m

Yield 15 pancakes

Number Of Ingredients 13

Ingredients

1 cup (140 grams) whole-wheat flour
1/2 cup (60 grams) almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 tablespoon maple syrup
1 1/2 cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup (60 grams) chopped pecans
1/2 cup dried cranberries
Butter or oil as needed for cooking

Steps:

Sift together the flours, baking powder, baking soda and salt
In a medium bowl, whisk the eggs. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the cranberries. Do not overwork the batter
Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. When bubbles break through the pancakes, carefully slide a spatula under them (they are delicate), flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 188 milligrams, Sugar 5 grams, TransFat 0 grams

MAPLE PANCAKE SYRUP (LOW-CARB)

Maple Pancake Syrup (Low-Carb) image

Attention Atkins fans and diabetics! Tired of paying top-dollar for small bottles of low-carb, sugar-free, pancake syrups that don't really taste very good anyway? Here's a syrup my DH really likes! Thicken more if you like! Prefer an orange syrup? Feel free to substitute other extracts for the maple and vanilla extract!

Provided by BeachGirl

Categories Breakfast

Time 12m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups Splenda granular (not packets)
1 1/2 cups water
1 tablespoon cornstarch
1 -1 1/4 teaspoon maple extract
1/2 teaspoon vanilla extract

Steps:

In small bowl, mix cornstarch and 1/4 cup of water.
Stir to dissolve cornstarch and make a slurry.
In saucepan over medium-high heat, add all remaining ingredients.
Bring to boil.
Stirring constantly with a whisk, add the cornstarch slurry and bring to a boil.
Boil 30 seconds.
Remove from heat.
Cool.
Bottle and refrigerate.
NOTE: If you like your syrup thicker, increase cornstarch to 5-6 teaspoons.
Remember that it thickens more as it cools, so don't over-thicken.

Nutrition Facts : Calories 7.9, Sodium 1.4, Carbohydrate 1.7, Sugar 0.5

LOW CARB MAPLE PECAN PANCAKES

Low Carb Maple Pecan Pancakes image

Time 29m

Yield 4

Number Of Ingredients 14

Ingredients

nonstick cooking spray or butter
2 eggs
1/3 cup heavy cream
1/4 cup water
1 teaspoon no-sugar-added maple extract
1/2 cup soy flour
2 tablespoons sugar substitute (such as Splenda)
1 tablespoon wheat or oat bran
1/4 teaspoon baking powder
1/8 cup chopped pecans or walnuts
Low Carb Fresh Whipped Cream
1 cup heavy cream
1/3 cup sugar substitute (such as Splenda)
1 teaspoon no-sugar-added vanilla extract

Steps:

Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat. Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended. Pour mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or two. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream. For Whipped Cream: With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.

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