Almond Flour Pancakes With Raspberry Sauce
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: BREAKFAST, DIET, pancakes
Cuisine: American, gluten free, low carb + keto, vegetarian
Servings: 2 servings
Calories: 351kcal
- 1- pint raspberries
- 1/2 cup fresh oj
- 1/2 cup water
- 1/2 cinnamon stick
- 1/2 cup almond flour
- 1/2 tsp. cinnamon
- pinch of fresh nutmeg
- 1/2 tsp. baking powder
- 1/2 cup egg whites
- 1 egg
- 2 tbsp. non-fat plan Greek yogurt
Sauce
Combine all the ingredients in a small saucepan. Bring to a boil and then reduce to a simmer. Simmer for 25 minutes or until sauce has reduced down and thickened up a bit.
Pancakes
Combine almond flour, cinnamon, nutmeg, and baking powder in a medium sized bowl. Mix in egg whites and egg.
Heat a non-stick saut pan over a medium heat and melt 1 tsp. of coconut oil. Pour -cup pancake mix into the pan (do this for as many pancakes fit in the pan without over crowding). Once you see the edges begin to bubble, flip the pancake and cook another 40 seconds or so. Remove from the pan and continue this process until you have finished al the batter.
Top each serving of pancakes with 2 tbsp. raspberry sauce and a big dollop of Greek yogurt. Enjoy!
Pancakes make 2 servings (each serving is about 4-5 pancakes).
Calories: 351kcal | Carbohydrates: 37g | Protein: 18g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 139mg | Potassium: 611mg | Fiber: 19g | Sugar: 12g | Vitamin A: 195IU | Vitamin C: 62mg | Calcium: 205mg | Iron: 3.3mg