Low Carb Pancakes

Make these pancakes and take them to work or have them during the week when in a hurry. 

Low Carb Pancake Ingredients

• Cottage cheese 100grams

• Pasture Raised Egg x 1 or 2

• Almond Flour 4 heaped tbsp

• Peanut Butter 1 tsp

• Raspberries x 5

• Blueberries x 5-10

• Maple Syrup/Honey 1 tsp

• Vanilla Extract 1/2 tsp

• Baking Powder 1/4 tsp

• Lemon Zest x 1 lemon

Method; 

In a mixing bowl, combine all ingredients except the fresh fruit, maple syrup and peanut butter. Mix until you have a smooth batter.

Preheat a non-stick skillet over medium heat and lightly grease with olive oil or coconut oil.

Once the skillet is hot, spoon the batter onto the pan to form small pancakes. Cook for 2–3 minutes on each side, or until golden brown and cooked through. Transfer to a plate.

Top with fresh blueberries and/or raspberries, then drizzle with maple syrup and peanut butter.

Enjoy!

Storage

Allow the pancakes to cool completely before refrigerating. Store in an airtight container in the refrigerator for up to 7 days. Reheat before serving.

Nutrition Tip

These pancakes are moderate in carbohydrates. If you're following a low-carbohydrate diet, stick to 1–2 small pancakes per serving and adjust your toppings accordingly.