Almond Raspberry and Buttermilk Pancakes
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Almond Raspberry and Buttermilk Pancakes
Author: Celeste Jarabese
Serves: 4 Servings
Ingredients
- 2 cups almond flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- ? tsp. kosher salt
- 3 Tbsp. sugar substitute
- 2 medium eggs, lightly beaten
- 2 cups buttermilk
- 1 Tbsp. olive oil
- 2 cup fresh raspberries
- cooking oil spray
- sugar-free pancake syrup, to serve
Instructions
- Preheat griddle at 180 C or 375 F.
- In a large bowl, mix together the flour, baking powder, baking soda, kosher salt, and sugar substitute.
- Add in the eggs, buttermilk, and olive oil in the mixture. Stir until combined well.
- Lightly grease the griddle with cooking oil spray.
- Pour ? cup batter onto the griddle at least 2 inches apart from each other. Top with some raspberries. Flip once bubbles formed. Cook until golden on both sides. Repeat procedure in remaining batter.
- Serve in individual plates with raspberries and sugar-free pancake syrup.
Notes
Diabetic Exchange
? Fruit, 1 Fat, 0 Vegetable
1 Starch, ? Low Fat Milk,
? Medium Fat Meat, 0 Carb
? Fruit, 1 Fat, 0 Vegetable
1 Starch, ? Low Fat Milk,
? Medium Fat Meat, 0 Carb
Nutrition Information
Calories: 199 Fat: 13.0g Saturated fat: 2.4g Trans fat: 0.0g Carbohydrates: 12.9g Sugar: 7.9g Sodium: 424mg Fiber: 3.6g Protein: 9.7g Cholesterol: 87mg
