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Flaxseed "Buckwheat" Pancake (Keto)
Introduce
Chef :
Patricia WFlaxseed "Buckwheat" Pancake (Keto)
This doesn't taste like buckwheat or whole wheat - it tastes delicious, fluffy and sweet as is. Made this for the fiber, love it for the yum.
Ingredient
Food ration :
1 servingCooking time :
10 mins
2 Tablespoons
ground flax seed
2 Tablespoons
Almond flour
1/2 teaspoon
baking powder
1/4 tsp
ground cinnamon
2 packets
Splenda (or whatever sweetener you use)
1 Tablespoon
Butter (melted not hot)
1/2 teaspoon
vanilla extract
1/8 cup
water
1 teaspoon
coconut oil (or oil of choice)
Cooking instructions
* Step 1
Mix dry ingredients together.
* Step 2
In separate bowl mix wet ingredients together until fully incorporated.
* Step 3
Combine the wet and dry ingredients.
* Step 4
Melt coconut oil in small size frying pan on medium. (Note: The pan should not be larger than the batter can spread, allowing the coconut oil to pool around the outside producing crispy yummy edges.)
* Step 5
Pour the batter in the pan and cover. Cook 2 minutes or until cooked through. (The top should still be slightly wet - but solid.)
* Step 6
Flip the pancake. Turn off stovetop. I moved the pan off the heat completely. The pan will be hot enough to finish off the wet top.
* Step 7
Move to plate. Add toppings if you wish. Enjoy!
* Step 8
4 g net carbs - 12 grams protein - 29 grams fat - 329 calories
* Step 9
Note: Pancake cooks for 2 - 3 minutes. All prep and cooking included in cook time shown.
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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