Two of my favorite breakfast growing up are pancakes and waffles. Did you know that pancakes date back 5300 years to the Romans and Greeks? It was not until the 19th century that the description of pancake became standard in the Americas. Waffles were brought to America by the Dutch colonist in 1600s. No wonder we can find these two traditional morning meals on most breakfast menus.
My new keto diet inspires me to look for alternatives recipes for foods that I crave. You can imagine my delight when I discovered the Quest Nutritional Multi-Purpose Protein Powder to use for my homemade pancakes.
This recipe makes two servings, 1/2 cup of alternative low glycemic syrup with 6.25 net carbs per serving.
1.75 Teaspoon of double acting baking powder
1 Teaspoon salt
14 Fresh blueberries
4 Tablespoons of Madhava organic agave five low glycemic sweeteners
Mix flour, aking powder and salt
Mix Swerve granular sugar with 3 tablespoons of melted coconut oil. Let to cool then whisk one raw egg in
Combine the wet ingredients with the dry ingredients and add coconut milk
Heat 1/2 tablespoon of coconut oil in a pan on medium heat
scoop 4 ladles of batter into the pan and repeat again
After the pancake browns, turn over and press down on the pancake to make it flatter
Place cooked pancakes on a plate
Heat Madhava organic agave five low glycemic sweeteners then pour on pancakes
Add fresh blueberries to pancakes
Serving Size 2
434.1 Calorie, Total Fat 43.66g, Sodium 1673.59mg, Total Carbohydrates 6.64 2g, Fiber 0.39g, Total Sugar 3.21g, Protein 2.88g