These Maple Pecan Pancakes are designed to be fluffy, rather than thin and crepe-like – to accommodate the chopped pecans. They cook up beautifully in butter or ghee with crispy edges, a nice buttery crunch, and soft insides.Low Carb Maple Pecan Pancakes.
Total: 21 min
Prep: 15 min
Cook: 6 min
Yield: 4 servings
Nutrition per Serving
Total Fat 15 g
Saturated Fat 16 g
Carbohydrates 7 g
Dietary Fiber 3 g
- Non-stick cooking spray or butter
- 2 eggs
- 1/3 cup heavy cream
- 1/4 cup water
- 1 teaspoon no sugar added maple extract
- 1/2 cup soy flour
- 2 tablespoons sugar substitute (recommended: Splenda)
- 1 tablespoon wheat (or oat) bran
- 1/4 teaspoon baking powder
- 1/8 cup chopped pecans (walnuts may be substituted)
- Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.
- Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.
- Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter on top with the low carb syrup of your choice.