SOUR CREAM PANCAKES
Substantial, high in protein
pancakes. Great alongside sausage and
scrambled eggs for breakfast, or topped with Crème Fraiche and fresh
strawberries or blueberries or make a sauce out of the fruit. I actually like these cold with my healthybutter and peanut butter.
4 eggs
1
cup sour cream (250 mL)
1 cup
water (250 mL)
1/2 cup half-and-half cream, OR (125 mL)
heavy cream
1
tsp vanilla extract (5 mL)
21/2 cups Gluten-Free Bake Mix 1, (560 mL)
page___ (use almond flour in the bake mix –
optimal for this recipe)
1 tsp baking powder (5 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp salt (1 mL)
1
tbsp olive oil (15 mL)
In food processor, process
eggs. Add sour cream, water,
half-and-half cream, OR heavy cream, liquid sweetener and vanilla
extract; process. In medium bowl,
combine Gluten-Free Bake Mix 1, page___, baking powder, baking soda and
salt. Process, scraping down sides
occasionally, until smooth.
Pour by 1/4 cupfuls (60 mL) or
3 tablespoonfuls (45 mL) onto very lightly greased (use a pastry brush in the
olive oil) nonstick pan over medium heat.
Cook until bubbles form and pancake sets. Flip and cook other side on a lower heat and
flip again and again if necessary to make sure the inside is cooked. Time the
procedure, if desired, to get it down to a fine art. Repeat with remaining
pancake batter, only greasing pan as required.
Helpful Hint: If desired, add fresh blueberries to the
batter.
Yield: 20 to 27 pancakes
4
or 3 tbsp per pancake
120.3/89.1
calories
4.0/2.9
g protein
9.6/7.1
g fat
3.8/2.8
g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at:
http://amongfriends.us/Jen.php