"Whole Wheat" Buttermilk Pancakes Recipe - Low Carb & Healthy
Low carb recipe for "Whole Wheat" Buttermilk Pancakes which belongs to the Breads recipe category.
- cup (60 g) almond meal
- cup (65 g) vanilla whey protein powder
- cup (25 g) gluten
- 2 tablespoons (15 g) wheat germ
- 1 tablespoon (7 g) wheat bran
- 1 teaspoon baking powder
- teaspoon baking soda
- 1 cup (240 ml) buttermilk
- 1 egg
- 2 tablespoons (28 g) butter, melted
In a mixing bowl, combine the almond meal and the next 6 ingredients (through baking soda).
Stir together so everything is evenly distributed.
In a 2-cup (475 ml) glass measure, combine the buttermilk, egg, and melted butter; stir together.
Take a moment to set your big skillet or griddle over medium heat so it's ready when you are.
Now, pour the wet ingredients into the dry ingredients and stir together with a few swift strokes of your whisk.
When your skillet is hot enough that a single drop of water sizzles and dances around when dripped on the surface, you're ready to cook.
If your skillet doesn't have a good nonstick surface, spray it with nonstick cooking spray.
(Turn off the heat first or remove the skillet from the burner and turn away from the flame?that spray is flammable!) Now you're ready to fry your pancakes?I like to use 2 tablespoons (30 ml) of batter per pancake.
Fry the first side until the bubbles around the edges leave little holes when they break and then flip and cook the other side.
Repeat until all the batter is used up! Serve with butter and your choice of low-sugar preserves, cinnamon and Splenda, or sugar-free syrup?and don't think you're limited to maple-flavored pancake syrup! Consider using your favorite sugar-free coffee-flavoring syrup.
5 servings (about 15 pancakes total)
Each with 23 g protein; 7 g carbohydrate; 2 g dietary fiber; 5 g usable carbs. Analysis does not include toppings.