Truly Low Carb Pancakes
- 1/2 cup almond flour
- 3 tablespoons vital wheat gluten
- 3 eggs, beaten
- 1/3 cup seltzer water
- 2 tablespoons cream or 2 tablespoons half-and-half
- 1 teaspoon Splenda sugar substitute
- 1/2 teaspoon baking powder
- Preheat and grease pancake griddle, medium heat.
- In a medium bowl, mix together wheat gluten, almond flour, baking powder and Splenda.
- Add the eggs, cream and seltzer and mix lightly until blended.
- Pour about 1/4 cup batter for each pancake onto prepared griddle, will make 6 pancakes.
- Flip over when golden brown on the underside and bubbles appear on the top.
- Cook for about another 2 minutes, or until golden brown on the underside.
- Serve with your favorite accompaniments- butter, sugar free pancake syrup, as usual.
almond flour, vital wheat gluten, eggs, seltzer water, cream, splenda sugar substitute, baking powder
Taken from www.food.com/recipe/truly-low-carb-pancakes-198943 (may not work)