by Patti 'Mama' Corso-Driedger
Sunday mornings and family breakfasts just would be complete without a side of pancakes. Mama's pancakes are so easy to make and can be changed them up to suit anyone's special requests! Impress your family this Sunday, let them pick the flavour or few.
Low Carb Mama's Pancakes
Patti 'Mama' Corso-Driedger
In a medium bowl with a fork beat the egg and avocado oil.
Add the mix into the liquid and stir till adding water to make the consistency of pancake batter.
Heat a non-stick skillet on medium heat ans 1/4 cup of batter into the pan cooking until th eedges turn golden and looked cooked.
Flip and continue cooking on the other side for about 30-60 sec.
Top with butter or your favorite sugar free topping. (Mama likes Lakanto's Maple Syrup)
Flavour Changes: (Moma uses Lorann flavours)
Banana: add 1/2 tsp of ground chia seed and 1 tsp of banana flavouring to the batter
Blueberry: add 1tsp of blueberry flavour and 1 tbsp of fresh or frozen blueberries to the batter
Chocolate chip: add 1 tbsp of stevia sweetened chocolate chips about 1/2 way through cooking
Stawberry and cream: Add 1/4 cup of finely chopped strawberries for the batter and whip up 1/2 cupp of heavy cream with 1/2 tsp of vanilla to dollop on top.
- Serving Size
- 1 Pancake
- per serving
- 5 grams
- 2.7 grams
- Net Carbs
- 2.3 grams
- 7.8 grams
- 5.8 grams
Disclaimer: As with all of Mama's Recipes, this is a Low Carb and Gluten Free recipe. However, feel free to adjust with substitutes where you like. Such as egg or dairy vegan substitutes, for example.