Best 3 Low Carb Maple Pecan Pancakes Recipes
Low carb maple pecan pancakes are a delicious and satisfying breakfast option that can fit into a low-carb lifestyle. Made with almond flour, coconut flour, and a touch of sweetener, these pancakes are packed with flavor and nutrients. Topped with sugar-free maple syrup and crunchy pecans, they're a perfect way to start your day or enjoy a special brunch.
Here are our top 3 tried and tested recipes!
MAPLE PECAN PANCAKES
Instead of using only wheat flour in these pancakes, I've combined whole-wheat flour and almond flour. The almond flour makes for a very moist and delicate pancake. Almond flour is high in vitamin E, calcium, magnesium and copper.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, main course
Time 35m
Yield 15 pancakes
Number Of Ingredients 13
Steps:
- Sift together the flours, baking powder, baking soda and salt
- In a medium bowl, whisk the eggs. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the cranberries. Do not overwork the batter
- Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. When bubbles break through the pancakes, carefully slide a spatula under them (they are delicate), flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 188 milligrams, Sugar 5 grams, TransFat 0 grams
MAPLE PANCAKE SYRUP (LOW-CARB)
Attention Atkins fans and diabetics! Tired of paying top-dollar for small bottles of low-carb, sugar-free, pancake syrups that don't really taste very good anyway? Here's a syrup my DH really likes! Thicken more if you like! Prefer an orange syrup? Feel free to substitute other extracts for the maple and vanilla extract!
Provided by BeachGirl
Categories Breakfast
Time 12m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- In small bowl, mix cornstarch and 1/4 cup of water.
- Stir to dissolve cornstarch and make a slurry.
- In saucepan over medium-high heat, add all remaining ingredients.
- Bring to boil.
- Stirring constantly with a whisk, add the cornstarch slurry and bring to a boil.
- Boil 30 seconds.
- Remove from heat.
- Cool.
- Bottle and refrigerate.
- NOTE: If you like your syrup thicker, increase cornstarch to 5-6 teaspoons.
- Remember that it thickens more as it cools, so don't over-thicken.
Nutrition Facts : Calories 7.9, Sodium 1.4, Carbohydrate 1.7, Sugar 0.5
LOW CARB MAPLE PECAN PANCAKES
Time 29m
Yield 4
Number Of Ingredients 14
Steps:
- 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 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or two. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream. For Whipped Cream: With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.
Tips:
- Use a good quality low-carb pancake mix. This will ensure that your pancakes are light and fluffy, and that they have a good flavor.
- Be sure to measure your ingredients correctly. This is especially important for the baking powder and the sweetener, as too much or too little of either can affect the texture of your pancakes.
- Let the batter rest for a few minutes before cooking. This will allow the ingredients to fully hydrate and will help to prevent your pancakes from being tough.
- Cook your pancakes over medium heat. This will help to prevent them from burning and will ensure that they cook evenly throughout.
- Serve your pancakes immediately with your favorite toppings. They are best enjoyed fresh and warm.
Conclusion:
Low-carb maple pecan pancakes are a delicious and satisfying breakfast option that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste preferences. Whether you like them plain or topped with your favorite fruits, nuts, or syrup, these pancakes are sure to be a hit.
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