As I mentioned in my last blog post, I've recently been diagnosed with Gestational Diabetes. It can be a struggle to find foods that are both low carb and meet my pregnancy cravings. One of the hardest cravings for me to ignore are pancakes; they just taste so good right now! Fortunately, the awesome blog Detoxinista had the perfect solution: grain free Almond Butter Pancakes. I made them immediately, and while they didn't taste exactly like traditional pancakes, they were delicious in their own right. The next time I made them, I switched out the almond butter for peanut butter, and upped the cinnamon, and found them to be even tastier to me. They are a breeze to make, and low carb enough where I can even have a drizzle of real maple syrup on top. Yum!
Peanut Butter Pancakes
Recipe Adapted from Detoxinista
Makes 7 pancakes, serves about 3
INGREDIENTS
1/2 Cup Natural Peanut Butter (or Almond Butter)
1/2 Cup Unsweetened Applesauce
2 Large Eggs
1/2 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Vanilla Extract
1/8 tsp Salt
DIRECTIONS
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper (the parchment paper is a MUST--don't use alternatives).
2. Combine all the ingredients in a bowl and mix until smooth.
3. Scoop the batter using a 1/4 cup and pour onto the parchment paper; making 7 pancakes.
4. Bake at 350 degrees for 10-12 minutes, until fluffy and cooked through. Serve warm with maple syrup, honey, or jam. I think they taste great the next day, cold from the fridge with nothing on them.
NUTRITIONAL INFORMATION
Serving Size: 1 Pancake
Calories: 134
Fat: 10
Carbs: 6
Protein: 6
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