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    Low-Carb Pancakes with Blackberry Syrup


    Source of Recipe


    Blaine's Low Carb Kitchen - Fit TV

    List of Ingredients




    Pancakes:
    1 cup soy flour
    1/4 cup wheat flour
    4 tsp baking powder
    2 tbsp. low carb sweetener
    1/4 teaspoon salt
    3 eggs
    1 1/2 cup half and half
    3 tablespoons canola oil
    1/2 teaspoon vanilla extract

    Syrup:
    1 cup blackberries
    1 - 2 tsp. butter
    1/4 cup low carb syrup

    12 sausage links

    Recipe



    Pancake Preparation:(approximately 2.5 net carbs per pancake)
    Beat oil, eggs, vanilla extract and half and half in a large bowl with a wire whip. Sift in dry ingredients and beat batter until smooth. Don't worry about over-mixing. Preheat large frying pan over medium-medium high heat. Spray pan liberally with canola cooking spray. Spoon a generous tablespoon of batter into pan making sure pancakes don't touch. Flip pancake when bubbles start to form on top. Cook about 2 minutes each side.

    Syrup Preparation:
    Heat blackberries and butter over low heat. Mash berries with back of spoon. Add low-carb syrup and warm. Serve over pancakes or low carb French toast.


 

 

 


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