MAPLE PECAN PANCAKES
Source of Recipe
Aunt Saunny
Non-stick cooking spray or butter
2 eggs
1/3 cup heavy cream
1/4 cup water
1 teaspoon no sugar added maple extract
1/2 cup soy flour
2 tablespoons sugar substitute (recommended: Splenda)
1 tablespoon wheat (or oat) bran
1/4 teaspoon baking powder
1/8 cup chopped pecans (walnuts may be substituted)
Low Carb Fresh Whipped Cream, recipe follows
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 approximately 16 mini-cakes onto the hot griddle, and sprinkle
each
with a few pecans. Cook on each side for only a minute or 2. Serve hot
with melted butter or top with a dollop of Low Carb Whipped Cream.
Low Carb Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract
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.
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