Low Carb Baked Pecan Pancake

Now you can whip up a pancake breakfast quickly and have extras for the week!

That is IF you have leftovers😊

You can easily double this recipe to make a 9×13 pan and freeze some also!

Low Carb Baked Pecan Pancake

3 large eggs

1 cup Low Carb Baking Mix

1/2 cup unsweetened almond milk

1/4 cup heavy whipping cream

3 Tbsp monkfruit/or any granulated sweetener

1/4 tsp powdered stevia

1 tsp ground cinnamon

2 tsp baking powder

2 pinches of salt

1 tsp vanilla extract

1 tsp maple extract

1/4 cup chopped pecans

Preheat oven to 350F.

In a medium bowl whisk eggs, almond milk and heavy cream.

Now add all ingredients except pecans.

Whisk until incorporated.

Whisk in chopped pecans.

Bake in a greased 8×8 pan for 30 minutes.

Cool 10 min in pan before cutting into 9 pieces.

Top with butter and some sugar free maple syrup.

Make my Mock Maple Syrup to top it with! My syrup recipe is only 1g carb per 1/4 cup!

2.5g carb per piece

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