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!
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
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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