Vegetable oil spray
2 large eggs
1/4 cup water
1 tablespoon vanilla extract
1/2 cup almond flour
1/4 cup milled flax seed
1/4 cup bulk sugar substitute (recommended: Splenda)
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon bulk sugar substitute
Butter (may use light, trans-fat free buttery spread)
Fresh blueberries or strawberries, for garnish
1. Grease a griddle or large skillet with vegetable oil spray and heat over medium-high heat.
2. Mix all the batter ingredients in a bowl with a wooden spoon until well blended.
3. Pour approximately 16 mini-cakes onto the hot griddle, and cook on the first side for 3 to 4 minutes until almost done, and then flip and cook for just another minute or so to finish. You may need to do this in 2 to 3 batches (as we use a very large electric griddle).
4. Combine the cinnamon and sugar substitute and sprinkle over the hot cakes before serving. If desired, top with a pat of melted butter or fat-free margarine and garnish with fresh berries.
For a real treat, top with no sugar added whipped cream. While we often whip our own, most grocery stores now carry real “no sugar added” whipped heavy cream in a can (Land-O-Lakes brand).
Calories: 160 | Fat: 11g | Protein: 7g | Fiber: 4g | Net Carbs: 4g
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