Low Carb Pancakes With Raspberries Recipe

Name: Low Carb Pancakes With Raspberries Recipe
Ingredients: ¼ Cup Almond Flour; ½ Cup Egg Whites; 1 TBSP Coconut Oil; 1 Cup Raspberries

Written By: Holly Blumenberg
January 11th, 2013
Updated: June 5th, 2015

Categories: Recipes Breakfast

22.2K Reads

Healthy pancakes? Yes, healthy pancakes! This recipe uses almond meal, eggs whites and coconut oil to make a satisfying pancake you'll want to make again.

Nutrition Facts

Amount Per Serving
Calories
415
Protein
15.5
g
Carbs
13
g
Fat
29.5
g

Notice: Eating the right diet for your goals may result in increased lean muscle and decreased bodyfat.

Ingredients

¼ Cup Almond Flour
½ Cup Egg Whites
1 TBSP Coconut Oil
1 Cup Raspberries

Cooking Instructions

Mix egg and almond flour, heat oil in skillet.

Pour half of batter into skillet and cook until brown around edges then flip over. Cook other side until brown. Cook remaining batter in the same manner and server with the raspberries.

Serving Suggestions

Makes one serving.

Holly Blumenberg

I am 59 but age is only a number. In 2012 I started my own gym. Classes are based on HIIT and CrossFit. I also teach “Biggest Loser Live Training.”

2 Comments

Post Comment

Stef

Posted on: Fri, 01/15/2016 - 17:13

This sounds WONDERFUL!! I was wondering why just egg white instead of the whole egg. Thanks for this.

MikeWines

Posted on: Mon, 01/18/2016 - 09:33

Stef,

Feel free to use either one depending upon your preferences. The yolk is the best part of the egg to eat from a nutritional perspective.