Now them was some mighty fine pancakes! Actually, I only ate the other two that weren't as pretty. These are in the freezer, ready to pull out anytime I want to have two DELICIOUS pancakes in less than a minute.
INGREDIENTS:
1. Eggs – 3 medium, cage free (Eggland’s Best have ZERO carbs!)
2. Cream Cheese – 4 oz., full-fat, softened
3. Almond Milk - 1/4 cup, Almond Breeze Unsweetened Original
4. Almond Flour - 1/4 cup (Blue Diamond has least Net Carbs)
5. Coconut Flour - 1/4 cup (Arrowhead Mills has least Net Carbs)
6. Pecans – 3/4 cup, coarsely chopped or broken
7. Coconut Oil – 2 tsp. (or butter)
INSTRUCTIONS:
In or medium bowl, soften 4oz. Original (Full-fat) Cream Cheese for 20 seconds. Beat thoroughly with electric mixer until lumps are gone. Add Eggs, Almond Milk and Vanilla. Beat with electric mixer until thoroughly blended.
With electric mixer on lowest speed, add in Almond Flour and Coconut Flour, until JUST blended. (DO NOT OVERBEAT)
Stir in Pecan halves until scattered throughout batter. (I like my pecans whole, but you can break them or chop them to desired size - and they will be easier to distribute evenly in batter.)
When batter is made, heat electric griddle to 350 degrees (the maximum recommended for Coconut Oil.) JUST before ready to cook, brush Coconut Oil evenly over griddle.
To scoop batter, I use about 1-1/2 Pampered Chef Large Cookie Scoop and I get six, thick 4" pancakes. If you use a pancake/egg ring, it will keep the pancake from spreading out and becoming too thin. If you don't have one, your pancakes will be thin, and you can get about 16. NO larger than 3", or they will break when you turn them.
Drop scoops of batter into pancake molds on griddle, with enough room between to be able to turn them. When you see the bubbles in the top, jiggle the mold to see if the contents stay in tact. Otherwise, just carefully lift up an edge to see if it is browned. Remove ring molds and lift the edge to see if they are browned to your liking. Carefully turn pancakes over and brown on other side.
Remove them to a plate, top with butter, and let them cool completely. To store, place parchment paper under, over and between pancakes, and store them 4-at-a-time in quart-sized ZipLock bags in freezer until ready to eat.
To reheat, place desired number of pancakes on plate and microwave 30 seconds. If not warmed, rotate them and flip them over, and microwave another 30 seconds until hot. Top with butter and Walden's Calorie free (no carb) Pancake Syrup.
