Pancake - Oat Fiber Flaxseed
These are the easiest pancakes to make and at zero net carb, it is absolutely guilt-free! Thick, light, fluffy and tastes delicious with any spread or toppings. You can also go creative by adding spices like ground cinnamon, fruits or flavors like vanilla or chocolate. And if you are a savory person like me, enjoy them with bacon, sausage, eggs and cheese.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350 F or 180 C.
3. In a bowl, add all the dry ingredients and mix until well combined.
4. Add all the wet ingredients and whisk until well combined. The batter is quite thick.
5. Heat up a non-stick pan or skillet. Lightly grease it. Scoop the batter onto the pan and flatten slightly. I used an ice cream scoop, and it yielded 6 medium-sized pancakes. Cook over low heat for about 2 to 3 minutes each side or until cooked. Once the bottom is golden-brown and sides are dry and firm, then flip over. Do not flip more than once as the trapped air will escape. The trapped air is what makes the pancake light and fluffy.
6. As the batter is quite thick, it does not spread hence, the pancake is thick, light and fluffy. A runny batter will spread too much hence, the pancake will be flat and less fluffy.
7. Once done, dish up and enjoy with your favorite spread and toppings.
8. These pancakes can be refrigerated for up to a week and freeze for up to 3 months.
[Total servings = 6]
NUTRITION INFO PER SERVING
Total Carb = 3.7 g
Dietary Fiber = 3.5 g
Net Carb = 0.2 g
Calories = 152
Total Fat = 14.7 g
Protein = 4.2 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
