Lemon Raspberry Low Carb Pancakes
Weekends are my favorite time for breakfast. Why? Because I can actually spend the time to make a delicious AND beautiful meal. During the week, everything is so rushed. This morning I got up at 7:30am - BJ was still asleep. Mornings on the weekend are always peaceful, and I don't mind getting up early. I make coffee, I write, I clean, and I cook.
Now that it is spring, we're looking for more fresh and light recipes to invent - whereas in the fall / winter we prepare warm and comforting. I've been very into lemon anything the past few weeks - hence the discovery of my lemon cheese danishes from a previous recipe.
So, today I made Low Carb lemon raspberry pancakes. This is light, and fresh, and a nice change up to an old favorite.
3 Large eggs
6 Ounces whipped cream cheese
1 Tsp baking powder
3 Tbsp fresh squeezed lemon juice
1 Tsp lemon zest
3 Tbsp Erythritol or Truvia sweetener
1 Tsp Lemon extract
3 Tbsp coconut flour
1/2 cup fresh raspberries
In a large bowl, beat together eggs, cream cheese, lemon juice, and lemon extract. Add baking powder, Erythritol, and 1 Tbspn coconut flour. If the batter is still too thin, add 1 more Tbsp coconut flour. If still too thin, add the last 1 Tbsp of coconut flour. Fold in raspberries and lemon zest, but don't over mix and break them.
Spray griddle with coconut oil, and ladle 1/4 cup of the batter with 3-4 raspberries onto the griddle. I like to cover my pancakes while they cook on the first side. Once bubbles appear on the surface of the uncooked side, I gently flip to cook the other side until golden brown.
Serve with your favorite toppings. These are absolutely delicious - yet they taste as though you are eating something naughty. Low Carb, Sugar Free, Gluten Free, and all the great fresh tastes of spring. Bon Appetite!
Now that it is spring, we're looking for more fresh and light recipes to invent - whereas in the fall / winter we prepare warm and comforting. I've been very into lemon anything the past few weeks - hence the discovery of my lemon cheese danishes from a previous recipe.
So, today I made Low Carb lemon raspberry pancakes. This is light, and fresh, and a nice change up to an old favorite.
3 Large eggs
6 Ounces whipped cream cheese
1 Tsp baking powder
3 Tbsp fresh squeezed lemon juice
1 Tsp lemon zest
3 Tbsp Erythritol or Truvia sweetener
1 Tsp Lemon extract
3 Tbsp coconut flour
1/2 cup fresh raspberries
In a large bowl, beat together eggs, cream cheese, lemon juice, and lemon extract. Add baking powder, Erythritol, and 1 Tbspn coconut flour. If the batter is still too thin, add 1 more Tbsp coconut flour. If still too thin, add the last 1 Tbsp of coconut flour. Fold in raspberries and lemon zest, but don't over mix and break them.
Spray griddle with coconut oil, and ladle 1/4 cup of the batter with 3-4 raspberries onto the griddle. I like to cover my pancakes while they cook on the first side. Once bubbles appear on the surface of the uncooked side, I gently flip to cook the other side until golden brown.
Serve with your favorite toppings. These are absolutely delicious - yet they taste as though you are eating something naughty. Low Carb, Sugar Free, Gluten Free, and all the great fresh tastes of spring. Bon Appetite!
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