Best 2 Low Carb Maple Pecan Pancakes Recipes
Craving a sweet and nutty breakfast treat? Look no further than these Low-Carb Maple Pecan Pancakes. Made with almond flour, coconut flour, and a hint of maple flavor, these pancakes are not only delicious but also a healthier alternative to traditional pancakes. Topped with crunchy pecans and a drizzle of maple syrup, these pancakes are a perfect way to start your day.
This article features three variations of the Low-Carb Maple Pecan Pancakes recipe:
1. **Classic Low-Carb Maple Pecan Pancakes:** This classic recipe is made with simple ingredients like almond flour, coconut flour, eggs, and baking powder. The pancakes are fluffy, flavorful, and perfect for a quick and easy breakfast.
2. **Keto Low-Carb Maple Pecan Pancakes:** This keto-friendly version of the pancakes is made with almond flour, coconut flour, and a blend of erythritol and stevia for a sugar-free treat. These pancakes are perfect for those following a ketogenic diet or anyone looking to reduce their sugar intake.
3. **Vegan Low-Carb Maple Pecan Pancakes:** This vegan version of the pancakes is made with almond flour, coconut flour, flax eggs, and a blend of maple extract and stevia for a delicious and plant-based option. These pancakes are perfect for those with egg or dairy allergies or anyone looking for a vegan breakfast treat.
With three variations to choose from, there's a Low-Carb Maple Pecan Pancake recipe for everyone. Whether you prefer classic, keto, or vegan, these pancakes are sure to satisfy your sweet and nutty cravings. So grab your ingredients and let's get cooking!
MAPLE PECAN PANCAKES
Instead of using only wheat flour in these pancakes, I've combined whole-wheat flour and almond flour. The almond flour makes for a very moist and delicate pancake. Almond flour is high in vitamin E, calcium, magnesium and copper.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, main course
Time 35m
Yield 15 pancakes
Number Of Ingredients 13
Steps:
- Sift together the flours, baking powder, baking soda and salt
- In a medium bowl, whisk the eggs. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the cranberries. Do not overwork the batter
- Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. When bubbles break through the pancakes, carefully slide a spatula under them (they are delicate), flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 188 milligrams, Sugar 5 grams, TransFat 0 grams
MAPLE PECAN BUTTERMILK PANCAKES
ABSOLUTELY DELICIOUS!! The flavor of maple syrup and pecans can not be beat!! These fluffy, flavorful pancakes will please your family or guests! Quick and easy preparation!
Provided by Seasoned Cook
Categories Breakfast
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Use two medium size bowls for mixing dry and wet ingredients separately.
- In one bowl mix flour, baking powder, baking soda, salt, brown sugar and chopped pecans. In other bowl mix beaten egg, buttermilk, melted butter and maple syrup.
- Combine wet ingredients with dry ingredients just until moist, leaving any lumps.
- Heat griddle or frying pan to a low-medium heat. Add small amount of vegetable oil and pour 1/4 cup of batter (approximately 3 or 4 tablespoons) for each pancake.
- Cook first side of pancakes until bubbles appear on top (about 2 minutes) and carefully turn with a spatula and allow second side to cook 2 minutes. Remove to a platter and continue until all batter is used.
- Sprinkle with additional 1/4 cup of pecans and top with maple syrup.
- Enjoy!
Tips:
- Use a blender to make the batter. This will help to create a smooth and fluffy batter.
- Don't overmix the batter. Overmixing can make the pancakes tough.
- Cook the pancakes over medium heat. This will help to prevent them from burning.
- Serve the pancakes with your favorite toppings. Some popular toppings include maple syrup, butter, fruit, and whipped cream.
- These pancakes can be made ahead of time and reheated in the microwave or oven.
Conclusion:
These low-carb maple pecan pancakes are a delicious and healthy way to start your day. They are easy to make and can be customized to your liking. Whether you like them fluffy or crispy, these pancakes are sure to please everyone at the table. So next time you're looking for a low-carb breakfast option, give these pancakes a try!
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