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Almond Flax Pancakes and Bacon

Serving Size

4

Ingredients

  • 8 eggs
  • 1⁄2 cup flaxseed meal
  • 1⁄2 cup almond flour
  • 1⁄2 cup heavy whipping cream
  • 1⁄2 teaspoon ground cinnamon
  • 1 cup erythritol (or 1 tbsp stevia)
  • 1 teaspoon vanilla extract
  • 2 tbsp butter
  • 1 package of bacon (unless vegetarian)

Directions

  • In a mixing bowl, whisk together the eggs, flaxseed meal, almond flour, heavy whipping cream, cinnamon, erythritol, and vanilla extract until well combined and smooth.
  • Heat 1 tablespoon of butter in a nonstick skillet over medium heat. Pour 1/4 cup of pancake batter into the skillet for each pancake.
  • Cook for 2-3 minutes on one side, until bubbles form on the surface, then flip and cook for another 2-3 minutes or until golden brown. Repeat with the remaining batter, adding more butter as needed.
  • In a separate skillet, cook bacon over medium heat until crispy, flipping occasionally. Drain on paper towels to remove excess grease.
  • Plate 2 pancakes and 2 slices of bacon per serving. Optionally, top pancakes with additional butter or a drizzle of syrup (1 teaspoon = ~4g carbs).

Notes

No Bacon: Sub with sausage for enough protein Leftovers: For best results, make pancakes fresh daily—store batter in the refrigerator for up to 3 days, or make all the pancakes and freeze them. Gestational Diabetes Carb Count: 13 g of total carbs per 2 pancakes Protein content: ~ 21 g from 2 pancakes and 2 bacon slices More protein: Top the pancakes with 1-2 tablespoons of nut butter or a sprinkle of chopped almonds for an extra boost; add a small bowl of plain Greek yogurt (1/2 cup) topped with a sprinkle of cinnamon (also adds carbs); eat another slice of bacon for 3 g extra.

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