My boys were spoilt with these pancakes for breakfast. Not only are they low carb (minus the chocolate dressing) but also gluten-free and wheat free.
Ingredients
3/4 cup almond flour
½ cup smooth cottage cheese
1 tsp baking powder
4 eggs
1/2 tsp vanilla essence
1 tsp xylitol or sweetener of choice
Method:
Whisk all the wet ingredients together.
Add the dry and mix until a smooth batter is formed.
Heat a small frying pan with some butter.
Pour some batter into the pan (how much will depend on how big or thick you want it). Turn over once the centre begins to bubble and fry on the other side.
Serve warm
Prepared, tried and tested by: Caashifa Adams Young
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