* Exported from MasterCook *
Gingerbread Pancakes With Lemon Cream Topping
Gingerbread Pancakes With Lemon Cream Topping
Recipe By :Ginny Larsen
Serving Size : 1
Categories : Bread, Breakfast or snack,
desserts
Amount Measure Ingredient -- Preparation Method
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2 tablespoons flax meal, Golden -- (5g. cho, 5g. fiber)
2 tablespoons Blanched Almond Meal -- (3g. cho., 2g. fiber)
1/4 teaspoon baking soda
1/4 teaspoon baking powder -- (trace cho.)
1/4 teaspoon ginger -- (trace cho.)
1/8 teaspoon allspice -- (trace cho.)
1/8 teaspoon nutmeg -- (trace cho.)
1/8 teaspoon ground cloves -- (trace cho.)
1/2 teaspoon cinnamon -- (1g. cho., 1g. fiber)
1 tablespoon coconut oil -- melted (0g. cho.)
1/4 teaspoon blackstrap molasses -- (1g. cho.)
1 large egg -- (1g. cho.)
2 tablespoons liquid -- (kefir, buttermilk, yogurt, cream, or water) (cho. count depends)
Lemon Cream Topping
2 ounces fat free cream cheese -- softened (4g. cho.)
1 tablespoon lemon juice -- (1g. cho. trace fiber)
2 tablespoons Truvia -- (25g. cho., 25g. fiber) Truvia is pure fiber
Mix all dry ingredients in a small bowl. In another small bowl mix liquid ingredients with a whisk and then blend into dry ingredients. Mix well
Preheat a nonstick pan over medium low heat. Add all the batter at once or split into 2 pancakes. Cook on medium low for about 2 to 3 min. on the first side, flip, and cook about 1 to 2 min. on the second side until done.
The pancake will look darker than normal.
Topping: Mix all ingredients into a small bowl and beat with electric mixer until very smooth. Pour over pancake.
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Per Serving: 420 Calories; 31g Fat (53.1% calories from fat); 19g Protein; *42g Carbohydrate; 33g Dietary Fiber; 187mg Cholesterol; 843mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
*NOTES : Truvia is what adds the carb count but it is all fiber, so should not need to be counted. The usable carbs in this are 9 altogether with the topping.
2 tablespoons Truvia -- (25g. cho., 25g. fiber) Truvia is pure fiber
Mix all dry ingredients in a small bowl. In another small bowl mix liquid ingredients with a whisk and then blend into dry ingredients. Mix well
Preheat a nonstick pan over medium low heat. Add all the batter at once or split into 2 pancakes. Cook on medium low for about 2 to 3 min. on the first side, flip, and cook about 1 to 2 min. on the second side until done.
The pancake will look darker than normal.
Topping: Mix all ingredients into a small bowl and beat with electric mixer until very smooth. Pour over pancake.
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Per Serving: 420 Calories; 31g Fat (53.1% calories from fat); 19g Protein; *42g Carbohydrate; 33g Dietary Fiber; 187mg Cholesterol; 843mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
*NOTES : Truvia is what adds the carb count but it is all fiber, so should not need to be counted. The usable carbs in this are 9 altogether with the topping.
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/
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