Low Carb Maple Pecan Pancakes

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Heavy whipping cream

  Fluid

  ⅓ cup, fluid or 79g

• Water

  Plain, clean water

  4 tbsp or 59g

• Vanilla extract

  1 tsp or 4g

• Sucralose

  Sweeteners, tabletop, splenda packets

  28g

• Soy flour

  Full-fat, raw

  ½ cup, stirred or 42g

• Wheat bran

  Crude

  1 tbsp or 4g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ¼ tbsp or 3g

• Pecans

  Nuts

  ⅛ cup, chopped or 14g

Directions

1. Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.
2. Combine the eggs, heavy whipping cream, water, vanilla extract, Sucralose, soy flour, wheat bran, and baking powder in a blender.
3. Blend for 15 seconds, then stop and scrape down the sides with a spatula. Blend for another 15 seconds until the batter is smooth.
4. Pour approximately 1 tablespoon of batter per pancake onto the hot griddle.
5. Sprinkle each pancake with a few pecans.
6. Cook for 1-2 minutes per side, or until golden brown.
7. Serve the pancakes hot.

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