Low Carb Maple Pecan Pancakes

Ingredients

• Pam cooking spray

  Oil, original

  ½ spray , about 1/3 second or 0.1g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Heavy whipping cream

  Fluid

  ³⁄₁₆ cup, fluid or 40g

• Water

  Plain, clean water

  ⅛ cup or 30g

• Vanilla extract

  ½ tsp or 2g

• Sucralose

  Sweeteners, tabletop, splenda packets

  12 ½ packet or 13g

• Soy flour

  Full-fat, roasted, crude protein basis (n x 6.25)

  ¼ cup, stirred or 21g

• Wheat bran

  Crude

  ½ tbsp or 2g

• Baking powder

  Leavening agents, low-sodium

  ⅛ tsp or 0.6g

• Pecans

  Nuts

  ¹⁄₁₆ cup, chopped or 7g

Directions

1. Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.
2. Mix all ingredients, except pecans, in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.
3. Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot, as desired. Enjoy!

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