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Gingerbread Pancakes With Lemon Cream Topping

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  • LowCarbRecipeBox@aol.com
    * Exported from MasterCook * Gingerbread Pancakes With Lemon Cream Topping
    Message 1 of 1 , Oct 27, 2010
      * Exported from MasterCook *

                    Gingerbread Pancakes With Lemon Cream Topping

      Recipe By     :Ginny Larsen
      Serving Size  : 1    
      Categories    : Bread, Breakfast or snack,

        Amount  Measure       Ingredient -- Preparation Method
      --------  ------------  --------------------------------
        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.

                                          - - - - - - - - - - - - - - - - - - -

      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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