Breakfast

Wheat-free Pancakes (from wheat belly book) is for Breakfast.

Wheat-free Pancakes (from wheat belly book) takes several minutes to prepare.

Wheat-free Pancakes (from wheat belly book) takes several minutes to cook.

Wheat-free Pancakes (from wheat belly book) makes 14 servings.

The ingredients for Wheat-free Pancakes (from wheat belly book) are:

Almond Flour - per 1/4 Cup, 12 serving (3 cups)
Whole Ground Flaxseed Meal, 2 Tbsp., .5 serving
salt, 0.5 tsp
Arm & Hammer Baking Soda, 0.5 tsp
Egg, fresh, whole, raw, 3 large
Silk Pure Coconut Milk (Original), .75 cup
Butter, unsalted, 2 tbsp

Here is how you make Wheat-free Pancakes (from wheat belly book):

In a medium bowl, combine the almond meal, flaxseed, salt, and baking soda.In a large bowl, whisk the eggs, then add the milk and oil or butter and whisk thoroughly.Gradually whisk the flour mixture into the egg mixture. Add more milk as necessary, one tablespoon at a time, to reach pancake-batter consistency.Lightly oil a skillet and heat over medium heat. Pour 1/4 cup batter onto the skillet. Cook for three minutes, or until bubbles form and edges are cooked. Flip and cook for three minutes or until underside is lightly browned. Repeat with remaining batter.Serve with desired toppings.Serving Size: makes 12 (1/4 cup batter)Number of Servings: 14Recipe submitted by SparkPeople user CHEERFUL-ALT-3.

The nutritional information for Wheat-free Pancakes (from wheat belly book) is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 173.7

• Total Fat: 15.1 g
• Cholesterol: 44.3 mg
• Sodium: 70.2 mg
• Total Carbs: 5.8 g
• Dietary Fiber: 2.7 g
• Protein: 6.7 g

The dietary needs meet for Wheat-free Pancakes (from wheat belly book) is Low Carb