Vegetarian

Wheat Belly Pancakes is for Breakfast.

Wheat Belly Pancakes takes 5 minutes to prepare.

Wheat Belly Pancakes takes 2 minutes to cook.

Wheat Belly Pancakes makes 6 servings.

The ingredients for Wheat Belly Pancakes are:

Egg, fresh, 3 large, separated
Buttermilk, lowfat, 2 fl oz
Stevia in the Raw, 1 serving as desired
*Almond flour, 1.5 cup
Baking Powder, .5 tsp
Baking Soda, .25 tsp
Salt, .25 tsp

Here is how you make Wheat Belly Pancakes:

In a large bowl, whisk together the egg yolks, buttermilk, and stevia (if using). Add the almond flour, baking powder, baking soda, and salt and mix until thoroughly combined. In a small bowl, whisk the egg whites until slightly stiff. Fold into the batter. Grease a skillet or griddle and heat over medium heat. For each pancake, scoop 2 heaping tablespoons of batter onto the skillet. Cook for 1 minute, or until bubbles form around the edges. Turn and cook for 1 minute, or until underside is lightly browned. Remove from heat to a serving platter. Repeat with remaining batter, regreasing the skillet if needed. Serving Size: Makes approx 6.Number of Servings: 6Recipe submitted by SparkPeople user JLK7TIGER.

The nutritional information for Wheat Belly Pancakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 199.3

• Total Fat: 16.6 g
• Cholesterol: 92.9 mg
• Sodium: 235.7 mg
• Total Carbs: 6.6 g
• Dietary Fiber: 3.0 g
• Protein: 9.4 g

The dietary needs meet for Wheat Belly Pancakes is Gluten Free