July 20 2022 by Jill Wallentin![Jill Wallentin]()
, photo by Lenka Selinger![Lenka Selinger]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Breakfast, Meal
, photo by Lenka Selinger
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Breakfast, Meal Scrambled pancakes with Greek yogurt, apple & cinnamon
Apple and cinnamon are stepping up the plate today to make our scrambled pancakes even more scrumptious! We love this easy, keto way of enjoying these pancakes that aren't quite pancakes, and we love even more that they're much quicker to make. They're high in protein, gluten-free, and higher-satiety, keeping you on point until lunchtime.
USMetric
servingservings
Ingredients
Scrambled pancakes
- 3 3 large egglarge eggs
- 1⁄3 cup 80 ml unsweetened almond milk
- 4 tbsp 4 tbsp almond flour
- 1 tsp 1 tsp ground psyllium husk powder
- 1 tsp 1 tsp baking powder
- ¼ tsp ¼ tsp salt
- 1 tbsp 1 tbsp butter, for frying
Topping
- 1⁄3 cup (2 oz.) 80 ml (60 g) Greek yogurt (0% fat)
- ½ (22⁄3 oz.) ½ (75 g) apple, shreddedapples, shredded
- ¼ tsp ¼ tsp ground cinnamon
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www.dietdoctor.com
Making low carb simple
Instructions
Scrambled pancakes
- Add the eggs, almond milk, almond flour, psyllium husk powder, baking powder, and salt to a bowl and whisk until smooth. Let the batter rest for a couple of minutes to set.
- Heat a large frying pan over medium-high heat. Add the butter when hot.
- Pour the batter into the pan. Using a rubber spatula, stir from the edges of the pan towards the middle, until the batter is scrambled and cooked.
- Transfer the scrambled pancakes to a plate and add a dollop of Greek yogurt and the shredded apple. Dust with cinnamon and enjoy!
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