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Breakfast Bites


Breakfast Bites

Breakfast Bites

Net Carbs 11g

Yield

Makes 8 servings

Ingredients

2 tablespoons heavy cream
1/2 cup mascarpone cheese
1/4 teaspoon almond extract
2 tablespoons brown sugar
2/3 cup whole wheat pastry flour
1/3 cup buckwheat flour
1 teaspoon baking powder
1 teaspoon stevia
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 teaspoon vanilla
1/4 to 1/3 cup water
24 fresh raspberries, for garnish (optional)

Preparation

  1. Mix cream, mascarpone, almond extract and brown sugar in a small bowl to make topping, reserve.
  2. Mix pastry flour, buckwheat flour, baking powder, stevia, salt and cinnamon in a medium bowl. In a separate bowl, blend eggs, vanilla and 1/4 cup water until smooth. Whisk egg mixture into flour, adding additional water 1 teaspoon at a time as needed, to make a thick batter.
  3. Heat a griddle to 350°F or hot. Pour batter into small pancakes, about 2 tablespoons batter per pancake. Cook 2 to 3 minutes or until browned and puffy (about 1/4- to 1/2-inch thick). Flip and cook another 2 to 3 minutes. Top each pancake with a scant teaspoon of mascarpone cheese mixture. Garnish, if desired, with a fresh raspberry.

Nutritional Information

Serving Size: 3 pancakes
Sodium 38 mg
Protein 5 g
Fiber 2 g
Carbohydrate 13 g
Cholesterol 63 mg
Saturated Fat 2 g
Total Fat 4 g
Calories from Fat 34 %
Calories 107

Dietary Exchange

Fat 1/2
Starch 1

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