Breakfast Bites the Editors of Publications International, Ltd.
Net Carbs 11g
Makes 8 servings
|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 ground cinnamon|
|1/4||to 1/3 cup water|
|24||fresh raspberries, for garnish (optional)|
- Mix cream, mascarpone, almond extract and brown sugar in a small bowl to make topping, reserve.
- 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.
- 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.
|Serving Size:||3 pancakes|
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||34 %|
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