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I've missed pancakes since I've been told to watch my carbs. When I saw this recipe in Woman's Day magazine, I knew I had to try it. I did substitute peanut butter for the more expensive almond butter. I also added flaxseed meal to add fiber and to make me feel fuller longer. This recipe came out so good. I hope you enjoy it as much as I did.
Total Time: 10 minutes
Yield: 9 pancakes (3 pancakes per serving)
Source: March 2016 Woman's Day magazine
Nutrition facts (without flaxseed). Per 3 pancakes: 219 calories, 15g fat (2.5g saturated fat), 124 mg cholesterol, 96 mg sodium, 9 g protein, 15g carbs, 3 g fiber.
The flax adds per 3 pancakes: 20 calories, 1.16g fat (0 saturated fat), 0 cholesterol, 1.6 mg sodium, 1.6 g carbs, 0 g sugar, 1g protein.