I created a pancake recipe that is gluten free, paleo, and low carb. These are some yummy pancakes that are guilt free. The low carb pancakes really helps my body and keep my blood sugars at a lower rate compared to normal pancakes. I created these bunny shaped pancakes for an Easter inspired dish (and for the fact that I own a bunny too)! But these are great for a fun morning breakfast! Pair it with some sugar free syrup or no syrup at all and indulge in this yummy, yummy breakfast.
Further Food Nutritionist Commentary:
By Amy Shapiro, MS, RD, CDN
4-Ingredient Paleo Bunny Pancakes
1/2 cup almond flour
2 teaspoon cinnamon
Optinal Bunny Accessories Ingredients:
unsweetened shredded coconut
blueberries (cut into halves)
1. Combine all pancake ingredients in a bowl or blender until smooth consistency.
2. Pour batter on to hot pan and flip over for a golden pancake. For one plate make one large pancake, one medium pancake, 2 small pancakes, and 2 small triangle looking pancakes *
3. When done, place pancakes in the shape of a bunny.
4. Add the shredded coconut at the bottom of the bunny for a fluffy cotton tail.
5. Place the sliced strawberries on the side as hearts. And place the 6 halved blueberries on each foot of the bunny. Finally, place 2 slices of bananas on each of the bunny’s foot.
6. Admire this cute creation of yours and devour!
*Tip: For creating the bunny’s ears, instead of pouring the batter on to the pan into a round dollop like you normally would for round pancakes, pour the batter in a line shape so that the pancakes are more stretched to look like an ear shape.
Per Serving: Calories: 282; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 186mg; Sodium: 71mg; Potassium: 557mg; Carbohydrate: 24g; Fiber: 4g; Sugar: 17g; Protein: 12g
Nutrition Bonus: Vit C: 18%; Vit A: 7%; Iron: 14%
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