We love Costco around here. We shop there for almost everything (except Salmon, until they agree to not sell GMO salmon. But I digress…). Maybe not every week, but we are definitely regulars there. My mom always gets those Costco “magazines” that get sent out in the mail, and apparently, they have recipes in them (I don’t read them, but she loves them!).

She ripped out a page from one of them and handed it to me. There was a photo of some pretty delicious looking pancakes/hotcakes.

But seeing as how I’m still struggling with the low-carb transition (I can be really stubborn where food is concerned. Oy.), I thought I would alter the recipe to be low carb.

These delicious hotcakes are only 4 total carbs per hotcake, or 2 net carbs after my alterations. Not too bad, all things considered!

This isn’t something I’d eat every morning, but with our Saturday morning pancake tradition around here, these are definitely making into the meal rotation. Delicious, low carb and Mini Chef gobbled them up! Can’t argue with a happy kid!

I’m afraid there is no way to lower the fat on these because they are nut based. But if you really want to try them with less fat, you could try subbing half of the pecans for 1/2 a cup whole wheat pastry flour and see what happens.

These would freeze really well, just be sure you wrap them up air-tight. I wouldn’t leave them in the freezer for longer than 4 weeks.

YOU MIGHT ALSO ENJOY:

• Clean Eating Almond Fritters
• Clean Eating Gluten Free Coconut Pancakes
• Clean Eating Quinoa Pancakes

Clean Eating Pecan Hotcakes With Mixed Berries

 

Author: Tiffany McCauley | The Gracious Pantry.com

Yield: 10 hotcakes

Ingredients

• 8 oz. package raw pecan pieces
• 4 whole eggs
• 2 tsp. pure vanilla extract
• ½ tsp. ground cinnamon
• ½ tsp. baking soda
• ¼ tsp. pure liquid stevia (optional - I didn't use any)
• Frozen berries warmed in a pot or the microwave
• Grass-fed butter or oil for cooking

Instructions

1. In a blender or food processor, pulse the pecans until you have a fine-ish pecan meal.
2. Transfer the pecans to a large mixing bowl and whisk together with the eggs, vanilla, cinnamon, baking soda and stevia (if using)
3. Warm the butter or oil in the pan and ladle 2 tbsp. of batter (which will be somewhat on the thick side) into the hot pan and cook the hotcakes on each side until they are light and fluffy and cooked through. The hotcakes will fluff up while cooking.
4. Warm some frozen berries in a pot or in the microwave and ladle them over the hotcakes after plating them and serve.

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