Almond Flour Pancake Lunch

Almond Flour Pancake Lunch

We put the hotcakes in a bowl. On those went 1/2 cup of plain yogurt and then some blackberries to top it all off! We used almond flour instead of coconut flour and the cakes were dry and wanted to fall apart when flipped. They were good though.
 
Abt. 440 calories, 42g of Carbs which come primarily from the yogurt and blackberries.

Recipe below and additional info can be viewed here: http://www.foodiefiasco.com/2012/12/07/coconut-flour-pancakes-vegangluten-freegrain-freelow-carblow-caloriehigh-protein/

Ingredients
2 egg whites *Note(We used Egg beaters)
1/4 cup coconut flour *Note:(We used Almond Flour instead of coconut flour)
1/2 cup almond milk
1 teaspoon vanilla
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon cinnamon
stevia (I use 1-2 packets.)

Combine all ingredients and stir until thoroughly combined. (Be patient as this may take a few minutes.) Stir in remaining 1 teaspoon coconut flour. Heat a greased nonstick skillet over medium high heat for a minute or two. (You want the pan to be completely pre-heated so the first pancakes cooks correctly.) Pour desired amount of batter onto skillet (I used two tablespoons to make medium-sized pancakes), and cook until golden, a few minutes on each side. Transfer to a plate and repeat with remaining batter, re-greasing (or spraying with cooking spray) between each pancake. Top at will and devour!