Gluten-Free High Protein Carb-Lite Pancakes

Yield: 3 pancakes (5-inch diameter) | Prep note: Allow 5 minutes in the bowl before cooking

Start your morning right with a breakfast that fuels your day without the carb crash. Crafted with Petley Grain Low-Carb All-Purpose Flour, these gluten-free pancakes pack an impressive protein punch while keeping net carbs remarkably low.

Ingredients 

 1/2 cup Petley Grain GF Low-Carb All-Purpose Flour

 1/4 tsp. baking powder

 1/4 tsp. salt

 1 tsp. sugar or substitute

 3 large eggs

Step-by-Step Instructions

1. Combine Dry Ingredients: In a mixing bowl, whisk together the Petley Grain Low-Carb All-Purpose Flour, baking powder, salt, and sugar (or substitute).

2. Add Eggs: Crack the 3 eggs directly into the dry mixture and whisk until smooth and well incorporated.

3. Rest the Batter: Allow the batter to rest for 5 minutes in the bowl before cooking. This gives the flour time to hydrate for the best possible texture.

4. Cook: Heat a lightly greased skillet or griddle over medium heat. Pour the batter to form three 5-inch pancakes.

5. Flip & Serve: Cook until bubbles form on the edges and the bottom is golden brown, then flip and cook until golden on the other side. Serve hot!

Nutrition Facts

Estimated for the entire recipe (Yield: 3 pancakes):

 Total Mix Weight: 214g

 Total Carbohydrates: 26g (Includes 20g from flour, 2g from eggs, 4g from sugar)

 Dietary Fiber: 6g (from flour)

 Net Carbs: 20g (9% of total mix)

 Protein: 28g (13% of total mix)