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Low Carb High Protein Lemon Pancakes With Berry Banana Sauce

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“Just threw this together from the ingredients I had on hand. I think the ones fried in coconut oil tasted even better than the butter ones. Hope you like them, they really made my morning :-)”
READY IN:
15mins
SERVES:
6
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

  • Pancakes
  • 12 cup flax seed meal
  • 12 cup almond meal
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter
  • 2 eggs
  • 1 tablespoon sugar-free syrup (I used pineapple flavour)
  • 1 (1 g) packet True Lemon crystals
  • 3 tablespoons cottage cheese
  • oil (both are good, ev coconut oil was better) or butter (both are good, ev coconut oil was better)
  • Sauce
  • 1 tablespoon butter
  • 1 cup berries, of your choice
  • 2 tablespoons sugar-free banana syrup
  • 1 teaspoon vanilla

Directions

  1. Mix all the pancake ingredients together.
  2. Heat frying pan over medium heat, add a little butter or oil.
  3. Once oil is hot add batter to make little pancakes. I made 2 in one frying pan.
  4. Give it 2 minutes or so then check them and gently flip them over and cook for another few minutes.
  5. While these are frying you can put together your sauce.
  6. In a small saucepan add all the sauce ingredients, cover, bring to a boil then reduce to low heat and let simmer while you cook the pancakes.
  7. If it gets too thick just add a little water, if it gets too thin just take the cover off and let it reduce to desired consistency.
  8. Pour sauce over the finished pancakes and enjoy!

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