Recipes

Top of the Morning Keto Spinach Pancakes Recipe

Atkins Top of the Morning Keto Spinach Pancakes
5.9g
Net Carbs
Prep Time: 10 Minutes
Style:Other
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
11.9g

Protein

16.4g

Fat

21.2g

Fiber

283.2cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 3/4 cup Frozen Chopped Spinach
  • 1 1/2 tbsp Xylitol
  • 4 large Egg (Whole)
  • 0 1/4 tsp Salt
  • 0 3/4 cup Almond Meal Flour
  • 2 Tbsp Organic High Fiber Coconut Flour
  • 0 1/2 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 0 1/4 tsp Nutmeg (Ground)
  • 1 tsp Vanilla Extract
  • 0 1/4 cup Coconut Milk Unsweetened
  • 1 cup Sugar Free Maple Flavored Syrup

DIRECTIONS

  1. Thaw the spinach with 1 tablespoon of water in the microwave for about 1 minute. Place in a blender with the granular sugar substitute (3 teaspoons sucralose may be substituted instead of 1 1/2 tablespoons of xylitol; add in the additional NC for the sucralose) and 2 eggs. Blend for 10 seconds to finely chop the spinach then add the remaining eggs. Blend to combine.
  2. Add the almond flour (meal works great too), coconut flour, baking powder, salt, nutmeg, vanilla and coconut milk or water. Blend to combine.
  3. Prepare a non-stick skillet with 1 teaspoon of oil over medium-high heat. Pour batter into a 2-inch circle and spread out to 4 inches. Cook on one side for about 2 minutes until set and bubbles form. Flip pancake over and cook for an additional 1-2 minutes. Place cooked pancake on a plate and repeat, making 8 pancakes, 2 pancakes per serving. Enjoy with 2 tablespoons sugar-free pancake syrup and a pat of butter (optional).
 

Cooking Tip

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