Swedish-Style Pecan Pancakes with Orange and Strawberries
The Virgin Diet Cookbook: www.bit.ly/VirginCookbook
To add an elegant touch to a weekend morning, try these Swedish-style pancakes. They’re thin and crepe-like, and traditionally served rolled up on a plate with jam alongside. I dropped the jam #SugarBomb
and swapped in a delicious strawberry-orange topping. Pecans add a little protein crunch and slow sugar absorption. But you’ll need more protein than that; I serve mine with a side of chicken breakfast sausage!
Makes 2 servings
1 cup strawberries, sliced
1 small orange, peeled, sectioned, and coarsely chopped
1/4 teaspoon stevia extract
1/3 cup Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1 1/2 scoops vanilla vegan protein powder
2 tablespoons arrowroot
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
1/2 teaspoon stevia extract
2 tablespoons pecans, finely chopped
3/4 cup unsweetened coconut milk (such as So Delicious)
1/2 teaspoon vanilla extract
2 teaspoons coconut oil
Combine the strawberries, orange, and stevia extract in a bowl; let stand for at least 15 minutes or refrigerate for up to 2 hours.
Sift the baking flour, protein powder, arrowroot, baking powder, baking soda, stevia extract, and salt through a wire strainer into a medium bowl; add the pecans and whisk to mix.
Combine the coconut milk and vanilla extract in a separate bowl. Pour the wet ingredients into the dry, and stir with a rubber spatula until just moistened.
Heat a large nonstick skillet over medium heat. Add 1 teaspoon of the coconut oil and swirl to coat. Cook 4 pancakes at a time; for each, spoon 2 slightly rounded tablespoons into the pan and spread into a thin 3-inch-diameter pancake. Cook until the tops of the pancakes have some bubbles and the bottoms are golden, about 3 minutes.
Turn and cook 3 minutes longer or until golden brown and cooked through. Repeat with the remaining oil and batter. Serve topped with the fruit mixture.
Nutrient Content per Serving
Calories: 297, Fat: 12 grams, Protein: 12 grams, Fiber: 8 grams, Saturated Fat: 3 grams, Carbs: 40 grams, Sodium: 356 mg