I took my Taisan recipe from yesterday and cooked it up in a pan, topped it with some quick paleo strawberry syrup and a dollop of whipped coconut cream and had a beautiful breakfast that was low in carbs and calorie but high in flavor. The perfect side for this would be a big stack of bacon!
This recipe makes 4 servings - 140 Cal, 7g Protein, 5g Carbs, 5g Fat - I made these pancakes roughly 3in in diameter and got 4 pancakes per serving
Taisan dough (see previous recipe)
2 Cups Water
1/2-1 Cup Stevia, Coconut Sugar, or sweetener of choice
Optional Toppings :
Whipped topping of choice
In a blender pulse all syrup ingredients until combined. Heat in a sauce pan until slightly reduced.
Heat a greased or nonstick pan over medium low heat
Spoon in Taisan dough and lightly flatten and form with the back of your spoon, this dough doesn't spread much so you can place pancakes about 1/2 inch apart
Flip pancakes when lightly golden brown on the bottom
Serve up once both sides cook.
Garnish as desired and enjoy!