This easy recipe is low carb, gluten free version of a long-time family favorite is a delicious was to enjoy eggplant.
- 1 Large Eggplant
- 2 tablespoons Salt
- 2 Large Eggs
- 1 teaspoon Baking Powder
- 3 Packets of Splenda or sweetener of choice
- 3/4 cups Almond Flour
This low carb, gluten free version of a long-time family favorite is a delicious was to enjoy eggplant. These slightly sweet pancakes are wonderful on their own, served with a side of bacon or sausage for breakfast, or with a little sour cream and avocado for dinner. Dress them up a little more by topping with a few grilled shrimp and a side salad. This recipe is easily doubled and the pancakes freeze well.
Per serving (2 3-4 inch pancakes):
Fat: 27.5 g
Sat. Fat: 4.6 g
Protein: 12.6 g
Carbs: 13.8 g
Fiber: 5.5 g
Net carbs: 8.3 g
Sugar: 2.8 g
Peel and thinly slice eggplant. Place in a pot of salted water. The eggplant will float until it starts cooking down. Bring to a boil , then lower to a slow boil and cook until tender (about 20 minutes).
Drain eggplant and lightly mash in the strainer to remove excess water. You should end up with about 1 1/2 cups of eggplant. Allow to mostly cool and place in a mixing bowl.
||Add eggs, almond flour, sweetener and baking powder and mix thoroughly. This should be a fairly loose consistency, but not quite as thin as pancake batter. Allow to sit for 5 minutes. |
Heat your choice of oil in a frying pan to medium heat. (We use ghee, coconut oil, butter or some combination of those.) Scoop a 1/4 cup into the pan and spread the batter out to about 3-4 inches in diameter.
||Cook about 2 minutes per side or until golden brown. Drain on paper towels and serve warm. |