Eggplant Pancakes

Serves	4
Prep time	30 minutes
Cook time	30 minutes
Total time	1 hour
Allergy	Egg, Tree Nuts
Dietary	Diabetic, Gluten Free
Meal type	Breakfast, Lunch, Main Dish, Side Dish
Misc	Freezable
By author	Rita Higginbotham

This easy recipe is low carb, gluten free version of a long-time family favorite is a delicious was to enjoy eggplant.

Ingredients

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

Note

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):

Calories: 328

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

Directions

Step 1	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).
Step 2	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.
Step 3	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.
Step 4	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.
Step 5	Cook about 2 minutes per side or until golden brown. Drain on paper towels and serve warm.