YIELD Makes 8 servings
Net Carbs 11g
INGREDIENTS
2 tablespoons heavy cream 1/2 cup mascarpone cheese 1/4 teaspoon almond extract 2 tablespoons brown sugar 2/3 cup whole wheat pastry flour 1/3 cup buckwheat flour 1 teaspoon baking powder 1 teaspoon stevia 1/4 teaspoon salt 1 teaspoon ground cinnamon 2 eggs 1 teaspoon vanilla 1/4 to 1/3 cup water 24 fresh raspberries, for garnish (optional)PREPARATION:
- Mix cream, mascarpone, almond extract and brown sugar in a small bowl to make topping, reserve.
- Mix pastry flour, buckwheat flour, baking powder, stevia, salt and cinnamon in a medium bowl. In a separate bowl, blend eggs, vanilla and 1/4 cup water until smooth. Whisk egg mixture into flour, adding additional water 1 teaspoon at a time as needed, to make a thick batter.
- Heat a griddle to 350°F or hot. Pour batter into small pancakes, about 2 tablespoons batter per pancake. Cook 2 to 3 minutes or until browned and puffy (about 1/4- to 1/2-inch thick). Flip and cook another 2 to 3 minutes. Top each pancake with a scant teaspoon of mascarpone cheese mixture. Garnish, if desired, with a fresh raspberry.