Low Carb Pancakes

This is a very yummy recipe I eat fairly often, so I am posting it here as a low-carb alternative to the pancake breakfast!

Ingredients (for 6 1/3cup sized pancakes):
1/2 cup almond flour
1 ounce coconut (1 protein scoop)
3/4tsp baking powder (or 1/4 tsp baking soda)
1/4C greek yogurt (strained yogurt)
1 serving of stevia powder or other low-carb sweetener
2 eggs
optional: bacon

Instructions: fry bacon in a pan (skip this if you don't have any). Remove bacon and pour most of the bacon fat into a small bowl.

While bacon is frying (or pan is heating):
Crack and separate the eggs. Beat the whites in a small bowl until they have peaks. Put the other ingredients in a large bowl, and then add the egg whites to that. Put the beater on low speed, and mix all the ingredients together. It should be about the consistency of normal pancake batter.

When pan is ready, pour 1/3 cup of the batter into pan for each pancake (12" pan will take about 3 of these). Cook at medium temp for about 2 minutes per side. Don't burn them! Remove, put on your plate, put some more oil in, and cook the rest of the batter. Eat with some bacon, and enjoy the low carb goodness. These are filling and satisfying and great for someone who works out hard and gets really hungry!

If you still have a head full of Nancy Clark-inspired nutritional insanity, then I recommend that you read the book Good Calories Bad Calories, ignore the mainstream nutritional advice in running magazines (like this month's Runners World, where they have a 'healthy cupcake' recipe with 1 1/2 cups of sugar and 2 1/2 cups of white flour), and eat real food like you find in the recipe above. The real heart attack foods are not saturated fats and proteins – they are the over-processed, nutrient deprived foods of civilization, like white flour and sugar!