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These Pecan Streusal Pancakes turned out super yummy! The pancakes were made with the Fox Hill Kitchens Bread Mix, but I used their tortilla batter, thinned just a little with som3 heavy cream to make it the consistency of pancake batter. They are good with maple syrup and melted butter, but the streusel and blueberry syrup and a garnish of whipped cream take them to the next level!
Here’s how to make them!
I first made the blueberry syrup. All you have to do is just place as many blueberries in a sauce pan and make as much syrup as you like. I usually make about 1 cup of blueberries and then just add about 3/4 to 1 cup of water. Bring to a boil and let cook for a couple of minutes until the blueberries soften. I have made this before and the blueberries were sweet enough on their own, but if not add to taste the low carb sweetener of choice. I usually just squeeze a few drops of liquid stevia or stevia glycerite. A tiny splash of vanilla is very good. Let cool.
The carb count depends on the amount of blueberries but one cup of blueberries has 7 carbs. Then water has zero and if you use stevia that’s zero carbs also. So 2 cups of syrup, approximately 7 carbs.
Next prepare the Pecan Struesel Topping
1 cup chopped pecans
1/2 cup brown sugar Swerve
1/4 cup almond flour
1 teaspoon cinnamon
⅛ teaspoon salt
6 tablespoons butter, melted
1. In a medium mixing bowl, add pecans, brown sugar, almond flour, cinnamon, and salt. Stir to combine ingredients.
2. Add melted butter and stir to combine ingredients.
3. Pour the mixture onto a parchment lined baking sheet
4. Top with aluminum foil
4. Bake for 15-20 minutes at 325 degrees, remove foil last 5 minutes
6. Set aside and let cool
Here’s the nutrition on tbe pecan streusel. Servings vary depending on how much you use.
Pecan Streusel Topping
1 Cup Chopped Pecans
Calories: 753
Total Carbs: 15 g
Dietary Fiber: 10 g
Sugars: 4 g
Protein: 10 g
Fat: 78 g (Saturated: 6 g)
1/2 Cup Brown Sugar Swerve
Calories: 0
Total Carbs: 8 g
Sugars: 0 g
1/4 Cup Almond Flour
Calories: 160
Total Carbs: 6 g
Dietary Fiber: 3 g
Protein: 6 g
Fat: 14 g (Saturated: 1 g)
1 Teaspoon Cinnamon
Calories: 6
Total Carbs: 2 g
Dietary Fiber: 1 g
1/8 Teaspoon Salt
Calories: 0
Total Carbs: 0 g
6 Tablespoons Butter (Melted)
Calories: 510
Total Carbs: 0 g
Fat: 58 g (Saturated: 36 g)
Total for the Recipe
Calories: 1429
Total Carbs: 31 g
Dietary Fiber: 14 g
Sugars: 4 g
Protein: 16 g
Fat: 150 g (Saturated: 43 g)
Another option to save time is just use this great Ratio Keto Granola sprinkled on top!
My quest to explore “bread” options with the amazing Fox Hill Kitchens Bread Mix has now extended to pancakes! I had been experimenting with their tortilla recipe where you use a batter made from the bread mix to make microwave tortillas. Click on my post here to read all about it!
Here’s the Fox Hill Kitchens Bread Mix I used for these pancakes and so many other things!
This link is for a discounted bread mix bundle of 4 packages and free shipping!
Instructions for the tortilla batter are in the link below and further below on this page. I used this batter to make the pancakes. I thinned the batter a small amount with a splash of heavy cream
First mix all the ingredients. Don’t you love those yeasty bubbles?
Next pour the batter in a skillet with melted butter. The pancakes are a bit delicate so make sure it’s ready to flip before attempting to do that.
Cook on the other side then set aside and make as many pancakes as you would like. The batter will keep in the fridge for a couple of days.
Assemble by stacking the pancakes while warm and put melted butter in between. Pour the blueberry syrup. You may sprinkle with additional fresh berries, garnish with whipped cream and sprinkle with the streusel. Enjoy!
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