I've made these a couple times already and they are very tasty. I made one regular batch and one with the pumpkins. You almost don't need to use syrup. I was informed that someone added 1/2 tsp Baking Soda and these were quite a bit fluffier. I plan on trying this.
These did not effect my BG's at all.
For my first post I thought I'd post this pancake recipe I came
up with a few days ago. It was purely an experiment but what resulted was the
yummiest, fluffiest, most delicious low carb pancakes i've ever eaten! A friend
who doesn't low carb tried one and ended up eating three! She loved them!
Ingredients:
- 2 eggs
- 4 oz cream cheese softened, I used Philadelphia brand
- 1 scoop of Jay Robb vanilla whey protein powder
- 1/4 cup golden flax meal
- 3 drops liquid Splenda for zero carbs or any other low carb sweetener equivalent to 2 tbsp
- 1/4 cup half and half
Directions:
- Beat the softened cream cheese and the two eggs until well combined
- Add the half and half, protein powder, flax meal, and liquid Splenda. Mix thoroughly, you will have a nice thick batter
- Melt some butter in a skillet (or you could also use oil instead) and drop batter into pan. I used three tablespoons of batter per pancake.
- Cook for a few minutes on medium heat. They are very easy to flip they hold together very well.
- You might need to add more butter as you cook more pancakes.
YEILD:
8 Pancakes
CARBS:
1.04 NET/ Cake or 8.35 for entire recipe
For the
entire batch:
Net
carbs 8.35
Per
each pancake:
Net
carbs 1.04
Spooky pumpkin pancakes!-
Add to the original recipe above:
Add to the original recipe above:
Ingredients:
- 3 tbsp canned pureed pumpkin NOT pumpkin pie filling but 100% pumpkin
- I upped the sweetener from 2 tbsp to 1/4 cup. (I used liquid for zero carbs, 6 drops)
- 1/4 tsp pumpkin pie spice
Great
with a dollop of fresh whipped cream and a sprinkle of cinnamon!
Net
carbs for the entire batch: 10.35
Net
carbs per pancake 1.29
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