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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pancakes 43g Recipe makes 6 pancakes) The following items or measurements are not included below: almond flour 3 tablespoons vital wheat gluten 1 teaspoon Splenda sugar substitute |
||
| Calories 46 | ||
| Calories from Fat 31 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.5g | 5% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 109mg | 36% | |
| Sodium 70mg | 2% | |
| Potassium 39mg | 1% | |
| Total Carbohydrate 0.5g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.2g | ||
| Protein 3.3g | 6% | |
Truly Low Carb Pancakes
By: MNLisaB
Dec 3, 2006
Real pancakes, no pork rinds or soy flour- made with almond flour, baking powder,eggs, etc. I experimented with a combo of recipes and came up with a winner. I added pecan pieces to the batter, you could add bluberries or anything to make your favorite pancakes.
6 pancakes
Ingredients
- 1/2 cup almond flour
- 3 tablespoons vital wheat gluten
- 3 eggs, beaten
- 1/3 cup seltzer water
- 2 tablespoons cream or half-and-half
- 1 teaspoon Splenda sugar substitute
- 1/2 teaspoon baking powder
Directions
1
Preheat and grease pancake griddle, medium heat.2
In a medium bowl, mix together wheat gluten, almond flour, baking powder and splenda.3
Add the eggs, cream and seltzer and mix lightly until blended.4
Pour about 1/4 cup batter for each panacake onto prepared griddle, will make 6 pancakes.5
Flip over when golden brown on the underside and bubbles appear on the top.6
Cook for about another 2 minutes, or until golden brown on the underside.7
Serve with your favorite accompaniments- butter, sugar free pancake syrup, as usual.
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Browse similar recipes by category
- Course > Breakfast > Pancakes & Waffles
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Dietary > Diabetic
Featured Reviews for This Recipe
From: Chef #294435
On Jul 19, 2008
These were good. I have made both these and the "pork rind" ones. They both were enjoyable. I make these more like crepes. I make the other's in my "pro waring" waffle iron. We love crepes as there are so many uses for them. The second time I forgot the vital wheat gluten. Found out that it is "vitally" important. It is great to find so many good and different recipes for the "low carb" diet. I am diabetic and it makes all the difference in stabalizing and controlling my blood sugars. Thank you.
From: Chef #663903
On Jan 30, 2008
Followed the recipe exactly and the pancakes were wonderful. Recipes like this make my low-carb lifestyle bearable!
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