Low-Carb Pancakes - 3 Net Carbs Each!
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 22
Ingredients
2 Cups Low-Carb Baking Mix (Bob's Red Mill brand)1 tsp Baking powder2 Packets Stevia sweetener (or other low-carb sweetener of your choice)2 TBS Olive Oil4 Eggs, Separated1 Cup Heavy Whipping Cream1/2 Cup Unsweetened Almond milk1 tsp of Root Beer Extract1/4 tsp of Almond Extract
Directions
Mix dry ingredients first. Separate eggs. Blend egg yolks, oil, cream, almond milk & extracts of your choice. I used the almond & root beer extracts because that's all I had. Otherwise you can just use 2 tsp of Vanilla or if you like almond, 1 tsp of vanilla & 1 tsp of almond. Now - to the eggs whites, whip until fluffy white. Add the egg yolk/milk mixture into the dry ingredients until fully incorporated. Folk in the egg whites until combined with the batter but don't over mix or it'll fall flat. On a medium hot griddle, drop about 1/4 cup batter for each pancake (use more or less depending on what size you prefer). Once bubbles start to form - time to flip. W/the baking powder & egg whites - these rise nice & fluffy. You'll know they're done once the sides are no longer shiny.

This recipe is a doubled, tweaked, recipe of the one on the back of Bob's Red Mill Brand Low-Carb baking mix. These make approximately 20-24 small to medium pancakes depending on how big you want yours to be.

These are great to make, freeze & heat up for quick pick me up breakfasts or snacks.

Serving Size: 20-24

Number of Servings: 22

Recipe submitted by SparkPeople user VICKYMCCURDY.
Servings Per Recipe: 22
Nutritional Info Amount Per Serving
  • Calories: 101.8
  • Total Fat: 7.1 g
  • Cholesterol: 59.1 mg
  • Sodium: 85.4 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 1.8 g
  • Protein: 6.6 g

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