Low-Carb Pancakes - 3 Net Carbs Each!

2 Cups Low-Carb Baking Mix (Bob's Red Mill brand)
1 tsp Baking powder
2 Packets Stevia sweetener (or other low-carb sweetener of your choice)
2 TBS Olive Oil
4 Eggs, Separated
1 Cup Heavy Whipping Cream
1/2 Cup Unsweetened Almond milk
1 tsp of Root Beer Extract
1/4 tsp of Almond Extract

These are a bit more dense (though, not by too much) than regular pancakes so they do take a bit longer to cook than regular pancakes do. You could take them off the griddle once they're brown and look close to being done-so they don't burn-and then put in a 180 degree oven to keep warm and finish cooking.

Be careful about putting them in a covered dish while waiting for the others to cook-the heat causes condensation and can make them soggy.

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.