Mini Low-Carb Pancakes

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 97.9
  • Total Fat: 4.2 g
  • Cholesterol: 25.1 mg
  • Sodium: 227.7 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 5.3 g

View full nutritional breakdown of Mini Low-Carb Pancakes calories by ingredient
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Introduction

9 servings, 95 calories per serving, 8 net carbs

Filling pancakes, always turn out perfect.
Made as mini pancakes for portion control, dipping, or kids.

Fruit can be added (in chunks) to sweeten without syrup. Sugar is very low and helps them brown.
White flour or wheat flour can be substituted for the soy flour, but it adds carbs.
Gluten free flour mixes work very well too.
I often make a triple batch and freeze them for quick breakfasts.
9 servings, 95 calories per serving, 8 net carbs

Filling pancakes, always turn out perfect.
Made as mini pancakes for portion control, dipping, or kids.

Fruit can be added (in chunks) to sweeten without syrup. Sugar is very low and helps them brown.
White flour or wheat flour can be substituted for the soy flour, but it adds carbs.
Gluten free flour mixes work very well too.
I often make a triple batch and freeze them for quick breakfasts.

Number of Servings: 9

Ingredients

    1/2 c soy flour
    1/2 c wheat flour
    1 tablespoon white sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup buttermilk
    3 tablespoons
    1 egg
    2 tablespoons veggie oil
    1 1/2 teaspoons vanilla

Directions

In a large bowl, combine flours, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat together buttermilk, milk, egg and oil.
Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat.
You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend.
Stir until it's just blended together. Do not over stir!
Pour or scoop the batter onto the griddle, using a heaping tablespoon of batter for each pancake.
Brown on both sides and serve hot.

makes 27 pancakes, 3 per serving, 9 servings, 95 calories per serving, 8 net carbs

Number of Servings: 9

Recipe submitted by SparkPeople user MISSYME2440.

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