Low Carb Pancake Recipe
Try this Low Carb Pancake Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 4 eggs
- 1 egg
- dash of salt
- 1/2 tsp. baking powder
- 2 tsp baking powder
- 1/8 tsp. salt
- for one serving of 3 pancakes:
- 1/4 c. ricotta-full or low fat
- 2 tbls. flax seed meal-i like finely milled golden f
- sweetener to taste -i use 2-3 dashes of nunaturals
- optional: 1 t. cinnamon or a pinch of nutmeg
- 1/2 t. vanilla extract for a family size batch of 12 p use the following measures:
- 1 cup ricotta (full or low fat)
- 1/2 c. flax seed meal
- sweetener to taste (8-12 dashes of stevia extract)
- 1 1/2 t. vanilla
- optional: 1 tbls. cinnamon or 1/2 tsp. nutmeg
- Carbohydrate 31.2946666507937 g
- Cholesterol 26.1333333200782 mg
- Fat 5.74933333041721 g
- Fiber 0 g
- Protein 21.6253333223647 g
- Saturated Fat 3.58026666485072 g
- Serving Size 1 1 -4 (654g)
- Sodium 986.374499652054 mg
- Sugar 31.2946666507937 g
- Trans Fat 0.29399999985088 g
- Calories 261 calories
Add ingredients to bowl in order listed.Blend with a fork until well mixed.Warm skillet or griddle over medium to medium low heat.Melt butter if you like crispy edges.Spread a single serving recipe into 3 equal pancakes, about 4-5 inches in diameter.Cook slowly until they are firm enough to flip.Turn and cook on opposite side.Serve immediately, with your choice of toppings. Our favorites are sugar free berry syrup, whipped cream, or Greek Yogurt with maple flavoring.
