Prep 5 mins
Cook 3 mins
Made specifically for low-carb diets, this batter is very versatile for making hamburger or hot dog "bun-pancakes". Use two pancakes for each hamburger bun. Use one rolled pancake for a hot dog bun.
- 1⁄2 cup Atkins baking mix
- 1⁄2 cup egg substitute or 1 whole egg
- 1 packet Splenda sugar substitute
- 1 -4 tablespoon water
- 1⁄4-1⁄2 teaspoon baking powder
- ***Note:I have not tried these as a stack of pancakes with syrup; however, we use them for a bread/bun substitute while on the Atkins diet.
- Recipe makes 4-5 pancakes; use 2 pancakes to make 1 hamburger bun.
- ***Mix all ingredients together to form a medium thin pancake batter, adding water to make desired consistency (from thin to medium thick).
- On medium-hot griddle or frying pan, pour batter to make round pancake the size of your hamburger, or spread batter to desired shape and size.
- (Make oblong shape for hot dogs, link sausage or bacon).
- Fry on one side until pancake is cooked enough on the first side to flip it over, about 1-2 minutes.
- Flip pancake and cook on second side about 1 minute.
- NOTE: Batter should be rather thin if you plan to use pancakes for wrapping a filling.
- It should be a little thicker for hamburger buns, but don't make pancakes too thick in relationship to the thickness of hamburger, or you'll have too much bread.
You know, this wasn't bad. I was curious how good this "atkins" thing could be and I was very pleasantly surprised. There is really only a very slight difference in taste and texture between this and the not-atkins pancakes. Very good.
I made this using Recipe #65129 as the baking mix. Turned out great and quick and easy. Yum... pancakes. A nice change from the normal Atkins foods of meat, dairy and veggies.