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    You are in: Home / Recipes / Helen's High-Protein Low-Carb Pancakes Recipe
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    Helen's High-Protein Low-Carb Pancakes

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    TapestryThreads's Note:

    My mom invented this recipe a few years ago for our low carb lifestyle. It makes a nice break from eggs. We have often served these pancakes to guests not on a diet and they enjoy them too. It's a great way to get your omega-3's from flax. The recipe is very flexible, and you don't even need to measure the ingredients--just eyeball the proportions, or vary it to suit yourself after you've gotten the idea. I have used sour cream or cottage cheese instead of ricotta, and it works just as well (plain yogurt would be good, too). Cottage cheese makes a very tender, flavorful pancake, but omit the salt because cottage cheese is quite salty compared to the others.

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    Serves: 2


    5-inch ...

    Units: US | Metric


    1. 1
      Mix all ingredients together and stir well. (Optional: You may also add one packet of artificial sweetener if you are accustomed to recipes that call for sugar.).
    2. 2
      Spoon onto preheated, oiled griddle and cook as usual.
    3. 3
      Serve with butter and low-carb syrup, or sour cream and berries.
    4. 4
      Note: If you want the batter a little thinner, stir in water, 1 tablespoon at a time. Batter will thicken as it sits, so if you refrigerate it till the next day, you will probably need to thin it. If the batter is too thin, stir in a little more flax.
    5. 5
      Also note: Flax seed should always be fresh ground (keep a dedicated coffee grinder for this purpose) or stored in the freezer. You may use either regular (brown) flax, or golden flax, which produces a lighter texture and color. You can often get it in bulk bins at your health food store for a great price.

    Browse Our Top Pancakes and Waffles Recipes

    Ratings & Reviews:

    • on December 27, 2014


      Finally a low carb pancake that is light, fluffy and tastes great. I had to make two more batches because my husband and I couldn't get enough of them!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2014


      OMG, thank you so much... Watching carbs so I haven't had a pancake in 2 months because of the starch. While this was a bit different in texture, it still satisfied that craving for round, slightly crisp breakfasty goodness. I used sour cream, as that's what I had in the fridge, light flax meal, and I did add a packet of splenda to this batter. I let it sit for a bit without stirring, as I wanted it to thicken but not turn into glue like a lot of flax batters do if you over mix. Served with agave that I flavored with maple extract. I got 4 huge pancakes and one smallish one out of this, so I think it's just about perfect for 2 people. Will get the ricotta next time to see how it compares. Thanks again! :-) UPDATE 1/2014: Used Ricotta and rather than sweetener added one scoop cookies and cream protein powder. Added 4 carbs to the whole batch, but got 6 big pancakes this way and also added 25 grams protein to the batch.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2012


      Wow, these were great! Very quick and simple recipe to follow. I topped mine with plain greek yogurt and sugar free maple syrup. I didn't have any fresh fruit on hand. Thank you.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Helen's High-Protein Low-Carb Pancakes

    Serving Size: 1 (161 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 327.5
    Calories from Fat 215
    Total Fat 23.9 g
    Saturated Fat 8.2 g
    Cholesterol 310.3 mg
    Sodium 927.3 mg
    Total Carbohydrate 9.0 g
    Dietary Fiber 5.7 g
    Sugars 0.7 g
    Protein 20.1 g

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