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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!

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Marci P. December 27, 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.

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Queen Roachie January 13, 2014

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.

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bigpincher June 02, 2012

I hope you don't mind but I made these into waffles, I get into so much mess making pancakes I thought I would give them a try and they made four very thick waffles. I made to the recipe and added a teaspoon of splenda to sweeten a bit. I served them with yogurt and home made strawberry compote flavoured with sweet Cicily a very nice breakfast. Thank you for posting made for touring the world the diabetic forum June 2011

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Tea Jenny June 03, 2011
Helen's High-Protein Low-Carb Pancakes