- Most Helpful
- Highest Rating
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!
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.
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.
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
Good melt down food. Saved my sanity today. Topped it with honey and felt like I'd indulged way more than I actually had. Awesome recipe!