Helen's High-Protein Low-Carb Pancakes
photo by Low Carb for Life
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
4 5-inch pancakes
- Serves:
- 2
ingredients
- 3 eggs
- 1⁄4 cup flax seed, ground
- 1⁄2 cup ricotta cheese
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
directions
- 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.).
- Spoon onto preheated, oiled griddle and cook as usual.
- Serve with butter and low-carb syrup, or sour cream and berries.
- 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.
- 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.
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Reviews
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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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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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RECIPE SUBMITTED BY
<p>I've been baking since I was six years old...but I rarely go beyond the basics. I love recipes that are easy, predictable, and delicious! When I'm tired or a bit down, baking relaxes me and cheers me up. Since I'm maintaining a substantial weight loss (or trying to, anyway!), I can't put too many temptations before myself, so I try to do it when there are people around to enjoy the results. I love baking people happy!</p>