Prep 30 mins
Cook 0 mins
Slightly lowered carbs than regular pancakes, but taste the same. You really can't lower the carbs any more than this without affecting taste and texture. The nutrition information is calculated using regular milk. If you use Hood Carb Countdown milk, then the carb count for the whole recipe is reduced by 9 grams.
- 1⁄2 cup wheat flour
- 5 tablespoons soy flour
- 2 tablespoons wheat gluten
- 1 (1 ounce) packet Splenda sugar substitute
- 3 teaspoons baking powder
- 1 large egg
- 3⁄4 cup 1% low-fat milk, warmed to room temperature
- 3 tablespoons salted butter, melted
- Preheat your skillet.
- Combine dry ingredients in a bowl.
- Add in eggs and milk and mix before adding the melted butter.
- Check your skillet by putting a drop of water on it-it should instantly evaporate with a hissing sound.
- Fry 'em up!
- Note: My dad always taught me to flip pancakes when the little air bubbles that appear on the top of the pancake burst, and the hole they leave doesn't close right away. If that's your method I want to warn you right now it doesn't work with soy flour. The holes will be closing over long after the bottom of the pancake is black. You need to lift the edges of these with a spatula in order to know when to flip.