Total Time
Prep 10 mins
Cook 20 mins

Posted in responce to a request. From "The Low-Carb Cookbook" by Fran McCullough.

Ingredients Nutrition


  1. Set the griddle or a large skillet over high heat.
  2. Put all the pancake ingredients, except for the butter for the griddle in a blender or food processor and blend well.
  3. When the griddle is hot enough so that a drop of water jumps, grease the surface with the butter.
  4. Drop the batter by spoonfuls, large or small onto the griddle.
  5. Turn the pancakes when the edges lose their shine and the bubbles begin to appear.
  6. Cook briefly on the other side and serve immediately.
  7. Butter and Vermont Sugar-Free syrup are great accompaniments.


Most Helpful

Excellent recipie. I made some changes: 1/2 cp regular flour, 2 pinches allspice rather than nutmeg, 1 1/2 packets stevia for sweetening, 1/8th teasp baking powder no egg withes. Came out great. Thanks, Harley

goldstein May 05, 2008

I whipped up a batch of these an for afternoon snack and they were very quick to prepare. I did make a couple of changes. I used 95% fat free ricotta, 1 whole egg and 3 whites and a generous sprinkle of nutmeg and cinnamon. I used oat bran as oat flour. All of the other ingredients, including butter I omitted. I cooked these using a spray of oil in a non stick pan. These cook really fast and are best eaten fresh I think. I had them with a drizzle of Yellowbox (lowest G.I) Honey.

dale! February 12, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a