Make Low Carb Pancakes

The delight of a pancake can be yours without high carbohydrates or sugar content. The idea of your low-carb pancake is to replace the flour and sugar with other (healthy) ingredients. Of course, you will want it to taste agreeably like a pancake, at a reasonable cost, to be a sensible addition to your low-carb diet.

Makes 2 large pancakes, or 6 small pancakes.

Ingredients

  • 2 egg whites or 2 whole eggs (or egg substitute)
  • 2/3 cup (88g) of protein powder (instead of flour)
  • 1/2 cup (66g) of water (or low-carb milk substitute)
  • 1/4 cup (33g) of cooking oil or butter
  • 1/2 to 1 tsp baking powder (experiment)
  • Sugar substitute (optional). Note that you might not want to add more sweetness, if the protein powder is sweetened.
  • 1/4 tsp salt (optional)
  • 1/2 Tbsp butter or cooking oil (for the skillet)

Steps

  1. Choose a protein powder that you like. You can find a variety at a good grocery store or drugstore.
    • You may wish to try an unsweetened, plain protein powder, or a protein drink powder (as if it is flour).
  2. Combine the dry ingredients in a bowl and stir.
  3. Add the liquid ingredients to the bowl. Use enough of the liquid (milk/water, etc.) to make the batter able to be poured and spread out, but not too runny. Mix well. You can add a little more protein powder, if you want the batter thicker.
    • You might use sour cream (with some water), or butter-milk, instead of milk or other milk substitutes.
    • Vary the ingredients by adding cinnamon, fruit, nuts, or crumbs of pre-cooked meat on top as the first side is cooking or stirred into the batter.
  4. Heat the butter or oil in a skillet. Add about half at first, saving the rest for subsequent pancakes. Heat it to about 375F (190C), or until a drop of water will skip and jump about the surface.
  5. Pour the batter into the skillet. Cook the pancake on the first side for about 25 to 30 seconds, or until bubbles form and burst, leaving voids which persist.
  6. Flip the pancake over and cook the second side. Again, cook for about 25 to 30 seconds.
    • Experiment with the time on each side depending on the heat of the surface and thickness of your batter.
  7. Remove the pancake from the skillet. Add more butter or oil to the pan if necessary.
  8. Add sugar substitute to your pancakes (optional). If you wish, you could sprinkle it over the finished pancake.
    • You may wish to top the pancake with a sugar-free syrup or sugar-free preserves after it is cooked or add a dollop of yogurt. Splenda is a popular sweetener option.



Tips

  • Consult your physician about any concerns and see the article about low carb dieting.
  • For thinner pancakes add a little more milk or water. For thicker pancakes add less liquid ingredients or a bit more protein powder.
  • Cook the pancakes by adding more eggs. It will form a thinner batter and then it can roll up like crepes.

Warnings

  • Avoid foods to which you may be allergic (egg, soy, milk, etc.). Protein powders come from several sources like soy protein, milk whey protein, egg protein.

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