I have been experimenting for the past few weeks trying to come up with a “good tasting” low-carb pancake recipe. This is the best one I have come up with so far. They are not the same as the original high-carb pancakes but I think they taste really good and they are incredibly easy-to-make. I serve them hot off the griddle topped with butter and sugar-free maple syrup with a couple of slices of crisp cooked bacon on the side.
1/3 cup heavy whipping cream
1/4 cup + 2 tablespoons water
1 teaspoon vanilla extract
1/2 cup soy flour*
3 tablespoons Splenda
1 tablespoon oat bran**
1/4 teaspoon baking powder
1. Preheat a greased griddle or skillet over medium heat.
2. Put all the ingredients in a blender or food processor. Pulse for 15 seconds; stop and scrape sides with a rubber spatula. Pulse for an additional 15 seconds or until well blended.
3. Spoon 2-3 tablespoons pancake mixture onto a greased hot griddle or skillet; cook 1 to 2 minutes on each side.This recipe makes about 12 pancakes each containing about 1 carb.
*Watch them carefully since soy flour tends to burn quicker than regular flour. Making the pancakes small enables you to turn them easier.
**If you do not have oat bran on hand simply put some dry oatmeal in your blender or food processor and process a few seconds on pulse setting.