Marvelous Recipes

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.

2 eggs
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.

Emily

Start your morning off right with these light golden pancakes served hot off the griddle!

1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs
1-1/3 cups milk
1/2 teaspoon vanilla extract
1/4 cup vegetable or canola oil
Pancake syrup

1.In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.

2. In a separate bowl, whisk together the eggs, milk, vanilla and oil; stir into the dry ingredients just until moistened.

3. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. When bubbles form on the top, turn; cook second side until golden brown. Serve with pancake syrup. Makes 4 servings.

Emily

My little ones really enjoy these hearty pancakes hot off the griddle for breakfast. They usually ask for seconds!

1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
2 cups buttermilk
2 tablespoons canola or vegetable oil
1-1/4 teaspoon vanilla extract

Combine the first seven ingredients in a large bowl. In a small bowl, combine the egg, buttermilk*, oil and vanilla. Stir the egg mixture into the dry ingredients just until moistened.

Spray griddle with cooking spray. When hot, drop batter by 1/4 cupfuls onto griddle. Turn the pancakes when bubbles form on the top. Cook until the second side is golden brown. Serve with maple syrup and butter, if desired. Makes 4 servings.

*If you don’t have buttermilk on hand, just put 1-1/2 tablespoons of vinegar in a measuring cup and add milk to equal 2 cups, as a substitute.

Emily