I have been doing the low carb diet once again since April 4, 2008 and am down 28 pounds so far. One of the hardest things for me was giving up cereal in the morning. Since becoming a Type 2 Diabetic I have had to completely relearn how to eat making better healthy choices. One of the recipes that I absolutely love are Low Carb Pancakes topped with strawberries.
This is what I had this morning and it will be more than enough to hold me over until I have lunch. Enjoy.
Low Carb Pancakes
2 1/2 Tablespoons Wheat Gluten (5g)
2 Tablespoons Heavy Whipping Cream (0.8g)
1 Tablespoon Water
1Tablespoon Oil
1/2 Teaspoon Baking Power (0.35g)
2 Eggs (1.2g)
1 packet of Splenda
Few shakes of Cinnamon if desired
Dash of vanilla
I just mix everything up in a bowl with a whisk, and fry like regular pancakes. If it’s a little runny, just add a tiny bit more of the gluten, or if too thick, a little more water. I usually get enough out of this to make 3 nice size pancakes. The total carb count for the recipe above is 7.71 g (you may have to adjust depending on the brand of Wheat Gluten you buy.)
If you choose to add strawberries be sure to add additional carb count for those. Enjoy!!
My DD(9) was just diagnosed as Insulin Resistance and I can’t wait to make these for her. Thanks for posting the recipe!
Have you tried freezing them?
Comment by LurkerP (from 2Peas) — July 21, 2008 @ 12:37 pm |
Welcome to the blog. I love this recipe and have often thought of freezing them but haven’t yet. If you do freeze them please come back and let me know how they turned out. I may take them to work with me if I can make them on the weekend and freeze them.
Comment by grace2882 — July 21, 2008 @ 10:45 pm |
[...] Saturday- Breakfast using this pancake recipe- http://grace2882.wordpress.com/2008/07/04/low-carb-pancakes/ [...]
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