This recipe started out as waffles. In fact, the waffle recipe served as the experimental ground for this recipe. I changed the process and ingredients a bit to come up with a delicious low carb pancake recipe. At least it is delicious if you use high quality ingredients (I've listed the brands I use below). I never really liked any of the other low carb pancake recipes I tried (CAD, PP, etc). They weren't really like pancakes at all to me. My goal was to come up with a pancake that cooked up like regular pancakes and that had a mouth feel close to regular pancakes. I succeeded beyond my wildest dreams. Even my 10 year old daughter (who wouldn't TOUCH ricotta cheese, soy powder or wheat bran with a 10 foot pole) loves them. As an added bonus, they are a good source of fiber.
Obviously, this is not a breakfast to be used on induction. However, it is a great way to burn up about 10 grams of your allotment while on OWL and it breaks the boredom of eating eggs everyday for breakfast.
1/2 cup Soy powder (I use Fearn brand)
1/4 cup Wheat bran (I use Arrowhead Mills brand)
1/2 tsp Salt
1/2 tsp Cinnamon (optional)
1/8 tsp Baking powder (optional - helps texture a bit)
1/4 cup Heavy cream
4 large Eggs
2 tsp Oil (Canola or any neutral tasting oil is fine)
2 pkt Artificial sweetener OR 1/4 tsp Stevia liquid
- Combine all dry ingredients in a mixing bowl and stir.
- Add ricotta and liquid ingredients.
- With an electric mixer, mix on lowest speed for about 10 seconds then at highest speed for about another minute.
- Heat a non-stick griddle (or coat a griddle with vegetable spray).
- Pour batter onto hot griddle to about 3 to 3.5 inch circles.
- Cook until bubbles surface on uncooked side, flip and cook until done (about another minute).
- Serve hot with melted butter.
Recipe can also be cut in half.
Will keep well in refrigerator for a couple of days. (Can also be frozen and "nuked" for quick reheating.)
Carb Count: Entire recipe - approx. 32 grams. 8-11 gs. per serving.
Also contains 3-4 grams of fiber per serving.
Assumes 2 grams of carb per 1/4 cup of cheese. (Check the label, it varies between brands.)
Copyright © 1998 by Jeffrey L. David.
May be reused with proper attribution.