Jeff's Killer Low-Carb Pancakes

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 cup Whole milk ricotta cheese (I use Sorrento brand)
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

1. Combine all dry ingredients in a mixing bowl and stir.
2. Add ricotta and liquid ingredients.
3. With an electric mixer, mix on lowest speed for about 10 seconds then at highest speed for about another minute.
4. Heat a non-stick griddle (or coat a griddle with vegetable spray).
5. Pour batter onto hot griddle to about 3 to 3.5 inch circles.
6. Cook until bubbles surface on uncooked side, flip and cook until done (about another minute).
7. Serve hot with melted butter.

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