Scott's Low-Carb Pancakes
This recipe is a combination of Jeff's Killer Low Carb Pancakes and the Atkins pancakes.
1/2 cup Soy powder
1/4 cup Atkin's Bake Mix
1/2 tsp. Salt
1/8 tsp. Baking powder (optional - helps texture a bit)
1 cup Whole milk ricotta cheese
3/4 cup Half & Half
4 large Eggs
2 tsp. Oil (Canola or any neutral tasting oil is fine)
2 pkg. Artificial Sweetener
  1. Combine all dry ingredients in a mixing bowl and stir with a fork or spoon.
  2. Add ricotta cheese and other liquid ingredients.
  3. With an electric mixer, mix on lowest speed for about 10 secs, then at highest speed for about 1 min.
  4. Heat a non-stick griddle (or coat a griddle with vegetable spray) to medium heat.
  5. Pour 1/4 cup of 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.
There's about 3-4 gs or carbs in each.
I make a big batch, freeze them, then "nuke" a couple in the morning for breakfast.
Recipe courtesy of:
Dr. Rober C. Atkins
Jeffrey L. David
Scott McNair