Source: Enlitened Kosher Cooking by Nechama Cohen

A low carbohydrate version of the classic pancake breakfast

Servings

0.25 cup soy flour
3 tbsp whole wheat flour
2 tbsp ground almonds
1 tsp low sodium baking powder
1 pinch salt
0.5 tbsp walnut oil
1 eggs
0.5 cup lowfat milk
1.5 tsp vanilla extract
1 cooking spray

1 Using a blender, put in the egg, milk, and extracts. Mix to combine. Add the dry ingredients. Blend 1-2 minutes.
2 Scrape down with a spatula and blend for 1 more minute.
3 Refrigerate 15-20 minutes.
4 Spray non-stick skillet or griddle with non-stick cooking spray. Leave on high heat for a few minutes with non-stick cooking spray. Drop batter, 1 heaping tablespoon per pancake. Lower heat. After they puff up (about 2-3 minutes), flip over and cook for another 2 minutes until the bottom is brown. Spray skillet between batches.

For an optional garnish, sprinkle powdered sugar substitute and/or cinnamon or cocoa. Top with sugar-free maple syrup