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Low Carb Pancakes
Source: Enlitened Kosher Cooking by Nechama Cohen

A low carbohydrate version of the classic pancake breakfast

Rating:
Prep Time: 25 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 57.4
Total Carbs 4.8 g
Dietary Fiber 1.0 g
Sugars 1.0 g
Total Fat 3.0 g
Saturated Fat 0.6 g
Unsaturated Fat 1.0 g
Potassium 142.4 mg
Protein 2.9 g
Sodium 30.9 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat , 1/2 Other Carbs , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0 1/4 cup  soy flour
3 tbsp  whole wheat flour
2 tbsp  ground almonds
1 tsp  low sodium baking powder
1 pinch  salt
0 1/2 tbsp  walnut oil
1 each  eggs
0 1/2 cup  lowfat milk
1 1/2 tsp  vanilla extract
1 each  cooking spray
Directions
  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.

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