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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Low Carb Pancakes

Source: Enlitened Kosher Cooking by Nechama Cohen

A low carbohydrate version of the classic pancake breakfast

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 3.0 Fat, 0.1 Meat, 0.1 Milk, 0.3 Other Carbs, 0.2 Starch, 0.1 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

0.25
0 1/4 cup soy flour 3.0
3 tbsp whole wheat flour 2.0
2 tbsp ground almonds 1.0
1 tsp low sodium baking powder 1.0
1 pinch salt 0.5
0 1/2 tbsp walnut oil 1.0
1 each eggs 0.5
0 1/2 cup lowfat milk 1.5
1 1/2 tsp vanilla extract 1.0
1 each cooking spray

Directions

Using a blender, put in the egg, milk, and extracts. Mix to combine. Add the dry ingredients. Blend 1-2 minutes.
Scrape down with a spatula and blend for 1 more minute.
Refrigerate 15-20 minutes.
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.