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Low Carb Pancakes

Low Carbohydrate Recipe

Vanilla whey protein powder is used to make these tasty low carb pancakes. Also uses ricotta cheese, heavy cream, Splenda, eggs and baking powder. Spiced nice with cinnamon and nutmeg.

Low Carb Pancakes


1/2 cup vanilla whey protein powder
1/2 cup ricotta cheese
2 tablespoons heavy cream
2 packets Splenda
2 large eggs
2 teaspoons baking powder
Dash cinnamon
Dash nutmeg

Recipe Directions

Mix together with wire whisk. Add a little water until batter is of a fairly thin consistency. Spray pan with cooking spray.

When pan is hot, spoon batter in and spread a little. Cook until bubbly on one side; turn and cook few more minutes.

Nutrition Information

Recipe makes 2 servings
Carbohydrates: 6g; Calories: 97; Fat: 29g; Protein: 26g; Fiber: 1g

Variation: Almond Vanilla Pancakes

5 tablespoons almond flour
1 tablespoons sour cream
1 tablespoons water
1 egg
1/2 teaspoon baking powder
2 Pinches Splenda
1 tablespoon vanilla syrup
2 tablespoons oil

Mix all the above together. If the consistency is too thick for your personal taste, splash on a bit more vanilla syrup. Pour on nonstick griddle surface (spray spatula with Pam, because they can be a bit difficult to turn).

Recipe makes 2 large pancakes. Top with butter or Low Carb Maple Syrup.

Note: For flour, you could also use other nut flours or even soy flour.

Variation: Cheddar Pancakes

8 ounces medium Cheddar cheese, grated
3/4 cup sour cream
3 large egg yolks, beaten
3/4 teaspoon salt
1 1/2 teaspoons thyme
1/2 teaspoon dry mustard
2 teaspoons butter
2 tablespoons unflavored protein powder

Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the protein powder salt thyme and dry mustard, which have been mixed well in a separate bowl or cup.

Melt the butter in the skillet over low heat and drop the batter by teaspoon into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3−inch cakes.

Per Serving: 272 Calories; 14 g Protein; 23 g Total Fat; 2 g Carb; 0 g Fiber; 326 mg Calcium; 1 mg Iron; 639 mg Sodium; 161 mg Cholesterol

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