Low Carb Recipe
Protein powder is used to make these tasty low carb pancakes spiced with cinnamon and nutmeg. Four other variations included.
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.
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
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.
Recipe makes 2 servings
Carbohydrates: 6g; Calories: 97; Fat: 29g; Protein: 26g; Fiber: 1g
Almond Vanilla Pancakes
5 tablespoons almond flour
1 tablespoons sour cream
1 tablespoons water
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.
Note: For flour, you could also use other nut flours or even soy flour.
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
Cinnamon Pancakes with Maple Butter
Cinnamon and vanilla add wonderful flavors to these Cinnamon Pancakes with Maple Butter while protein powder is used in place of high carb grains. Sugar substitute sweetens while keeping the carb count low.
1 cup protein powder, sifted
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 cup cream
1/2 cup water
1 stick butter, softened
1/2 teaspoon maple flavoring
Sugar substitute to taste
Mix eggs, vanilla flavor, cinnamon, salt, baking powder, cream and water. At last, sift the protein powder to the mix.
For the Maple butter mix the butter with the maple flavor and add sweetener to taste.
Serve with Sugared Pecans
1 egg white
2 cups pecan halves
1/2 cup melted butter
1/4 cup sugar substitute
2 teaspoons ground cinnamon
In a bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine the Splenda and cinnamon; sprinkle over the pecans and toss to coat. Spread in a single layer on an ungreased baking sheet. Bake at 300 degrees for 30 minutes or until browned. Cool on waxed paper.
Did you know? Studies have shown that a half of a teaspoon of cinnamon per day can lower LDL cholesterol. Cinnamon can also help with diabetes, arthritis, and even leukemia.
A whole cup of crunchy, healthful pecans mixed into a very low carb Pecan Pancakes batter.
4 large eggs
1 cup pecans
1/3 cup water
1/4 teaspoon baking soda
1 tablepsoon heavy cream
1 packet sugar substitute or to taste
Pinch of double action baking powder
1/2 teaspoon cinnamon (or to taste)
Break eggs into blender and pulse until foamy. Add pecans and pulse for 60 to 90 seconds. Add baking soda to water and stir then pour into blender and pulse again. Mixture will bubble. Add remaining ingredients and blend.
Pour onto hot griddle and turn after bubbles form on top of pancake. Serve with cream cheese or sugar free syrup.
Recipe Note: May use or egg substitute equivalent to four eggs in place of whole eggs, if desired. This will lower fat and cholesterol contents so adjust nutrition data accordingly.
Nutrition Information (with whole eggs):
Calories: 142.6; Total Fat: 13.2g; Protein: 9.42g; Total Carbohydrate: 1.91g; Fiber: 1g