I just tried these, and they're really quite good. Not quite like "real" pancakes, but a pretty good substitute. The batter was pretty thin, though, so I might try to decrease the liquid a bit next time. Also, the taste of nutmeg was quite strong, so if you're not a huge nutmeg fan, you might want to reduce or omit that. I didn't have the DaVinci syrup, so I used a mixture of water/Splenda/vanilla. (If the DaVinci syrup is a thicker consistency, this may partially explain my runny flapjacks.) Anyway - definitely worth a try.
Low-Carb Pancakes Ingredients
1/3 cup soy flour
2 cups cottage cheese
1 Tbsp oil
8 eggs
1/3 cup vanilla whey protein powder
1/4 cup DaVinci sugar free Vanilla syrup
1 tsp. nutmeg
1 tsp. cinnamon
2 packets Splenda
Directions
Place all the ingredients in a blender and mix well. Pour onto heated griddle into circles. (I had my griddle set to about 350.) They spread out so allow room. Cook, watching garefully to avoid burning and turning as appropriate.
Let leftovers cool individually. Place them in little serving-size sandwich bags and freeze to reheat later for breakfasts, snacks, or mini-breads.
Makes approx. forty 4" pancakes. Less than 1g net carb per pancake.
(I got this recipe from
Low Carb Luxury: A Complete Resource for the Low Carb Dieter.)
