[Granny Shanny]

The low-carb pancakes I can accept, but not the watery sweetener-tasting syrups, nor the thickened gravy-like not-sweet-enough sugar-free ones.

I've been pushing the envelope with the agave nectar, and tonight I came pretty close! I mixed about equal parts of melted butter, agave nectar & DaVinci pancake syrup. BG was 106 at one hour after eating a Carbquik pancake totally saturated in this concoction.

For the pancake batter, I adapted the Carbquik recipe. Had to cut it down since I only needed a coupla cakes for myself (better half got the real sourdough flapjacks!), and had to improvise since the recipe called for a whole egg, so I used a little dehydrated egg white.

1/2 cup Carbquik mix
1 tbsp. egg whites
2 tbsp. softened butter
enough cream to make pouring consistency

Blend the dried egg whites into the dry mix; cut in the butter as you would for biscuits, blend in the cream just until smooth.

Fry on hot griddle until bubbles rise & edges begin to dry. Flip and cook until done.

No need to butter the pancake - plenty of butter in the syrup mixture.

[kamkazmoto]

I like Mrs. Butterworths sugar free syhrup but ymmv.

[fgummett]

You already know my attitude to syrup... if I use it at all, it's got to be the real stuff... Nova Scotia Maple Syrup.

It tastes so darn good that I only need the smallest drizzle to get that fix.

I sometimes use a drizzle of Maple syrup on Salmon, Chicken, Steak, Pork etc... but if I were to have pancakes, I'd use plenty of butter.

Actually it strikes me that might be a good "substitute" for syrup... melt some butter in a small pan and add in a small amount of Maple Syrup (I've done this befor for popcorn)... try pouring some of that over your pancakes instead of syrup. It might be a better way to portion control the sweet stuff 'cos I know how easy it is to keep pouring that syrup once it starts flowin'

After all this "super-low carb elitist" diet is all about suffering and deprivation ain't it! Right now I'm chowing down on a breakfast of grass-reared steak, bacon from a local farm, eggs from pastured chickens, and decaf green tea...

[Gordonm]

I have tried most of them. The sugar free ones taste like **** so why use it. The low carb ones are not to bad but most of the time I just use the real stuff. The carb count is not all that bad compared to all the others I just use it very sparingly. I bolus for it just like I would with any other carb and it works out fine.

[Evermont]

According to my glucometer - the most acceptable syrup for me is "memories of breakfast past" while eating nice cheese omelet. But if I ever do run into a pancake imperative - it would be real VERMONT maple syrup. No substitutes, no apologies, no disco.

Now where did that big brick of Vermont chedda get to?

[Rebecca]

personally.. I do NOT do low carb or sugar free nothing. I just work the real stuff into my diet and off I go.
example.. I am supposed to get 1800 cal per day 280 gm carb per day.. however.. on a good day I might get 1600 cal and 200gm cho. So when I want pancakes with syrup, I go for the AAA light amber canadian maple syrup with homemade pancakes (I cheat.. use bisquik)

[notme]

I have found a delicious THICK sugar free syrup. Try Joseph's. You can get it at whole foods. It is not watery and is very very good.

[Chef Barrae]

I found one that's not bad at all..Vermont Made. But, if I do eat pancakes, which is rare anyway, I usually rather have a little bit of blueberries or strawberries that have been cooked down with a touch of splenda. I like the pancake and fruit compote better than syrup.

[genie86333]

When I do have pancakes, which is very rare because I really have to be in the mood for them, I usually just use the real stuff, because I only like a dab of syrup anyway, but I discovered I like Smucker's sugar-free blueberry syrup.

[inkvisitor]

We have this stuff called Spring Tree (company name is Spring Tree Maple Products) sugar free syrup. It has 12g carbs / .25 cup. Not too shabby...

[Joeprep4820]

Originally Posted by notme

I have found a delicious THICK sugar free syrup. Try Joseph's. You can get it at whole foods. It is not watery and is very very good.

Thick isn't necessarily more authentic. When I was skiing in Vermont at my roommate's cabin in 2005, we bought our maple syrup from a local farmer, and it was more of a liquid, more watery, than I thought authentic maple syrup was supposed to be. Come time to taste, it was the most delightful, flavorful, syrup I have ever tasted. I'm usually more of an eggs, potatoes, and bacon sort of guy, but this syrup converted me to a pancakes fan for that week.

[dbaratta]

Originally Posted by Granny Shanny

For the pancake batter, I adapted the Carbquik recipe. Had to cut it down since I only needed a coupla cakes for myself (better half got the real sourdough flapjacks!), and had to improvise since the recipe called for a whole egg, so I used a little dehydrated egg white.

1/2 cup Carbquik mix
1 tbsp. egg whites
2 tbsp. softened butter
enough cream to make pouring consistency

Blend the dried egg whites into the dry mix; cut in the butter as you would for biscuits, blend in the cream just until smooth.

Fry on hot griddle until bubbles rise & edges begin to dry. Flip and cook until done.

No need to butter the pancake - plenty of butter in the syrup mixture.

Wish I could eat a pancake.

[Granny Shanny]

The Carbquik ones are about 3g of carb per pancake.

[dbaratta]

Originally Posted by Granny Shanny

The Carbquik ones are about 3g of carb per pancake.

doesn't matter, it is a simple carb and races thru my body like wild fire. It is okay, I am used to not eating stuff I used to really enjoy.....

[Granny Shanny]

Joel (matingara) says the same thing . . . system is just too good at converting carbs . . . learned the hard way too many times.

(((Poppy)))