Pancakes & 'Bowl Muffins'

[Shadow]

Index of Pancakes and Bowl Muffins:


Almond Cranberry Pancakes -- 17g protein, 4g ECC
Billie's Ricotta Pancakes -- per pancake, 13g protein, 6g ECC
Elle's Waffles
Flax Cakes
Flaxseed Pancakes (from realruth)
Flaxseed Meal Pancakes -- 9g protein, 2g ECC
Fluffy Pancakes (from cmcole's collection)
German Pancakes -- 19g protein, 2g ECC (from cmcole's collection)
Great Pancake Recipe (from cmcole's collection)
LC Pancakes using "Basic Low Carb Baking Mix" (from cmcole's collection)
Low Carb Blintzes by Rani Merens (from cmcoles's collection) -- about 35g protein, 8g ECC
Low Carb Waffles (adapted by Gabe from 'Basic Waffles' in the Eadeses' cookbook) -- 18g protein, 5-7gECC
Microwave Flax Bread from yahoudi, with sweet, rye and toasting variations from realruth
Pancakes #1 (from cmcole's collection) -- 14g protein, 13g ECC
Pancakes #2 (from cmcole's collection)
Pancakes almost like mom used to make (from cmcole's collection)
Pancakes from Atkins Bake Mix, with Maple Butter
Spice Bowl Muffins (from Becky, adapted from a recipe on activelowcarber and posted on the yahoo! group PPBBS)
Spice Flax Meal pancakes (adapted by Rhyme'nReason)
Trey's Flax Meal Pancakes
Zucchini Breakfast Pancakes -- about 1g ECC

[Shadow]

ALMOND CRANBERRY PANCAKES -- 17g protein, 4g ECC

Recipe By : Gaelen
Serving Size : 2 Preparation Time : 15 min.
Categories : breads, vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1/4 cup farmer's cheese -- dry curd, fat free
2 tablespoons kefir (Lifeway low fat)
3 tablespoons almond meal
1 tablespoon oat flour
1 teaspoon baking powder
2 tablespoons dried cranberries -- chopped

Beat all ingredients except cranberriers together. Stir in cranberries.

Pour onto a hot non-stick griddle, or into a greased skillet.
Brown the first side, and flip to brown the second side when the top side
edges appear dry and bubbly.

Makes approximately four 5" diameter pancakes. Pancakes freeze well.
Recipe can be doubled or tripled.

Yield: 4 pancakes 5" dia, 2 pancakes per serving

GRAIN-FREE VARIATION: substitute 1 T. desiccated (unsweetened) coconut for
the oat flour. 1 serving of 4 pancakes will have 17g fat, 17g protein,
6g carb, 2g fiber (4g ECC)

Per Serving (excluding unknown items): 184 Calories; 14g Fat (58.2%
calories from fat); 17g Protein; 6g Carbohydrate; 2g Dietary Fiber; 195mg
Cholesterol; 371mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

[Shadow]

RICOTTA PANCAKES -- per pancake, 13g protein, 6g ECC

Recipe By : Billie (from PPBBS), inspired by Fran McCullough's recipe in the 'Low Carb Cookbook'
Serving Size : 1 pancake Preparation Time : 20 min.
Categories : breads, vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces ricotta cheese
2 eggs
1/2 teaspoon almond oil -- *see Note
2 tablespoons Splenda -- (or to taste)
1/2 teaspoon vanilla extract
2 tablespoons oat flour -- (can add up to 3T. total)
dash ground cinnamon -- (optional)
dash nutmeg -- (optional)
1/4 cup raspberries -- fresh or frozen & thawed*

Beat the cheese well, and add in the two eggs. Whip until fluffly.

Beat into the cheese mixture the almond oil, Splenda, vanilla extract, oat
flour, cinnamon and nutmet if used.

When the pancake batter is the consistency you like (adjust with an extra
tablespoon of oat flour), fold in the raspberries. If you use the extra
tablespoon of oat flour, add 1g ECC per pancake.

Drop the batter onto a hot skillet or griddle, and cook until browned on
one side. Flip and brown on the second side. Serve with additional
berries, or a drizzle of sugar free syrup.

* NOTES: You can also use walnut oil, hazelnut oil, whatever you prefer.
If you drop the batter by smaller spoonfuls, you can make more pancakes.
In addition to raspberries, these pancakes are also good with bits of
chocolate, nuts, banana, strawberries, blueberries and blackberries.
Berries and chopped pecans do not change the ECC counts; use just a
sprinkle of chocolate chips, or Ghirardelli 60% cocoa baking chips to keep
the ECC within reason.

If you substitute whipped cream cheese for the ricotta, pancakes have 9g
protein, 6g ECC. If you substitute creamed small curd cottage cheese, each
pancake has 14g protein, 6g ECC. If you substitute dry curd (Farmer's)
cheese, each pancake has 16g protein, 5g ECC.

Yield: "2 pancakes"

Per Serving : 208 Calories; 14g Fat (59.5% calories from fat); 13g Protein;
8g Carbohydrate; 2g Dietary Fiber; 216mg Cholesterol; 103mg Sodium.
Exchanges: 1 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat.

[Gaelen]

Spice bowl muffins from Becky, originally posted on yahoo! group PPBBS
(serves 2 sides or 1 meal, or makes 6 to 8 deep fried fritters)

1/4 C. ground flax seed
1/4 C. vanilla whey protein powder (or 1/4 C. low carb bake mix or faux flour)
1 T whole flax seed or 1 T chopped nuts (both are optional. I like the
added texture)
1/4 teaspoon baking powder
1 egg
2T Davinci SF spice syrup (or 2teasp. pumpkin pie spice, 8 drops stevia or
a packet of splenda and 2 T water)
1 packet splenda or 8 drops liquid stevia (optional--I like this to be sweet)
1T olive oil or 1/8 C canned pumpkin or 1/8 C shredded zucchini

Mix this all up in one microwave proof bowl. (should be consistency of
thick cake batter; if it is too thick add a touch of water)

Microwave till middle is well set. In my microwave it takes about 4 min. If you like it a bit dryer, run a fork around muffin and flip over and microwave another min.

These also work in the oven or dropped by spoonfuls into hot oil. (if you
make chocolate zucchini they are wonderful deep fried!)

You can thin this batter to make great pancakes. By playing with this
basic concept you can make all kinds of flavors. I have left out the sweet
stuff and added cheese, salt and Italian spices. This made a great bread to go with my spaghetti squash. If you leave out the sweet stuff it is also a great hamburger bun. You can also put in a square bake dish and make sandwich bread that fits in the toaster.

[Gaelen]

This recipe comes from realruth.

Flaxseed Pancakes

1/4 cup soy protein powder
1/4 cup ground flaxseed
1 Tb splenda
1 tsp baking powder
1 egg
2 Tb cream
2 tb oil
water to thin

Mix all ingredients together and drop by spoonfuls into a greased frypan.

[cmcole]

Great Pancake Recipe


2 1/2 Tbsp vital wheat gluten
2 Tbsp cream
1 Tbsp oil
1 Tbsp water
1/2 tsp baking powder
1/4 tsp salt
2 eggs
1 packet Splenda

Mix ingredients with a whisk, pour into greased skillet. I often double the recipe and freeze leftovers- these are so GOOD!

Sarah in MO

Fluffy Pancakes


2 lg eggs
¼ C ricotta cheese
2 T sour cream
½ C protein powder
1 tsp baking powder
dash of baking soda

Whip the eggs until frothy. Add ricotta and sour cream and beat until smooth.
Add remaining ingredients. Mix well. Cook on buttered griddle.

Makes about 2 servings at 3.5g per serving.

[cmcole]

Zucchini Breakfast Pancakes


1 cup shredded zucchini (8g)
3T Atkins bake mix (2g) or soy or oat flour (adjust carbs)
2 pkts Splenda (1.5g)
2 oz heavy cream (4g)
1/4 cup water
dash salt
1/2 tsp cinnamon
1 large egg -slightly beaten (0.6g)
oil or butter for sillet

Mix all ingredients.
Heat skillet over medium heat and add a little butter or oil to prevent sticking.
Pour in a small amount of batter (about 3T) and flatten into a 3 -4" circle.
Let brown on one side (about 1 minute) then flip and brown on other side and cook through. Repeat until all batter is used.

Makes about 10 pancakes at about 1g each.



Rani's Low Carb Blintzes

From: Rani Merens
Crepes:

1 scoop (2 Tbsps) protein powder (Rani uses NRG Red Label.)
1 egg
2 Tbsps heavy cream
1 packet artificial sweetener
2-4 Tbsps water (enough to make a thin batter)

Let the batter sit for a few minutes. Heat up a small nonstick frying pan. Swirl some butter in it. Pour some batter into the pan; swirl the pan around to coat the entire bottom. You can use the back of a spoon or a ladle to spread it further, if necessary. Cook the crepe until the top surface is no longer wet. Flip the crepe over and cook for about 15 seconds longer on the other side. Remove the crepe from the pan and continue making additional crepes until all the batter is used.
Filling:

¼ to ½ cup of your choice: ricotta cheese, cottage cheese, cream cheese, or a mixture of those
1-2 packets artificial sweetener
dash cinnamon

Combine the cheese/cheese, sweetener, and cinnamon. Combine thoroughly. Mound some of the filling in the center of the darker, cooked side of a crepe. Tuck in two sides, turn the crepe, and roll it up into a neat little package. (It should look like a short, fat egg roll.) Continue with the remaining crepe and filling.

The blintzes can be refrigerated or frozen until time to use. You can warm them up by frying them in a little butter or by microwaving them. Serve with a little sour cream or sugar free syrup on top, or a sliced strawberry for a real treat that's also very pretty.

Makes 2 @ 35.4 g protein 32 g fat, 8.3 g carbohydrates and 0.2 grams fiber.

[cmcole]

Pancakes 1

Recipe By: posted by Sue Chantry [suechantry@prodigy.net]

⅛ cup baking mix -- (I use Carbsense 0 carb bake mix)
⅛ cup flaxseed meal
¼ tsp salt
¼ cup half and half -- (or cream and water to equal ¼ cup)
2 eggs -- beaten
1 Tbsp oil

Mix well and cook. When done, spread butter on top and sprinkle with a mixture of Splenda® and cinnamon.

Source: low-carb-recipe-exchange@yahoogroups.com2003

Per Serving : 390 Calories; 31g Fat (72.4% calories from fat); 14g Protein; 13g Carbohydrate; trace Dietary Fiber; 396mg Cholesterol; 843mg Sodium.

LC Pancakes


1 cup "Basic Low Carb Baking Mix"
1 Tbsp heavy cream
1 Tbsp oil
1 egg
2/3 cup water

Mix just until blended. Adjust the amount of water to suit your preference. Fry in medium hot skillet. The secret to good LC pancakes is keeping them small, no more than 3-inch diameter.

[cmcole]

Flax Seed Meal Pancakes

This recipe is based on one from Culinarycafe.com.
Serving Size: 2

½ cup ground flax seed meal
¼ tsp baking powder
2 eggs
2 Tbsp oil or melted butter
3 Tbsp cottage cheese
¼ cup cream
1 packet Splenda®
⅛ tsp salt

Mix all ingredients together. You may need to add a little water to thin. Fry as you would regular pancakes.

Additional note: I didn't have cottage cheese or cream, so I just added about ⅓ - ½ cup of water and ¼ tsp salt. I fried it in butter. Made about four pancakes. Since I left out the cottage cheese and cream, the carb count should be much less; perhaps even half.

Source: "low-carb-recipe-exchange@yahoogroups.com2003"

Per Serving: 158 Calories; 12g Fat (70.4% calories from fat); 9g Protein; 2g Carbohydrate; 0g Dietary Fiber; 215mg Cholesterol; 347mg Sodium.

Pancakes


Here is the lc pancake recipe made from Atkins baking mix. It's a combo of several versions that were posted on the Atkins-new list.

2-3 tbsp cottage cheese
2 eggs
3 tbsp Atkins mix
Cinnamon
1 tsp vanilla extract and/or 1 tsp maple extract
Artificial sweetener to the equivalent of 2-3 tsp sugar

Mix all ingredients together and make 3 large pancakes, approx 5 g each. You can also add some unsweetened cocoa powder (about 1 gram per tsp) for dessert pancakes. Serve with whipped cream.

Maple butter

Melt several tbsp butter. Add:
1 tsp maple flavoring
1 packet artificial sweetener
Mix with some unmelted butter till you get a honey-butter-type consistency.

[cmcole]

Trey's Flax Meal Pancakes

From: "revek" alt.support.diet.low-carb

½ cup flax meal
2 eggs
3 Tbsp heavy cream
3 Tbsp sour cream
1 Tbsp Splenda®
¼ tsp baking powder
1 Tbsp oil
dash nutmeg and cinnamon

Makes about 12 'dollar' pancakes.


Flaxcakes


½ cup flax meal
2 eggs
3 Tbsp cream
3 Tbsp sour cream
1 Tbsp Splenda®
dash nutmeg
dash cinnamon
¼ tsp baking powder

Whisk all together until smooth. Mix will be thick but still very pourable. Add water to thin, or flax seed and sour cream to thicken if necessary. Allow to sit for 10 minutes to thicken and sour. Preheat griddle to 325, or put over medium high heat. Spray with cooking spray and drop by ¼ cupful. Cook 4 Minutes; flip, and cook 4 minutes more. DON'T FLIP TOO EARLY OR THEY FALL
APART!

Makes 2 servings of 2-3 cakes each. 1 serving (2 cakes) = 4.5 carbs

[cmcole]

Pancakes ALMOST Like Mom Used To Make
Shared by jjasbzmama

2 ½ Tbs vital wheat gluten
2 Tbs cream
1 Tbs oil
1 Tbs water
½ tsp baking powder
¼ tsp salt
2 eggs
1 packet Splenda (or other AS equivilent)

Mix everything together and cook just like regular pancakes. Sometimes I make a double batch and freeze the leftovers for those mornings when I really don't want to cook. When I DO double the batch, I only use 3 eggs instead of 4, as it gets a little too eggy with 4. Just let me warn you, though, that the frozen ones aren't as good as fresh. They are good, but just a tad more rubbery than fresh.
----------

German Pancake
Serving Size: 2

4 each eggs
1/4 cup protein Powder (vanilla flavoured)
2 tablespoons water
2 tablespoons heavy cream
4 tablespoons butter
1 pinch salt

Preheat oven and pie pan to 425. Mix eggs, cream, water, protein powder and salt until smooth. Add butter to pie pan and coat pan with it. After it melts add the egg mixture. Cook at 425 for 8 minutes. Turn oven down to 275 and cook for 7 minutes.

Serve with lots of butter and low carb syrup. You can also use Splenda and lemon, but add the carbs for the lemon.

Per Serving: 397 Calories; 37g Fat (79.8% calories from fat); 19g Protein; 2g Carbohydrate; 0g Dietary Fiber; 456mg Cholesterol; 468mg Sodium.
----------

Pancakes #2

3 eggs
⅓ cup protein powder
½ cup water
2 Tbsp Vital Wheat Gluten
1 tsp vanilla
1 Tbsp oil
10 drops liquid sodium saccharine or stevia to taste
1 tsp baking powder

For really fluffy pancakes, beat whites until stiff, mix other ingredients separately; fold in. For lazy days, just mix. Cook on med. heat in pan sprayed with Pam.

[yahoudi]

Here is a recipe from another forum that I tried today and really like! It's really simple, which is another plus.

Microwave flax bread
link to original recipe (http://www.diabetes-book.com/cgi-bin/yabb/YaBB.cgi/YaBB.cgi?board=Recipies;action=display;num=1121611 204)

Ingredients:

1T butter
1 egg
"splash" of vanilla
dash of cinnamon
2T flax meal
1 packet Splenda
1/4t baking powder

Put butter in microwave-safe bowl and microwave until melted. Add egg and vanilla to bowl and mix well. Add flax meal, cinnamon, Splenda and baking powder, mixing well. Cover and microwave for two minutes.

When I first looked at the result, it didn't look very appetizing, but it tasted great! I think this is going to become a regular part of breakfast!

(I haven't calculated the carb count yet.)

Jill :)

[realruth]

Yahoudi

I simplified this even more add had a GREAT Tasting rye type bread

1 Tb butter melted Or coconut oil or olive oil (all three work well)
1/4 tsp Baking Powder
1 egg
2 Tb ground flaxseed

As per instructions 2 mins in microwave is good..


So far I have also made it with an added 1 tb dried coconut in the sweet version very nice, and subbed 1 Tb flax for 1Tb almond meal in a savoury version..a little dry but good need maybe to add an extra butter.

I tried it as a toasted sandwhich today and it toasted extremely well.
The girls at work have been very impressed!

[yahoudi]

Ruth, I'm going to have to try your version...I never thought about using this as sandwich bread! Yum!!!!

[Gabriel Guzman]

Low-Carb Waffles.

This recipe is what the Eades called Basic Waffles in their 'The Low-Carb Comfort Food Cookbook', pages 53-54.

Ingredients


6 oz cream cheese, soft
5 eggs (for slightly lighter waffles, separate three of the five eggs. Add the yolks along with the whole eggs and beat the three egg whites. Fold at last).
1/4 cup soy protein (I use oat flour instead of soy protein powder. The increase is ECC is not a great deal)
1 tsp baking powder
1 1/4 cup whole almond meal
1/4 whey protein powder (I don't have that so I used 'Egg and Milk Protein Powder' from Pillsbury, which packs ~21 gr protein per 1/4 cup with only 2 g ECC)
1/4 heavy cream (I use heavy whipping cream)
2 tbsp Splenda (this is not included in the book's recipe but I like waffles that taste a bit sweeter without adding any sauce or topping)
1 tsp vanilla extract (this is not included in the book's recipe either but I tell you... your kitchen will smell as if you're making waffle cones!)


Preparation

In an electric mixer, food processor, or by hand, beat the cream cheese and two eggs until smooth, thick, and fluffy. Add the remaining three eggs, one at a time, beating briefly after each addition. Stir the soy protein (or oat flour) whey protein powder, baking powder, almond meal, whipping cream, into the batter by hand or at slow mixer speed. If you chose the lighter waffles, this is the time to fold in the remaining beated egg whites.

Spoon batter into the waffle iron. Bake until done (generally from 2-4 minutes). Always check early (we keep the baked ones in the oven at ~200 F to keep them warm while the rest are getting done). Do not pile them on top of one another or they may become soggy. You can freeze leftover waffles and heat them in a toaster after thawing for a few minutes.

The book's recipe reports a serving size of two 4-inch square waffles or one 7 1/2-inch round waffle (or equivalent) and 6-7 waffles per serving. I suppose that depends on your waffle iron. Anyway, the nutritional information per serving, as reported is:

Protein: 18.3 gr
ECC: 4.8 (I'd say between 5-7 depending on the use of oat flour)

Enjoy!

[Heather]

I have a very few recipes stored from the old forum. It looks like this isn't posted here. If I missed it somewhere, and it is a duplicate, please feel free to delete it. Has anyone heard from Elle lately?

Elle's Low Carb Waffles -- 2 servings/approx 10g carb each, not including syrup

2 eggs
1/4 C ricotta cheese
2 TBL cream cheese
1 TBL canola oil
1/4 Cup + 1 TBL oat flour
1 tsp baking powder
pinch of baking soda
pinch of salt
sprinkling of cinnamon, to taste
1 TBL Splenda
Butter, softened
Your favorite LC syrup, warmed

Whip the eggs in a food processor until frothy. Add the cheeses & oil; process until smooth. Sift the dry ingredients into the food processor; process until smooth. Cook in hot waffle iron until very golden brown and crispy. Top with butter & syrup.

[lizi145]

Hi, Heather,

No, I haven't seen Elle around. I hope she finds us because she sure is a sweetheart!

[deirdra]

Elle is over on the lowcarber board (as ElleH). She took a 1.5 year break and is getting back to low carb eating basically Meat & Eggs.

[zip11777]

Looks like the Fluffy pancakes are a little easier to make...What 'protein powder' should I get to try this out? I am new to this whole LC thing...I am just looking at GNC or Vitamin Shoppe websites, there are hundreds to shoose from.

[Doctari]

Almost any protein powder will work (be sure to check them though some are low carb (1-4g a scoop) and some are not (>24 g a scoop).

I've had good luck with Bio-Test Super Metabolic Drive (normally only available online) simply because of it's ease of mixing and taste. Its drawbacks are the cost and availability.

I've also had good luck with Body Fortress brand protein powder. It's available at most Wal-marts/Krogers etc. It's normally around 13 bucks a tub and it has ok mixability and ok taste.

I'd suggest trying a couple and seeing what you like however.

Welcome to PP.

[Rhyme'n Reason]

Hi all--

Breakfast is a huge challenge for me because I can't stand the taste or texture of eggs.

But this recipe works for me. It's quick and easy, and best of all, it has a lot of staying power. It actually holds me through lunch. (I had to remind myself to eat something.)

I combined the spice bowl muffin recipe Gaelen posted with Realruth's flaxseed pancakes (basically I just substituted vanilla whey protein powder and eliminated the cream). Excellent!

1/4 c. vanilla whey protein powder
1/4 c. milled flax seed
1/4 tsp. baking powder
2 tsp. pumpkin pie spice
1 tbsp. olive oil
1 egg
1 tbsp. Splenda
Enough water to give it a pancake batter consistency (a bit thicker than typical)

It makes two medium sized pancakes.

Ruth

[RedTerror]

Do you use soy protein in your pancakes, i use soy protein in my breakfast pancake

redterror



Index of Pancakes and Bowl Muffins:

Almond Cranberry Pancakes -- 17g protein, 4g ECC
Billie's Ricotta Pancakes -- per pancake, 13g protein, 6g ECC
Elle's Waffles
Flax Cakes
Flaxseed Pancakes (from realruth)
Flaxseed Meal Pancakes -- 9g protein, 2g ECC
Fluffy Pancakes (from cmcole's collection)
German Pancakes -- 19g protein, 2g ECC (from cmcole's collection)
Great Pancake Recipe (from cmcole's collection)
LC Pancakes using "Basic Low Carb Baking Mix" (from cmcole's collection)
Low Carb Blintzes by Rani Merens (from cmcoles's collection) -- about 35g protein, 8g ECC
Low Carb Waffles (adapted by Gabe from 'Basic Waffles' in the Eadeses' cookbook) -- 18g protein, 5-7gECC
Microwave Flax Bread from yahoudi, with sweet, rye and toasting variations from realruth
Pancakes #1 (from cmcole's collection) -- 14g protein, 13g ECC
Pancakes #2 (from cmcole's collection)
Pancakes almost like mom used to make (from cmcole's collection)
Pancakes from Atkins Bake Mix, with Maple Butter
Spice Bowl Muffins (from Becky, adapted from a recipe on activelowcarber and posted on the yahoo! group PPBBS)
Spice Flax Meal pancakes (adapted by Rhyme'nReason)
Trey's Flax Meal Pancakes
Zucchini Breakfast Pancakes -- about 1g ECC

[lczeledoc]

I make a not so low carb pancake for my 1-1/2 yr old daughter.
I saute in butter a banana in pieces. Whip two eggs in bowl add a little milk, stir in about 1 tbsp of buckwheat. Pour over the banana pieces being sauted. Lower the heat and cover. Flip it over and voila! It is more like a banana frittata. She loves it. No topping required.

A do a version of it for myself with lower glycemic fruit and almond flour instead of buckwheat. But I pour butter & honey!

[Adriana]

I make a not so low carb pancake for my 1-1/2 yr old daughter.
I saute in butter a banana in pieces. Whip two eggs in bowl add a little milk, stir in about 1 tbsp of buckwheat. Pour over the banana pieces being sauted. Lower the heat and cover. Flip it over and voila! It is more like a banana frittata. She loves it. No topping required.

Your daughter might like a banana omelette too. Just put sliced bananas in a couple of scrambled eggs and cook omelette style...you get bursts of sweet interspersed with creamy slightly salty eggs. Yum.

[shareli]

A couple months ago, or maybe more, someone posted a recipe for flaxmeal pancakes and protein, and it was microwaveable. It may have been embedded in a post concerning a different subject. I wrote idown the recipe, tried it, and really liked it, and now I can't find my notes. I remember that the recipe contained 3 eggs, flaxseed meal, protein powder, baking powder, melted butter, and possibly something else, but I do not remember the exact quantities of the ingredients. I've searched through the recipes for pancakes that are posted here, and the one I'm looking for is not among them. Can someone help?

[zip11777]

Have you tried the 'Big Train' Pancake mix? It is really good, I have it every Sunday morning, while the rest of my family eats the 'Bisquick' version!

Not quite as fluffy as the real thing, but really easy to make and the taste os excellent. SOmetimes I'll add blueberries, and I always top it with "Walden Farms" syrup which is zero carbs.



I buy it from The Diet Shop in Ronkonkoma, NY, here is the website: https://www.thedietshop.biz/#/about

[S Bear]

A couple months ago, or maybe more, someone posted a recipe for flaxmeal pancakes and protein, and it was microwaveable. It may have been embedded in a post concerning a different subject. I wrote idown the recipe, tried it, and really liked it, and now I can't find my notes. I remember that the recipe contained 3 eggs, flaxseed meal, protein powder, baking powder, melted butter, and possibly something else, but I do not remember the exact quantities of the ingredients. I've searched through the recipes for pancakes that are posted here, and the one I'm looking for is not among them. Can someone help?

I do something sort of like that:

4 tablespoons flaxmeal
2 scoops vanilla whey
1 tsp baking powder

mix dry ingredients

melt 2 tablespoons butter
mix in two eggs

add mixture to dry ingredients and stir until thick gummy batter created.

Spread in 9-inch glass pie pan

microwave until no longer gummy. (I usually check after 2 minutes, and then add a minute at a time.) If you add things like blueberries, cook time will be longer.

don't microwave too long, or you'll end up with biscotti.

In fact, I made some pretty good biscotti like this by adding nuts, a tablespoon of cocoa, and some tevia.

[shareli]

Thank you, both. SBear, I think your recipe is the one I was looking for. It's really satisfying, although makes too much for just little old me -- uh, the "little" is not accurate, but the "old" is. :)

I'll also try to find the Big Train mixes closer to home here in Michigan. I'm afraid once I add shipping and handling -- well, you get the picture. It sounds yummy though, and maybe one of our local health food stores carries it.

Ah, pancakes again on Sunday mornings!

[S Bear]

Thank you, both. SBear, I think your recipe is the one I was looking for. It's really satisfying, although makes too much for just little old me...

Yeah--I either fry up a couple of eggs, or mix some berries with cottage cheese, and then serve as breakfast for two.

I've never found a glass pie pan the right size for a single serving, but I suppose there's probably a small glass casserole dish out there somewhere...

[shareli]

Actually I used one of my Corelle dinner plates sprayed with non-stick coating and zapped it in the microwave, and it worked just fine.