ROTD-It's FAT Tuesday and Ntl. Pancake Day-Here's some LOW CARB recipes!

 Low Carb Maple Pecan Pancakes  Non-stick cooking spray or butter 2 eggs 1/3 cup heavy cream 1/4 cup water 1 teaspoon no sugar added maple extract 1/2 cup soy flour 2 tablespoons sugar substitute (recommended: Splenda) 1 tablespoon wheat (or oat) bran 1/4 teaspoon baking powder 1/8 cup chopped pecans (walnuts may be substituted) Low Carb Fresh Whipped Cream, recipe follows  Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.

Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.

-------------------------------------------------------------------------- From MrBreakfast.com

Low-Carb Pancakes (Pork Rinds) (1 serving)

• 2 eggs
• 1/4 cup heavy cream
• 1/2 of a 3-oz bag of unflavored pork rinds
• 3 packets of Splenda (or other sugar alternative)
• 1/2 teaspoon cinnamon
• 1 dash nutmeg

Crumble pork rinds until they resemble bread crumbs. In a separate bowl, beat eggs until frothy then add remaining ingredients and continue to beat until well mixed. Add pork rinds to the egg/cream mixture and set aside for 5 minutes to allow batter to thicken. Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface large spoonfuls. Coo****il each side is lightly browned. Serve with butter and a low-carb store bought syrup. Or for an interesting low-carb topping, mix 1 Tablespoon of sugar-free jam with 1 and 1/2 Tablespoons water and microwave for 45 seconds.

Low-Carb Pancakes (Soy Powder) (1 serving)    Printable Version

• 2 eggs
• 1/4 cup soy protein powder
• 1/3 cup sour cream
• 1 teaspoon baking powder
• 2 Tablespoon olive oil

This recipe has roughly 6 grams of carbs. Simply mix together all the ingredients with a whisk - batter may be a bit runny. Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface large spoonfuls. Coo****il each side is lightly browned.

Low-Carb Pancakes (Cottage Cheese) (1 serving)

• 1 cup low-fat cottage cheese
• 2 egg whites
• 1 egg yolk
• 1 Tablespoon soy flour
• 1/2 Tablespoon cream of tartar*
• 1/2 package artificial sweetener

*Please see notes below Beat the egg whites until frothy, then add the cream of tartar and continue to beat until stiff peaks form. In separate bowl, mix together the egg yolk, cottage cheese, soy flour and sweetener. Combine the two mixtures and stir until just combined. Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface large spoonfuls. Coo****il each side is lightly browned.

Low-Carb Pancakes (Flax Seed) (1 serving)    Printable Version

• 1/2 cup of ground flax seed meal
• 2 eggs
• 1/4 cup of cream
• 3 Tablespoons of cottage cheese
• 2 Tablespoons of oil or melted butter
• 1/4 teaspoon baking powder

This recipe has roughly 13 grams of carbs. Simply mix together all the ingredients with a whisk - batter should be a bit runny. Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface large spoonfuls. Coo****il each side is lightly browned. Serve with butter and a low-carb store bought syrup. Or for an interesting low-carb topping, mix 1 Tablespoon of sugar-free jam with 1 and 1/2 Tablespoons water and microwave for 45 seconds.

Low-Carb Pancakes (Wheat Gluten) (1 serving)    Printable Version

• 2 eggs
• 2 and 1/2 Tablespoons wheat gluten
• 2 Tablespoons heavy whipping cream
• 1 Tablespoon olive Oil
• 1 Tablespoon water
• 1/2 teaspoon baking powder
• 1 teaspoon Splenda or 1 packet other sugar substitute

Simply mix together all the ingredients with a whisk - batter may be a bit runny. Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface large spoonfuls. Coo****il each side is lightly browned.

Low-Carb Pancakes (Bran Flakes) (1 serving)    Printable Version

• 10 large egg whites
• 1/4 cup unprocessed bran flakes
• 1 packet artificial sweetener
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon ground cinnamon
• 1 dash nutmeg

This recipe has roughly 13 grams of carbs. In a medium glass or metal bowl (don't use plastic), Whip all of the egg whites with the cream of tartar until stiff peaks form. This usually takes a few minutes. Add all the remaining ingredients and mix well. Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface large spoonfuls. Coo****il each side is lightly browned.

Low-Carb Pancakes (Almond Flour) (2 servings)    Printable Version

• 1/2 cup almond flour
• 1 packet sugar substitute
• 2 eggs -- beaten
• 1/3 cup seltzer water
• 1 Tablespoon heavy cream
• 1/4 teaspoon salt
• dash of cinnamon

Simply combine all ingredients and cook on a hot, lightly greased griddle or skillet. Serve with sugar free syrups, or cool a bit and use as "bread" with low-carb spreads. (If using with non-sweet toppings, leave out sweetener and cinnamon.)

Low Carb Pumpkin Pancakes (2 servings)    Printable Version

• 1 large egg
• 1/2 cup pumpkin puree'
• 1/3 cup flaxseed meal
• 1/3 cup whey protein powder
• 1 Tablespoon butter - softened
• 1/2 teaspoon vanilla extract
• 2 Tablespoons sour cream
• 2 packets Splenda or equivalent
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda

This recipe has about 14 net carbs per serving. In a medium bowl, lightly beat the egg. Blend in pumpkin, butter, vanilla and sour cream. In a separate bowl, sift together all dry ingredients. Combine wet and dry ingredients. Mix well. On a lightly greased skillet or fry pan, dollop out about 1/3 cup of batter to make each pancake. This makes about 4 pancakes. Serve with your favorite topping. Be sure to make the pancakes a little smaller than usual since they're a little fragile (no flour to hold them together as well as standard pancakes).

THIS IS A PRETTY DECENT MIX:

http://www.carbsmart.com/dixiepancake.html

Review here:  http://livinlavidalocarb.blogspot.com/2006/05/jimmys-bring-b ack-memories-low-carb.html

 LOW-CARB CARAMEL BUTTER PECAN PANCAKES 2 eggs 1 package of Dixie Diner Pancake Mix 1/3 cup of heavy cream 1 cup of water 50 mL DaVinci Caramel Syrup 1 pound shelled pecans, whole 1 stick of butter In a large bowl, whisk the 2 eggs for a couple of minutes until they start to get frothy. Add the Dixie Diner Pancake Mix, heavy cream, water, DaVinci Caramel Syrup and whisk together until well blended. Add the pecans and stir until thoroughly mixed. Heat a large nonstick skillet to medium-medium high and put a couple of tablespoons of the butter in the pan. When the skillet is hot, take a ladle and scoop out the batter mix into the skillet. Cook the pancakes for 30-45 seconds and flip with a spatula. Then cook another 30-45 seconds on the other side and use the spatula to place on a plate. Re-butter the skillet and repeat the process over and over again until you run out of batter. Makes 6 large pancakes (and you'll only be able to eat one they're so filling!). Net Carbs: 6g Fiber: 8g Protein: 11g