egg pancakes
(3 ratings)
This recipe came out of my quest to develop lower-carbohydrate, higher protein foods, as my doctor believes that is good for diabetics and weight loss. So how do you make pancakes low carb? I just love pancakes with butter, syrup, and bacon. For these, I used olive oil-butter spread, sugar free syrup, 40% Less Fat Bacon by Gwaltney, and the pancakes have only 19 grams of carbohydrates per serving.
(3 ratings)
yield
2 serving(s)
prep time
5 Min
cook time
15 Min
Ingredients For egg pancakes
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2eggs
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1/4 chalf & half
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1/2 cbob's red mill whole grain pancake mix
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oil spray for pan
How To Make egg pancakes
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1Beat eggs with half & half. Stir in the pancake mix until well combined. Adjust batter with a little milk or a little more pancake mix, to your liking.
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2Heat griddle or skillet over medium heat. Brush or spray with oil.
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3Pour about 1/4 cup batter slowly for each pancake. This makes a 6-inch pancake. The recipe made 5 pancakes this size, which I stacked and cut in half. One serving is half the recipe.
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4Calories: 192 Total Fat: 8.4 g Total Carbohydrates: 19.1 g Fiber 2 g Sugars 1.9 g Protein 10.4 g
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