Low Carb Pancakes

 http://mrbspancakehouse.com/wp-content/uploads/2014/03/2.jpeg

 

What you need:

-1/4 cup egg whites

-1/4 cup fat free cottage cheese or ricotta

-2 tbsp. ground flax seed

-1/2 tsp. baking powder

-dash of salt

-Splenda/Stevia, to taste

-1 tsp. cinnamon

-1/2 tsp. vanilla extract

How to:

Add ingredients to bowl in order listed. Blend with a fork until well mixed. Warm skillet or griddle (pray with non-stick cooking spray) over medium to medium low heat; divide batter into 3 equal pancakes. Cook slowly until they are firm enough to flip. Turn and cook on opposite side. Serve immediately with your choice of toppings. My favorite is a dollop of Greek yogurt, drizzle of Walden Farms No Calorie Pancake Syrup, and fresh blueberries. The pancakes freeze well, separated by a layer of paper towel or parchment. They reheat quickly in the oven, directly on the rack, or in a toaster or frying pan. 

Recipe= 110 calories & 3g carbs (plus 2000mg Omega-3 fatty acids!)

 

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