PANCAKES
These lovely, hearty pancakes taste like
wholegrain pancakes. This is a recipe
from Donna Hodach-Price, who
inspired me to persist in finding a good low-carb and gluten-free bake
mix. She helped with quite a bit of
testing as well. Thank you, Donna! This recipe is also in the cookbook, Low-Carbing Among Friends, volume-1.
3 large eggs
2 tbsp light-tasting olive
oil, OR (30 mL)
butter, melted
1/2
cup Hood® Calorie
Countdown (125 mL)
Milk, OR Carolyn’s Low-Carb Milk, OR
a mixture of whipping cream and water (half and half)
a mixture of whipping cream and water (half and half)
1 tsp vanilla extract (5
mL)
1 cup Gluten-Free Bake Mix (250
mL)
OR Bake Mix 2 (you can add 1/2 tsp gelatin to wet ingred.- optional)
OR 1 1/4 cups Keto Bake Mix
OR Bake Mix 2 (you can add 1/2 tsp gelatin to wet ingred.- optional)
OR 1 1/4 cups Keto Bake Mix
2 tsp baking powder (10 mL)
1/4
tsp salt (1 mL)
In food processor, in large
bowl with mixer, or in blender combine eggs, olive oil, OR melted butter, Hood® Calorie Countdown Milk, OR Carolyn’s Low-Carb Milk, OR a mixture of whipping cream and water, liquid sweetener and vanilla extract; process.
In medium bowl, combine Bake mix of choice, baking powder and salt. Add dry ingredients to liquid ingredients and
process at least one minute. It will
thicken up.
Preheat sparingly greased,
large nonstick skillet (you definitely want nonstick!) until cold water
droplets "dance" when sprinkled on hot surface. Using a scant 1/4 cup
(60 mL) of batter, drop onto hot skillet, about 3 or 4 at a time, without
letting them touch. The batter should
spread out to about a 3-inch (7.6 cm) diameter and as the batter gets thicker
upon sitting, help spread it out.
Allow to cook until they
begin to significantly 'puff'. Then using a flexible pancake turner, lift one
edge of the pancake to check the underside. If it's a nice golden color, the
pancake is ready to flip and cook on the other side.
Yield: 10 pancakes
1 large
pancake
103.3
calories
4.1
g protein
8.0
g fat
2.9
g carbs