Pancakes

This is a family size recipe. If you have leftovers you can freeze them and microwave them for a breakfast on another day.

4 eggs
½ cup Gluten Flour
1/3 cup of Soy Flour
½ cup Wheat Bran
¼ teaspoon Salt
1 Tablespoon Baking Powder
1/4 teaspoon Vanilla
2 Tablespoons Splenda
1/3 cup Cream
1/3 cup Oil
1/3 cup Water

Whisk the egg. Add the dry ingredients, and the cream vanilla and oil. Mix well - the trick is to get rid of all the lumps. Add the water last (you might need a little more - I don't really measure) to get to a less thick consistency - it is still thicker then 'normal' pancakes.

Cook on medium heat - I made mine regular pancake size and they were easy to flip.


I put the sweetener in them so that they are pancakes and you get maximum sweetness because it is evenly distributed and don't need to add anything ... however, I have made them saucer size without the sweetener and had them savory with ham and cheese in a roll-up, and they were also really good.



[font=&quot]Makes about 10 pancakes.[/font]

These sound wonderful. You forgot to list the vanilla in the ingredients. How much should there be of it? I will make these today, but will substitute my French Vanilla SF DaVinci syrup for the Splenda and the vanilla.

Sorry about that. I fixed it. It is 1/4 teaspoon of Vanilla. Not very much.

Hi, i'd like to try these but would like to sub something for the soy flour. Does anyone know what that could be?

Would ground flax meal work?

thanks

Deb

Ground almonds would probably do the trick. I usually make my pancakes with them, but will try this variation as it looks good.
Babs

Deb,
Maybe Oat Flour would work for the soy flour. Oat flour doesn't have the soy taste to it.

if your looking for the flavor you get from instant pancake mixes, you might want to go ahead and use the soy flour. i made pancakes for my family from an instant pancake mix and happend to lick the batter off my finger and thought to myself, "i know that flavor". looked at the ingredients, and sure enough, soy flour figured prominently into the ingredients. i've since checked several different packages with that flavor, and sure enough, soy flour. maybe most people have always made homemade pancakes, but i had always used instant. much easier. anyway, something to think about.

have a fab and fit day!

How Many Carbs Are In These Pancakes?

Is There Anything To Use In Place Of Gluten Flour? I Have Everything Else To Make These But No Gluten Flour. I Am Really Hungry For A Pancake. Thanks For The Wonderful Ideas

i haven't tried this recipe, but this pancake recipe

http://forum.lowcarber.org/showthread.php?t=149091

is excellent

it unfortunately also needs vital wheat gluten. if you can get some, it is very worth it.