With the recommendation of another low-carber, I find our MIM (Muffin in a Minute) also makes wonderful pancakes! They taste a lot like sweet potato pancakes to me. This one’s OK for Induction! I sometimes add 2 T. almond meal or 2 T. pumpkin to the mix, but those variations are not suitable for Induction and are NOT included in nutritional info below.
1/4 c. flax meal or golden flax meal
1 tsp. butter
1/2 tsp. baking powder
1 tsp. Splenda
1/8 tsp. cinnamon
1-3 T. water (add just until the batter is consistency of pancake batter)
4 T. sugar-free maple syrup per serving (added at table)
VARIATION: Add 2 T. canned pumpkin puree and a bit more cinnamon.
DIRECTIONS: Mix all ingredients but syrup in bowl. Add a little water to thin the batter. Spoon onto hot, greased griddle in two nice pancakes. Using back of spoon, spread/shape pancakes as this batter is quite thick and “sticky” and doesn’t spread easily on its own. Brown on both sides as regular pancakes. Serve hot with butter and syrup.
NUTRITIONAL INFO: Makes 1 serving of two pancakes containing:
122 calories, 8.3 g fat, 5.2 g carbs, 4.3 g fiber, 0.9 g NET CARBS, 4.6 g protein