I did some recipe combining and came up with these tasty, Induction suitable pancakes. They fluffed up quite nicely and the flax meal makes them VERY filling! Isopure whey protein is lower in carbs than the one I mention below, but it’s what I had on hand. This batter is not pourable and you may have to spread it around with a spatula or spoon to make the pancakes flatter.
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¾ c. flax meal (I like half dark and half golden)
¼ c. vanilla whey protein (I used Body Fortress with 3 carbs per scoop)
¼ c. cream
¼ c. water (or more if batter gets too thick)
1 beaten egg
¼ tsp. each baking powder and baking soda
DIRECTIONS: Mix all ingredients. Using ¼ c. measuring cup not quite full, spoon this fairly thick batter onto a hot, griddle to make 6 pancakes. I oiled my griddle with coconut oil but any acceptable oil is OK. Cook over medium-high heat. When the batter begins to rise up a bit and pancakes are browning to your liking on first side (about 2 minutes), flip and cook until second side is brown. Serve at once with butter and your favorite syrup (I use Cary’s sugar-free maple syrup).
NUTRITIONAL INFO: Makes six 4″ pancakes, each contains:
8.32 g fat
5.13 g carbs, 3.90 g fiber, 1.23 g NET CARBS
8.28 g protein
124 mg sodium