Fluffy Pancakes

Peggy's Fluffy Pancakes
                Fluffy Pancakes

I can clearly see that this will now be my go to low-carb pancake recipe.  Even my picky husband says this tastes just like the real deal.  I might add this is my lowest CALORIE pancake recipe, for those watching caloric intake closely like I do now to get my last 20 pounds off.   These rise nicely and come out light and fluffy, hence their name.  This recipe is not suitable until you reach the grains rung of Atkins OWL Phase 2.

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3 eggs, beaten

¼ c. cream

¼ c. water

¼ tsp. vanilla extract (optional)

6 drops EzSweets (small bottle) liquid sucralose

½ c. Jennifer Eloff’s Splendid Gluten-Free Bake Mix

½ c. Carbquik bake mix (or ½ c. more Jennifer’s gluten free mix for 100% gluten free version)

2 tsp. baking powder

2 tsp. oat fiber (omit for gluten free)

1 T. flax meal

DIRECTIONS:   Measure and mix well all dry ingredients in a medium bowl. Beat in eggs and other liquid ingredients.   Dip by ¼ c. scoops onto heated, oiled hot griddle or skillet.  When bubbles form on top, flip and brown second side. I get seven 3-4″ pancakes out of this batter.  Serve with your favorite sugar-free maple syrup.

NUTRITIONAL INFO:  Makes 7 pancakes, each contains:

95 calories

7.24 g  fat

9.44 g  carbs, 6.73 g  fiber, 2.71 NET CARBS

7.74 g  protein

174 mg sodium

30 thoughts on “Fluffy Pancakes

  1. Jo

    I look so forward to trying your reipe, but I don’t have liquid sucralose. Could I substitute another sweetener and how much would I use? I have truvia and swerve.

    1. Yes you can, but I wouldn’t have a clue how much, short of tasting the batter. You can try 1 T. of a granular sweetener, but I really don’t know. Sweeteners are the most experimental ingredient in low-carb cooking IMO. Every type and brand is different. Check your package for guidelines.

  2. Peggy – I always have Jennifer’s bake mix on hand. I’m curious if I added Einkhorn flour along with Jen’s mix, if that would work? I used Carbquick a few years ago, but didn’t like how some recipes came out using it. So, I don’t think I would try it again. My Einkhorn flour just sits there so lonely in the cabinet, I really want to try some recipes with it, but not sure what it would be good in, other than breads.

    1. Yes, just use the Einkorn flour for the carbquick I mention in this recipe. That will cook up nicely I think. Sandi, I have also developed a bake mix with Einkorn flour I’m really liking so far. Just barely getting used to baking with it, but have had several successes: https://buttoni.wordpress.com/2014/05/17/einkorn-low-carb-bake-mix/ Type Einkorn in my searchbox and it will bring up the recipes to date I’ve done with my new bake mix. 🙂 You might like to make a half a batch and do some experimenting with it also.

  3. Sheila

    Hi, where do you buy oat fiber and what if you leave it out, does it make a big difference or is there a substitute? thanks, can’t wait to try these

  4. Hi Peggy! I really enjoy your recipes! I had to comment on these. I made them for the second time this morning. (I did not use carb quick as I don’t have any on hand) But I have to say, these are the BEST low carb pancakes I have made EVER! I can eat 2 and feel full and satisfied. I’m always worried I’ll want to eat more, but I manage with just the two. They are so fluffy and seem to me what real pancakes taste like. (been so long I barely remember haha) This recipe is a KEEPER!!! (and a shout out to Jennifer Eloff for her awesome baking mix! I love it and keep it handy now!

    1. Isn’t Jen’s bake mix marvelous? And this recipe is truly the one I have that lives up to the name. Do try my bluebery version sometime. It’s this basic batter with a few berries added. They’re DEElicious. Thank you for taking the time to stop by and giving me the feedback. I always like to know if folks are liking things or if they have problems with a recipe. :).

  5. Margaret

    Peggy is the carb count given for the recipe using only Jennifer Eloff’s flour mix or is it for your variation with the CarbQuick addition? They look delicious!

    1. Short answer, no. I’m no chemist and sure don’t know how they act chemically in the oven. You can compare the ingredients 1 by one on both mixes and can clearly see they are not the same. But I find from personal experience, they can be used interchangeably and render about the same result, nicely baked goods. I actually like a mix of the two best, but I have no gluten issues. CQ my render a slightly smoother texture because it has some real flour in it. It is pumped up with fiber (soy and wheat) and therefore gets a considerable deduction for fiber from the total carb count. it also has shortening, leavening whereas Jen’s doesn’t. It also has Carbalose wheat flour and wheat gluten. That’s about all I can say on your question.

    1. I’m sorry I somehow didn’t see your post, Dawn. You could use all Jen’s bake mix and leave the Carbquick out and see how that works for you. I think the texture will be coarser and not as smooth, but taste should still be very good.

    1. I’m not familiar with the Canadian market, Annette. I order mine on-line at Netrition.com but don’t know if they ship to Canada. If you Google you are apt to find other sources on-line and may find one that will ship to you. Some better health food stores here in the States carry it. Sadly, the only such store where I live only offered to order it when I need it with a 4 week wait.

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