Here’s a variation on my Fluffy Pancakes I think you’ll like. These were delicious with just regular sugar-free maple syrup, but you could also simmer some berries in water or cranberry DaVinci syrup, sweeten and thicken to taste and have a cranberry syrup if you prefer. These are not suitable until you are in Phase 2 OWL of Atkins or well on your way to reaching goal. They are delicious and I think you’ll be glad you tried them.
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DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.
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 if gluten free)
1 T. flax meal
½ c. sugar-free dried cranberries, chopped coarsely
½ c. walnuts, chopped coarsely
DIRECTIONS: Beat the eggs and wet ingredients (first 5 items) in a bowl. Measure the dry ingredients on top and stir. Add the cranberries and walnuts and stir gently to mix well. Heat and lightly oil a griddle and using a 1/3 c. measuring cup, scoop the batter onto the griddle and slightly spread it out to around 4″ circles of batter. Brown lightly. Flip and brown the other side. Serve with sugar-free maple or homemade sugar-free cranberry syrup.
NUTRITIONAL INFO: Makes seven 4½” pancakes, each contains:
7.2 g fat
16.4 g carbs, 9.4 g fiber, 7 g NET CARBS
9.70 g protein
180 mg sodium