Low Carb Pancakes
- 1 cup soy flour
- 14 cup wheat flour
- 4 teaspoons baking powder
- 2 tablespoons Splenda sugar substitute
- 14 teaspoon salt
- 3 eggs
- 1 12 cups half-and-half
- 3 tablespoons canola oil
- 12 teaspoon vanilla extract
- Pancake Preparation:(approximately 2.5 net carbs per pancake).
- Beat oil, eggs, vanilla extract and half and half in a large bowl with a wire whip.
- Sift in dry ingredients and beat batter until smooth.
- Don't worry about over-mixing.
- Preheat large frying pan over medium-medium high heat.
- Spray pan liberally with canola cooking spray.
- Spoon a generous tablespoon of batter into pan making sure pancakes don't touch.
- Flip pancake when bubbles start to form on top.
- Cook about 2 minutes each side.
soy flour, flour, baking powder, splenda sugar substitute, salt, eggs, canola oil, vanilla
Taken from www.food.com/recipe/low-carb-pancakes-399833 (may not work)