Low carb pancakes were not on my radar screen last year, but since starting a low glycemic and controlled carb diet (Trim Healthy Mama), I was determined to find a way to carry on our Saturday brunch tradition.
The Trim Healthy Pancake recipe (E) here and in their book was good, but eggs and bacon were an integral part of the Saturday tradition, as was cream in my coffee. So I’ve been on the lookout for a good “S” (satisfying) version that would allow us to indulge in our feast. This is that pancake. It’s based on my friend Em’s recipe. Thank you Emily! They are lovely. And now we are full, satisfied, and don’t have the sugar-jitters after breakfast. And, I’ve lost over 20 pounds eating like this for the last couple months. Life is good.
I’m including a single serving recipe that makes 3 pancakes, and a family sized recipe that makes 12 pancakes. These are quick enough to mix up any morning of the week.
When I set the plate on the table on Saturday morning, our pancakes were on one half, and the “normal” pancakes were on the other. My man didn’t know which was which, and when I showed him the “diet” pancakes, my daughter groaned, “Those look like the best ones!” And that might be the end of “normal” pancakes all together in this house.
The pancakes you see above were made with a finely milled organic golden flax meal that I found at Costco. The ones I’ll show you below are made with Bob’s red mill flax meal, which is not as finely ground, and even has the occasional whole flax seed in it. It definitely has more of a “whole grain” mouth feel and look.
So if texture is a big deal to you, go for this brand:
So, aside from the flax meal, you’ll need regular or low fat ricotta cheese, eggs, baking powder, and sweetener of your choice.
I like to add vanilla, and sometimes nutmeg and cinnamon to my pancakes. Just to mix things up a bit in the flavor department. This morning, I’m just making a small batch of pancakes for myself. So I’ll add 1/4 c. of ricotta, 2 T. of flax seed meal, a dash or 3 of the Nunaturals Stevia Extract, 1/2 t. baking powder, and an egg to a bowl.
And I’ll blend it with a fork until it looks like this.
Then, I melted some butter in my cast iron skillet, over medium heat. If you use full fat ricotta, and have a decently seasoned or non-stick skillet or griddle, there is really not a need to use butter to fry them. But today, my skillet is screamin’ to be re-seasoned, and I wanted crispy edges.
Next, you’ll spoon your pancake batter onto the griddle in 3 equal puddles. This is not like working with regular flour based pancakes. The batter is softer and more delicate, so you want to let them really sit and cook to set. Which means that you don’t want your heat so high that they brown too quickly.
oops. Like that. <adjusts heat down a bit> There. Add a melty pat of butter, and cover in sugar free berry syrup, and you’ve got a VERY satisfying and delicious breakfast. And a happy pancreas that’s not stressing out over a blood sugar spike.
It’s gonna be a good day.
Here is your printable low carb pancake recipe:
- For one serving of 3 pancakes:
- 1 egg
- ¼ c. ricotta-full or low fat
- 2 Tbls. Flax seed meal-I like finely milled golden flax
- ½ tsp. baking powder
- dash of salt
- sweetener to taste -I use 2-3 dashes of NuNaturals Stevia Extract
- optional: 1 t. cinnamon or a pinch of nutmeg
- ½ t. vanilla extract
For a family size batch of 12 pancakes, use the following measures:
- 4 eggs
- 1 cup ricotta (full or low fat)
- ½ c. flax seed meal
- 2 tsp baking powder
- ⅛ tsp. salt
- sweetener to taste (8-12 dashes of Stevia Extract)
- 1½ t. vanilla
- optional: 1 Tbls. cinnamon or ½ tsp. nutmeg
- Add ingredients to bowl in order listed.
- Blend with a fork until well mixed.
- Warm skillet or griddle over medium to medium low heat.
- Melt butter if you like crispy edges.
- Spread a single serving recipe into 3 equal pancakes, about 4-5 inches in diameter.
- Cook slowly until they are firm enough to flip.
- Turn and cook on opposite side.
- Serve immediately, with your choice of toppings. Our favorites are sugar free berry syrup, whipped cream, or Greek Yogurt with maple flavoring.
My friend Melissa shares a similar recipe here.