Atkins Pancakes
3.6g
Net Carbs
6.3g
Protein
4.7g
Fat
1.1g
Fiber
82
Calories
Cooking tip: Let's talk about topping your stacks the smart way! We're all about fresh berries, sugar-free syrup, and pecans (just pay attention to net carbs whenever you add ingredients).
Ingredients:
- 2 teaspoons Baking Powder (Straight Phosphate, Double Acting)
- 1 large Egg (Whole)
- 1 cup Cream (Half & Half)
- 1/4 teaspoon Salt
- 1 individual packet Sucralose Based Sweetener (Sugar Substitute)
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe, you will need 1 cup. Serve pancakes with sugar-free pancake syrup and add fresh or frozen blueberries, if desired. This recipe makes ten 4-inch pancakes. Each serving is one pancake. You can freeze and reheat them before serving.
- Blend together 1 cup baking mix, sugar substitute, baking powder and salt in a large mixing bowl.
- Add the half and half and egg. Whisk batter. Let the mixture sit for at least 5 minutes to activate the baking powder.
- Coat the griddle with olive oil spray. Over medium heat, pour 2 tablespoons of batter for each pancake to cook 4 pancakes at a time. When bubbles appear on the top and the edges are firm, 3-5 minutes, flip the pancakes and cook another 2-3 minutes. Keep warm in the oven.
- Repeat with remaining pancakes.
