Jeff's Killer Low Carb Pancakes

Updated February, 2001

This recipe started out as waffles. In fact, the waffle recipe served as the experimental ground for this recipe. I changed the process and ingredients a bit to come up with a delicious low carb pancake recipe. At least it is delicious if you use high quality ingredients (I've listed the brands I use below). I never really liked any of the other low carb pancake recipes I tried (CAD, PP, etc). They weren't really like pancakes at all to me. My goal was to come up with a pancake that cooked up like regular pancakes and that had a mouth feel close to regular pancakes. I succeeded beyond my wildest dreams. Even my 10 year old daughter (who wouldn't TOUCH ricotta cheese, soya powder or wheat bran with a 10 foot pole) loved them. As an added bonus, they are a good source of fiber.

Obviously, this is not a breakfast to be used on induction. However, it is a great way to burn up about 10 grams of your allotment while on OWL and it breaks the boredom of eating eggs everyday for breakfast.

1    cup    Whole milk ricotta cheese (I use Sorrento brand)
1/2  cup    Soya powder (I use Fearn brand)
1/4  cup    Wheat bran (I use Arrowhead Mills brand)
1/2  tsp    Salt
1/2  tsp    Cinnamon
1/8  tsp    Baking powder (optional - helps texture a bit)
1/4  cup    Heavy cream
4    large  Eggs
1    tbl    Oil (Canola or any neutral tasting oil is fine)
2    pkt    Artificial sweetener
                OR
1/4  tsp    Stevia liquid
 
Combine all dry ingredients in a mixing bowl and stir.  Add
ricotta and liquid ingredients.  With an electric mixer, mix
on lowest speed for about 10 seconds then at highest speed
for about another minute.  If the batter is too thick, add
a tablespoon or two of water or cream.   Heat a non-stick
griddle (or coat a griddle with vegetable spray).  Pour batter
onto hot griddle to about 3 to 3.5 inch circles.  Cook until
bubbles surface on uncooked side, flip and cook until done
(about another minute).  Serve hot with melted butter or
DaVinci Sugar-Free Pancake Syrup.

Makes 3 to 4 servings.  Will keep well in refrigerator for
a couple of days.  Cooked pancakes will reheat well in the
microwave.  Recipe can also be cut in half (1/2 of 1/4 cup
is 2 tablespoons)

Notes: The size of the eggs and the moisture content of the ricotta cheese will affect the thickness of the batter. A "dry" ricotta will require adding more cream or some water to the batter. I have also used 2 whole eggs and 4 egg whites instead of 4 whole eggs. This actually improves the final result somewhat. Some people have told me that this recipe works well substituting soy protein isolate for the soya powder. Doing so will reduce the total carb count to approximately 18 grams. It will also cut the fiber content in half.

Carb Count: Entire recipe - approximately 32 grams. 8-11 grams per serving. Also contains 3-4 grams of fiber per serving. Assumes 2 grams of carb per 1/4 cup of cheese. Check the label - it varies between brands.