PANCAKES (LOW CARB)
14.6 carbs for 2 serves of pancakes (4 pancakes) and one lot of syrup. Recipe makes 6x3" sized pancakes
Source: SAMSPLACE

1 egg
125 g almond meal
1/3 cup of whole milk (if you use buttermilk subtract 2.7 carbs from the 14.6 carb total)
2 Pks Splenda
1 Tbsp of plain wholemeal flower. (I would like to try using half this amount next time to see if I get the same results. The flour, I think I got it worked out properly, is 8.2 carbs per Tbsp.)

Mix egg with almond meal well. Add milk and mix. Add Splenda and mix. Add wholemeal flour and mix. Fry up in butter. Makes 6 pancakes. 2 pancakes per serve.

Syrup recipe:
No added sugar jam that has a carb of 3.8 per 10g or less

10g or close to a Tbsp of jam mixed with 1 1/2 Tbsp of water. Microwave for about 40-60 seconds.


Angel Pancakes (low carbs)
Source: Carol Williams
Serving Size : 3 Preparation

1/3 cup low carb bake mix -- or Atkins bake mix (recipe follows)
3/4 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons Splenda
2 tablespoons light butter -- melted
1/4 cup light cream cheese -- whipped,
1/4 cup sour cream
3/4 teaspoon vanilla
3 extra large eggs

Place eggs, melted butter, sour cream, cream cheese, splenda and vanilla in blender container. Pulse to blend. Add the dry ingredients; pulse to mix and then blend on high until thick and creamy. Pour into a bowl and let rest for 15 minutes. Heat large skillet, add butter or oil and cook three pancakes at a time until batter is used up. Serve hot with butter and a low carb syrup or topping of your choice.
Makes 9{3 each serving}very fluffy pancakes.

Each serving : 8.2 carbs minus 3.2 grams fiber= 5 carbs and 21 grams protein{using my low carb bake mix.}

Low Carb Bake Mix

1 cup soy flour, lowfat
2 cups GeniSoy Ultra-XT Protein Powder -- * see note
2 teaspoons baking soda
2 tablespoons baking powder
2 tablespoons splenda
1 teaspoon salt

Sift together then store and use as you would Dr. Atkins's. It's much cheaper and things come out about the same.
Makes 3 cups

Nutritional numbers for entire recipe: 1631.4 calories, 9.7 grams fat, 119.9 grams carbs, 85.8 grams fiber, 361grams protein.
1 cup mix@ 11.4 carbs

**You could try substituting soya powder (milder taste) for the soy flour and substituting egg protein for soy.

Note from Source: I used a Soy Protein Powder by GeniSoy. It is fat free, 0 carbs, 6 grams fiber per scoop. You could use Soy Protein Isolate as was used in the original recipe. I also used the "lowfat" soy flour NOT the "defatted" kind.
1 scoop of mix is equal to 2 1/2 Tablespoons.
I'm impressed with the aroma of the mix....not strong at all!!


Faux Atkins Bake Mix:

1 cup soy flour
2 cups soy protein isolate
2 tablespoon baking soda
1 teaspoon salt
2 tablespoons Splenda

Sift together then store and use as you would Dr. A's. It's much cheaper and things come out about the same.

**You could try substituting soya powder (milder taste) for the soy flour and substituting egg protein for soy.