Low Carb Pancake Mix

by Kelly
(Macomb, MI)

Hi Terri, do you have any idea where I can get a low carb-sugar free pancake mix locally without ordering online? Shipping is so expensive and Lifesmart in Utica closed. :)"

Terri’s Answer:

Thanks for asking Kelly. Just a note that pancakes by their very nature are high carb. The other place I go to is Discount Nutrition at 15 and Dodge Park in Sterling Heights.

However, you can make your own, no sugar, here are a couple of recipes that I thought I would share.

The trick is to use lower carb and more whole flours in them. I haven’t tried this one but its a variation of what I use from good ol’ Betty Crocker.

Soy flour has more protein and less carbs than any of the other flours and for the whole wheat, you can also try kamut, spelt, oat, etc. as a variation. Play around with it so see what combination you like best.

Instead of the sugar, I use agave, its a great sweetener (Costco has it and probably your local grocery stores too ) that is low glycemic. No funny aftertaste and healthy too!

Low Carb Pancake Recipe One

1 egg
1 cup flour (try 1/2 soy flour and 1/2 whole wheat)
3/4 cup milk
3 tablespoons vegetable oil
1 tablespoon Agave
3 teaspoons baking powder
1/2 teaspoon Celtic Sea Salt

Beat the eggs until fluffy, stir in the remaining ingredients. Then proceed to make lilke you normally make pancakes.

Low Carb Pancake Recipe Two

This recipe is from the The Low-Carb Cookbook by Fran McCullough.

She mentions that it is a “little high in carbs but your insulin is a little more sensitive in the morning and you should be able to handle the extra carbs with no problems.”

1/2 cup fine yellow cornmeal
1/2 cup oat flour
1/2 cup barley flour
2 teaspoons baking powder
1/4 teaspoon salt (Terri here: I prefer to use Celtic Sea Salt.)
Large pinch of Cinnamon
1 cup milk
3 large eggs, separated
4 tablespoons unsalted butter, melted

Per Serving: Protein: 10.26g, Fat 18.5g, Carbs 28.8g

Whisk the milk, butter and egg yolks in one bowl. Then in another bowl mix the dry ingredients then make a well and pour in the liquid ingredients until well blended.

Beat the eggs whites until they have soft peaks then fold them in the batter until evenly blended.

Use about 1/2 cup of batter for each pancake on a hot griddle-about 1 to 1-1/2 minutes per side.

Terri again: mix up some berries of your choice and top the pancakes.

Bon Apetit!!

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