Chocolate Chip Pancakes

This was my breakfast this morning. It's my original low carb pancake recipe, to which I added 1/4 cup sugar free chocolate chips. I used the Sensato sugar free brand. I bought them at netrition.com. You can also use any other brand of chocolate chips or a chopped up piece of a Lindt dark bar.
I topped them with with a dollop of whipped cream and a drizzle of sugar free Hershey's syrup. I normally don't care for this syrup but it worked very well with these pancakes. You can also use Walden Farms chocolate syrup, or Davinci's but it's a lot more watery.

Overall these pancakes were decadent and delicious!

The carb counts will depend on what kind of chocolate chips you use and if you choose to add the whipped cream and syrup.

Spooky pumpkin pancakes!

This morning I tweaked my original low carb pancake recipe 
I had been craving pumpkin pancakes for a while now, I bought some halloween cookie cutters and used them as a mold for these spooky cuties!

To my original recipe I added :

Ingredients:

3 tbsp canned pureed pumpkin NOT pumpkin pie filling but 100% pumpkin

I upped the sweetener from 2 tbsp to 1/4 cup. (I used liquid for zero carbs, 6 drops)

1/4 tsp pumpkin pie spice

Directions:

I followed all the same directions with the exception of pouring the batter into a pumpkin mold. This is not necessary of course you could make the pancakes round, but I was in a festive mood!

The pancakes came out really good! They were nice and sweet and had great pumpkin flavor. They didn't even need syrup, although of course you could certainly use some. I think they'd be great with a dollop of fresh whipped cream and a sprinkle of cinnamon!

This recipe still yields 8 medium sized pancakes but the carbs counts are just a little different.

Here they are:

From fatsecret.com

Net carbs for the entire batch: 10.35
Net carbs per pancake 1.29

Adriana's Low Carb Pancakes

For my first post I thought i'd post this pancake recipe I came up with a few days ago. It was purely an experiment but what resulted was the yummiest, fluffiest, most delicious low carb pancakes i've ever eaten! A friend who doesn't low carb tried one and ended up eating three! She loved them!

Ingredients:
2 eggs
4 oz cream cheese softened, I used Philadelphia brand
1 scoop of Jay Robb vanilla whey protein powder
1/4 cup golden flax meal
3 drops liquid Splenda for zero carbs or any other low carb sweetener equivalent to 2 tbsp
1/4 cup half and half

Directions:
1. Beat the softened cream cheese and the two eggs until well combined
2. Add the half and half, protein powder, flax meal, and liquid Splenda. Mix thouroughly, you will have a nice thick batter
3. Melt some butter in a skillet (or you could also use oil instead) and drop batter into pan. I used three tablespoons of batter per pancake.
4. Cook for a few minutes on medium heat. They are very easy to flip they hold together very well.
5.You might need to add more butter as you cook more pancakes.

Recipe yields 8 medium sized pancakes


I used Jay Robb whey protein powder because that's what I have on hand. I have not yet tried making these pancakes with other protein powders, but ill be trying some different ones soon. Jay Robb has only 1 carb per scoop and is sweetened with Stevia.

The golden flax meal is all fiber so it does not affect the net carb count at all.

These are the counts I got from fatsecret.com:

For the entire batch:
Net carbs 8.35

Per each pancake:
Net carbs 1.04

I am gonna be working on some variations of this recipe soon. I'm gonna be trying banana nut pancakes, pumpkin pancakes, strawberry cheesecake pancakes, blueberry pancakes, chocolate chip pancakes, and eggnog pancakes! So Stay tuned for updates!