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Ingredients
| soy flour (stirred): 1 cup |
| whole wheat flour: 1/4 cup |
| baking powder: 4 tsp |
| Splenda: 2 Tbl |
| salt: 1/4 tsp |
| eggs: 3 |
| half and half cream: 1 1/2 cups |
| canola oil - for salads, woks and light frying: 3 Tbl |
| vanilla extract: 1/2 tsp |
Low Carb Pancakes
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
4 min -
Servings
3 serving(s)
Tags
- Pancake Preparation:(approximately 2.5 net carbs per pancake).
- Beat oil, eggs, vanilla extract and half and half in a large bowl with a wire whip. Sift in dry ingredients and beat batter until smooth. Don't worry about over-mixing. Preheat large frying pan over medium-medium high heat. Spray pan liberally with canola cooking spray. Spoon a generous tablespoon of batter into pan making sure pancakes don't touch. Flip pancake when bubbles start to form on top. Cook about 2 minutes each side.