guardianactual
MuscleChemistry Registered Member
1/3 cup Carbquik 2 teaspoons granular Splenda or equivalent Splenda 3/4 teaspoon baking powder * 1 egg 2 tablespoons heavy cream 1 tablespoon butter, melted
Combine the dry ingredients in a bowl. In a small bowl, whisk the egg, cream and butter; blend into the dry ingredients and whisk until smooth. If you like thinner pancakes add more cream or water if the batter is too thick. Fry in a lightly greased skillet.
Makes 3 large or 6 small pancakes Can be frozen
* The recipe called for 2/3 teaspoon of baking powder, but since there are no 1/3 teaspoon measuring spoons, I've changed it to 3/4 teaspoon. For a double batch of batter, I used 1 1/4 teaspoons.
Per Small Pancake: 65 Calories; 6g Fat; 2g Protein; 4g Carbohydrate; 3g Dietary Fiber; 1g Net Carbs Per Large Pancake: 129 Calories; 12g Fat; 5g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
Combine the dry ingredients in a bowl. In a small bowl, whisk the egg, cream and butter; blend into the dry ingredients and whisk until smooth. If you like thinner pancakes add more cream or water if the batter is too thick. Fry in a lightly greased skillet.
Makes 3 large or 6 small pancakes Can be frozen
* The recipe called for 2/3 teaspoon of baking powder, but since there are no 1/3 teaspoon measuring spoons, I've changed it to 3/4 teaspoon. For a double batch of batter, I used 1 1/4 teaspoons.
Per Small Pancake: 65 Calories; 6g Fat; 2g Protein; 4g Carbohydrate; 3g Dietary Fiber; 1g Net Carbs Per Large Pancake: 129 Calories; 12g Fat; 5g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
