Flax Pancakes - 11g Carbs, 7g Fiber
From: Lowcarbezine@holdthetoast.com
1 cup flax seed meal
1 cup vanilla whey protein powder
3/4 tsp baking soda
1 Tbsp Splenda granular OR 1 1/2 packets (if you buy Splenda that way)
1/2 tsp salt
1/4 cup oat flour
1 tsp cinnamon
1 cup plain yogurt
2 eggs
In a mixing bowl, combine all the dry ingredients -- everything
from the flax seed meal through the cinnamon -- and stir well to
combine.
Spray your biggest skillet (or a griddle) with non-stick cooking
spray, and put it over medium-high heat. (If your skillet or griddle
has a good non-stick surface -- mine does -- you can skip the cooking
spray.) Let it heat while you...
Whisk the yogurt and eggs into the dry ingredients, making sure
there are no pockets of dry stuff left.
When your skillet is hot enough that a drop of water will skitter
across the surface, it's time to cook! Scoop the batter with a
1/4 cup measure. Fry the first side until the edges look dry, then
flip and cook the other side.
Serve with the topping of your choice; I like low-sugar jelly.
Makes: 12 pancakes
Nutrition for Each Pancake:
208 Calories, 10g Fat, 21g Protein, 11g Carbs, 7g Dietary Fiber,
4g usable carbs
NOTE:
I buy Bob's Red Mill Golden Flax Seed Meal. Try a health food
store.
If you can't get pre-ground flax seed meal, but only whole flax
seeds, you can grind them yourself. The best way is to use an
electric coffee grinder - you'll want to clean it well of coffee
first!
Either way, once you've got flax meal, store any you don't use up
in a tightly sealed zipper-lock bag in your freezer. The oils in
flax are quite healthy, but they go rancid pretty fast. Rancid
oils don't just taste bad, they're bad for you, too. (Whole flax
seeds don't go rancid; their coats are very strong and keep out air.)
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