Servings: 6 Prep: 15 min Cook: 15 min Total: 30 min
This recipe is here, not because it’s a breakfast item. It’s actually here because of a few requests for “kid-friendly” meals. I don’t have any children, which makes that mission a bit tough. However, I WAS a kid at one point in time, and I know what I was fed and what I ate.
A favorite “dinner” was always served … upside-down!
Obviously, it’s a pancake recipe, and would be absolutely delightful at the beginning of your day. It would also serve very well as a dinner! When I was a kid, a favorite way to eat this was with milk and sugar, rather than the typical maple syrup. I’d suggest perhaps some almond milk and some powdered erythritol, instead! Or, with some butter and jam! Or, powdered erythritol and lemon! Or, sugar-free syrup and berries!
Many ways you could go with these things. So, I will provide the basic recipe.
Interestingly, this recipe has a somewhat mysterious origin. When I very first started losing weight and it became noticeable to friends and family, they all suggested I build a website, or write a book. A few months into this thing, I did just that! This was one of the recipes on that feeble site. It only every achieved 4 recipes, and then I stopped. Too busy and … too much work.
This was one of those 4 recipes. I don’t remember where I got it. I MAY have even made it up with all the stuff I’d been purchasing at the time … no clue. However, when I decided to make pancakes for kids, I looked it up gave it a whirl. Not too shabby! For a “diet” pancake, it was EXCELLENT! Highly recommended!
Note: Recipe makes 6 “DJ-Sized” pancakes, 12 standard ones, or 24 “silver dollar”.
- 8 large whole eggs
- 1/4 cup cream heavy whipping
- 1/4 cup ricotta cheese whole milk
- 2 cup almond flour
- 1 scoop sugar-free vanilla whey protein
- 1/4 cup golden flaxseed meal
- 2 tbsp 'Swerve' or other sugar replacement
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup fresh whole butter divided
- In a blender, on the lowest setting, blend the eggs, cream and ricotta cheese.
- In a large bowl, whisk together all dry ingredients.
- Fold the egg mixture into the dry ingredients.
- Let the batter sit for 3 minutes, while the flax absorbs the liquid and the batter thickens.
- Pre-heat a large skillet, grill-pan-flat-top, or non-stick sauté pan over medium-low heat.
- Add a cube of your butter and swirl it around the pan.
- Pour circles in the pan (or make just one large pancake, like I like to do).
- Flip the pancakes when they are golden brown on one side.
- When both sides are cooked, serve hot!
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* Learn More: More about this recipe and nutrition …
10 thoughts on “Pancakes”
I can’t find golden flaxseed meal only whole ground flaxseed meal….. Is that ok to use? I used it for the One minute muffins!! Yum!
Yep, standard flax will do the trick. Your pancakes will just be a bit darker, but no less delicious. Just pay a little extra attention to the "browning" side of the pancake. Because the batter will be a shade darker, it may look ready to turn, a little sooner than it is. It’s a small thing, though. Not to worry. Enjoy your pancakes!
Hiya 🙂 am very curious to try these, I MISS pancakes ^_^ I am however wondering if I could sub the ricotta with regular cream cheese…what do you think?? I really really do not like ricotta. I’m going to try and I’ll let you know 🙂 Thanks, your recipes and site and FB ROCK
Hi Nikki, my gut says it’ll work. However, I tried that with crepes and it DIDN’T work. Somehow the ricotta helps to hold it all together … I suspect it will matter MUCH less with the pancakes, but I can’t promise you anything. I think it’s worth a shot! Let me know how it turns out. THANK YOU for the kind words!!! 🙂
Nikki, try cottage cheese. I’ve used it lots for low carb pancakes and you don’t taste it at all!!
Can I leave out or substitute the whey protein?
btw- I love this site!!
Hi Jennifer … Yes. Probably! I honestly no longer make this recipe. I feel like I’ve found a better one … Now, I make the batter for my Vanilla OMM and use that. That ALSO uses the Whey Powder, but … it’s not required. It helps, but it’s not required.
DJ – have you shared the "better recipe": for the pancakes????
Hi Sandy, not yet … or … not "exactly". However, it is there. Find the Vanilla OMM recipe. Use that batter, but add just a touch more almond milk, cream or water to thin it out to pancake batter consistency. That’s all it is! I’ll post a more specific recipe in a while.
Just found your site! Thanks for your efforts! I’m wondering….will this recipe work for waffles?
—Reply posted by Marlene Spadea on 11/17/2016
Yes, I will have to say I agree with you. I have this book for months and have not opened it until yesterday with hoping to make waffles. To my surprise…not 1 waffle recipe. I have been doing LC for well January 2017 will be 2 years…with not great success either may I add. So I have been dying for waffles. ??No waffles.
—Reply posted by DJ on 2/20/2015
Hi GrandmaLinda, welcome! I’ll be honest … with as much experience as I have, and as many things as I’ve cooked in my life … I have never made a waffle. I’ve never owned a waffle maker and I’ve never worked in a restaurant that made waffles. I “assume” it would work, but honestly have no idea. Worst case, you can make the batter, set it up, test it and … if it doesn’t work, just use the rest of the batter to make pancakes. Not a terrible loss. Sorry I wasn’t more help, but … welcome to my site, anyway! Feel free to ask more questions. I’m typically a lot more helpful than this. 😉