The delight of a pancake can be yours without high carbohydrates or sugar content. The idea of your low-carb pancake is to replace the flour and sugar with other (healthy) ingredients. Of course, you will want it to taste agreeably like a pancake, at a reasonable cost, to be a sensible addition to your low-carb diet.
Makes 2 large pancakes, or 6 small pancakes.
EditIngredients
- 2 egg whites or 2 whole eggs (or egg substitute)
- 2/3 cup (88g) of protein powder (instead of flour)
- 1/2 cup (66g) of water (or low-carb milk substitute)
- 1/4 cup (33g) of cooking oil or butter
- 1/2 to 1 tsp baking powder (experiment)
- Sugar substitute (optional). Note that you might not want to add more sweetness, if the protein powder is sweetened.
- 1/4 tsp salt (optional)
- 1/2 Tbsp butter or cooking oil (for the skillet)
EditSteps
- Choose a protein powder that you like. You can find a variety at a good grocery store or drugstore.
- You may wish to try an unsweetened, plain protein powder, or a protein drink powder (as if it is flour).
- Combine the dry ingredients in a bowl and stir.
- Add the liquid ingredients to the bowl. Use enough of the liquid (milk/water, etc.) to make the batter able to be poured and spread out, but not too runny. Mix well. You can add a little more protein powder, if you want the batter thicker.
- You might use sour cream (with some water), or butter-milk, instead of milk or other milk substitutes.
- Vary the ingredients by adding cinnamon, fruit, nuts, or crumbs of pre-cooked meat on top as the first side is cooking or stirred into the batter.
- Heat the butter or oil in a skillet. Add about half at first, saving the rest for subsequent pancakes. Heat it to about 375F (190C), or until a drop of water will skip and jump about the surface.
- Pour the batter into the skillet. Cook the pancake on the first side for about 25 to 30 seconds, or until bubbles form and burst, leaving voids which persist.
- Flip the pancake over and cook the second side. Again, cook for about 25 to 30 seconds.
- Experiment with the time on each side depending on the heat of the surface and thickness of your batter.
- Remove the pancake from the skillet. Add more butter or oil to the pan if necessary.
- Add sugar substitute to your pancakes (optional). If you wish, you could sprinkle it over the finished pancake.
- You may wish to top the pancake with a sugar-free syrup or sugar-free preserves after it is cooked or add a dollop of yogurt. Splenda is a popular sweetener option.
EditVideo
EditTips
- Made with unflavored protein powder, they make great fake pizzas and wraps.
- For thinner pancakes add a little more milk or water. For thicker pancakes add less liquid ingredients or a bit more protein powder.
- Consult your physician about any concerns and see the article about low carb dieting.
- Cook it with more egg and a thinner batter, then it can roll up as if it is a crepe.
EditWarnings
- Avoid foods to which you may be allergic (egg, soy, milk, etc.). Protein powders come from several sources like soy protein, milk whey protein, egg protein.
EditRelated wikiHows
- How to Choose a Protein Powder
- How to Cook With Sugar Substitutes
- How to Drink Milk With Whey Protein
- How to Make Low Carb Biscuits
- How to Make Low Carb Dieting Simple and Easy
- How to Make Pancakes
- How to Make Low Calorie Apple Breakfast
source How to of the Day http://ift.tt/1c79QHD
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