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Old 12-14-2006, 03:02 PM   #1
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Yummy Carbquik Pancakes

Many people have raved about these pancakes..and you can't taste the CQ..

These are delicious...

1/3 cup Carbquik
2 tsp. Splenda
2/3 tsp. baking powder
tiny pinch of salt..
Mix this in a bowl..until mixed well.
In a small bowl beat one egg, add 2 Tbs. milk, and 1 Tbs. melted
butter..then blend into dry ingredients. I folded in some blueberries, too. If it's too dry, then add a touch more milk or cream.
This makes 2-3 pancakes..I fried them in a little macadamia nut
oil..Very, very good..
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Old 12-14-2006, 04:00 PM   #2
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Sound yummy! Can't wait to try this one!
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Old 12-15-2006, 06:58 AM   #3
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I agree with Carolyn. These taste like real pancakes. Here's the carb count based on the recipe making 3 large pancakes:

Per Large Pancake: 129 Calories; 12g Fat; 5g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
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Old 12-15-2006, 07:35 AM   #4
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Linda Sue: Thanks for the great pics!!!
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Old 12-15-2006, 10:58 AM   #5
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The recipe sounded great...and now the Picture is just making it sound even better! Can't wait to try this out this weekend!!
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Old 12-15-2006, 11:00 AM   #6
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Do you use actual milk or do you mean heavy cream? Wanna make sure I get the receipe right! THANKS!
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Old 12-15-2006, 12:50 PM   #7
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Quote:
Originally Posted by gweny70 View Post
Do you use actual milk or do you mean heavy cream? Wanna make sure I get the receipe right! THANKS!
I use 2 tablespoons of heavy cream when I make them. That's what the counts I posted are based on. I'm sure you could use Calorie Countdown milk though. Here's what I get using Calorie Countdown instead of cream:

Per 3 large pancakes: 99 Calories; 8g Fat; 5g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
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Old 12-15-2006, 05:14 PM   #8
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Carolyn-
Would you have any guesses on what to add to turn these into "gingerbread pancakes"? When I was growing up, we had those on Christmas morning. Some blackstrap molasses and cinnamon and ginger? Just wondered if you might have any thoughts.
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Old 12-15-2006, 08:22 PM   #9
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I made these for breakfast this morning and they were great. Thanks!
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Old 12-15-2006, 09:30 PM   #10
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Sun: I looked up a gingerbread pancake recipe and basically it is ginger,
nutmeg and cloves, plus a bit of molasses.

This is a small recipe, so I would add 1/2 tsp. of ginger, 1/8 tsp of cloves and
1/8 tsp. of nutmeg. You could also add some cinnamon if you wanted to...probably 1/2 tsp...I would "taste" the batter and see how it was. If you afraid of raw egg, then make up the recipe, taste it, then add the egg.
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Old 12-16-2006, 09:40 AM   #11
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Quote:
Originally Posted by CarolynF View Post
Sun: I looked up a gingerbread pancake recipe and basically it is ginger,
nutmeg and cloves, plus a bit of molasses.

This is a small recipe, so I would add 1/2 tsp. of ginger, 1/8 tsp of cloves and
1/8 tsp. of nutmeg. You could also add some cinnamon if you wanted to...probably 1/2 tsp...I would "taste" the batter and see how it was. If you afraid of raw egg, then make up the recipe, taste it, then add the egg.

Thanks so much for your suggestions. I never know where to start and I appreciate your help.
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Old 12-16-2006, 10:07 AM   #12
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Made this morning and it was GREAT!! I'm just not sure about one thing--I followed the directions exactly but did not have enough for 2-3 large pancakes. I only got 1 large pancake?!?! What did I do wrong?
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Old 12-16-2006, 03:36 PM   #13
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I think "large" is a relative term. If your batter is really thick, then you can add more liquid (water/cream) to thin it out and make more pancakes..

When I make this recipe, I usually get 2-3 smallish pancakes..It's only 1/3 cup of CQ..(which is usually one biscuit worth)...so we aren't dealing with alot of ingredients. Of course, this can be doubled/tripled if you are feeding more
people.
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Old 12-17-2006, 06:05 AM   #14
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When I make "large" pancakes, I only make one in my skillet at a time and they're maybe 6 inches in diameter. When I make "small" pancakes, I make three in the skillet. When I doubled Carolyn's recipe, I got about 13 small pancakes that were about 3-4 inches in diameter.
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Old 12-18-2006, 09:19 AM   #15
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Thanks everyone! I made these again this weekend and THOROUGHLY enjoyed!!
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Old 12-18-2006, 10:06 AM   #16
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Has anyone tried this recipe plus more oil/butter in the waffle maker? I'm looking for a good waffle recipe and I've made these pancakes, I know they are delicious. (I would double or quadruple the recipe)
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Old 12-18-2006, 01:18 PM   #17
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No..I was thinking of doing this to see what would happen..
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Old 12-18-2006, 01:56 PM   #18
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We'll see who gets to it first!!!! It seems like it should work.
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Old 12-18-2006, 03:28 PM   #19
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Mag and Carolyn..

when I make Waffles (no recipe) with CQ...I like a more firm texture/outcome than Pancakes..so I add in 1-2 TBLS VWG ..or WPI 8000 ..(and I always add a tad of Vanilla to most any CQ batter)

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Old 12-18-2006, 04:57 PM   #20
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Thanks, Shawnee, I wouldn't have thought of it.

Soon, she said!
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Old 12-18-2006, 06:51 PM   #21
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I think I'm making these tomorrow morning..and will add the VWG..The waffles probably need more "body" than pancakes do..is that right Shawnee???
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Old 12-18-2006, 07:15 PM   #22
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Tell us how it turns out!!
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Old 12-18-2006, 09:33 PM   #23
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Quote:
Originally Posted by CarolynF View Post
I think I'm making these tomorrow morning..and will add the VWG..The waffles probably need more "body" than pancakes do..is that right Shawnee???
LOL, Carolyn...that was my theory, and it worked OK for me...I tried without VWG, and they were Ok...but kinda "weak and wimpy"....especially the leftover ones, after they cooled.

Gotta love VWG...and the less-carby WPI 8000...they do provide body and structure.

So...fingers crossed for your Waffles
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Old 12-19-2006, 07:44 AM   #24
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I made these for breakfast this morning but added just a few Eat Well Be Well chips - great addition BTW. There was no CQ taste but I tasted the egg. (Go figure). I got 4 "normal" sized pancakes. I have (IMHO) the best CQ pancake recipe but it's too fussy to make for just one person. This recipe is quick and efficient. I'm going to try the Christmas pancake version next - perhaps with the spices the egg won't be so noticeable. (and for reference -I'm sure it's just me....). In place of the splenda, I may try a Davinci syrup (I love these in pancakes). These are definitely worth trying.
Thanks Carolyn for another great recipe.
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Old 12-19-2006, 10:36 AM   #25
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Hi.

I made these as waffles this morning..Yummy. I added one TBs. of the VWG and needed to add more milk/cream to get the texture right. They were very light and fluffy..I thought..I made them in my Magic Bullet, so I don't know if that
made a difference.

Davian: share your recipe with us..please..

I do think you could spice these up..make pumpkin waffles, add cinnamon..add cocoa and more splenda for chocolate waffles..and just have
fun experimenting...
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Old 12-19-2006, 12:00 PM   #26
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I made these again this morning and even forgot the Splenda and they were still delicious!!

Oooh..I have to try the waffles now..YUM!
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Old 12-19-2006, 01:13 PM   #27
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Favorite Carbquik Pancake Recipe

2 eggs
1/2 cup heavy cream
1/4 cup water
1/3 cup Davinci's (recommend: Vanilla, French Vanilla, Toasted Marshmallow, or Irish Cream)
1 tsp baking powder
2 cups of Carbquik
1 tbsp granular Splenda
1 tsp vanilla extract
1/8 cup oil

Makes 12 pancakes (consistently - I make this every Saturday)

Put in the eggs in a large bowl and beat on High for 3 minutes til frothy and bright yellow. Add the Splenda, Davinci's, water, vanilla extract, and cream and mix carefully on low speed for few seconds. Add the baking powder and carbquik and again mix low speed as little as possible but mixed. FOLD in the oil carefully.

Spoon out 12 pancakes onto a heated griddle (best heat is 250) for about 3 minutes per side.

Serve with Mrs. Butterworth syrup - consider adding blueberries (once poured out) or chocolate chips. Very good.

I've tried milk and it doesn't work as well as heavy cream. Light cream ok but again still not as good.

Hope you enjoy them as much as my family does.
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Old 12-19-2006, 01:33 PM   #28
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Thanks for all the pancake recipes everyone. I can't wait to try them all.
I always follow shawneesioux's lead on adding in vanilla to everything I make with carbquick. It also helps to conceal the eggy taste of some stuff.

I know some forum "experts" might disagree with me, but we each have our own opinions and if it works for me, then it might work for others and it never hurts to try. thank you shawneesioux for that great suggestion of the vanilla, i have found your suggestions to be very beneficial to me in this low carb baking life.
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Old 12-19-2006, 01:34 PM   #29
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Whooo...I'm definitely going to try this one now too! Can you tell I was missing pancakes?!?!


Davian...Any idea the carb count on this recipe?

Also is there anything I can substitute for the Davinci's? I do not have any nor any Torani's (sp?)...what to do??

Also is anyone able to tell me how many carbs should I count for 1 tsp of splenda??

Thanks!!

Last edited by gweny70; 12-19-2006 at 02:22 PM..
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Old 12-19-2006, 02:38 PM   #30
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Gwen, it's about 17 g net carbs for entire recipe.

The recipe calls for 1 tablespoon not 1 teaspoon (if that's what you were referencing).

I know you can substitute granular Splenda for the Davinci's but everything is figured on the liquid that the Davinci's adds to the recipe. Someone else will have to help out here.
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