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The Flax seed and Soy flour are both a very healthy sunstitute for whole wheat, and other flours, plus high fiber and low net carbs.
You have to try this one!
1/4 Cup Ground Flax Seed, 2/3 Cup Carbquik, 1/3 Cup Soy Flour, 1/4 tsp. ground cinnamon(rounded), 2 tsp. baking powder, 3 T Splenda, 1/2 tsp. Kosher salt, 1 cup vanilla flavored soy milk, 1/4 Cup egg beaters, 1 T Canola oil, 1 tsp. pure vanilla extract
How To Prepare:
Mix together all dry ingredientsAdd wet ingredients and mix, but don't overmix. It will be lumpy.Cook like other pancakes, but not too high on heat.I make two large pancakes in two diferent pans and stack them and cut in halfI put sugar free pancake syrup on mine.i serving is a very good tasting and filling breakfast.
Number of Servings:
Carbs per serving - include all nutritional information if known:
Registered: February 2008 Location: montana Posts: 18
Review Date: Fri March 14, 2008
Would you recommend the product? Yes |
Price you paid?: None indicated
| Rating: 8
Positive aspects of the product (pros):
definitely has potential
needs some tweaking next time i make them.
these need a little tweaking if i make them again. i used carbcountdown milk instead of soy, real eggs, and added a little more vanilla and a little maple extract. they were quite thin and a little difficult to flip. they puffed up pretty good, but sank down after flipping and even more when cooling off. they were very delicate too, it was hard to spread butter on them w/o tearing or mushing them flatter than they already were. they tasted pretty good though and were definitely filling. i think this could easily feed 3 people, more if not served by themselves. i got 12 pancakes using an icecream scoop to measure the batter, and added some almond flour after cooking the first few pancakes. that seemed to help them stay a little thicker and less delicate.
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