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2 tbls. heavy (whipping) cream
1/2 tsp vanilla extract
1 1/2 tbls. water
1 tbls. olive oil
2 1/2 tbls. wheat gluten
1 tbls. soy flour
1 tsp. baking powder
3 packets of Splenda
1/4 tsp. salt
How To Prepare:
Mix the eggs with an electric mixer until foamy. Add heavy cream and mix again for about 3 minutes (get some air into the liquids). Add vanilla, water, and olive oil an mix in. (I usually put everything into a mixer on a stand with a bowl attached and let it run while I get each ingredient together.)
Add the Splenda and salt and mix again.
This is *very important*: Sift the wheat gluten, soy flour, baking powder into the liquid ingredients. If you do not sift them, the gluten and soy flour will tend to clump and you will have flat, eggy pancakes.
Mix well then drop batter by 2 tbls. at a time onto a hot, buttered griddle. Turn over when the edges start to dry a bit and a few bubbles form on the top. If you wait too long to turn them over, they will not rise as much.
This recipe actually makes cake-like pancakes which are very close to the real thing but you have to follow the instructions.