Low Carb Pancake recipe
I’ve made these twice, with great success. I can’t even tell they’re low-carb.
Beat two eggs in a mixing bowl with three tablespoons of oil and 1 1/2 cups cream thinned with water. I like to do mine about half cream and half water, until it’s the consistency of whole milk. Add carb quick to that until it’s the thickness of pancake batter. If you want to add flavoring (vanilla or almond would be good), now is the time.
Fry pancakes in a hot, greased skillet. I wouldn’t recommend skipping the oil; these tend to stick a bit. When they’re golden brown, poke the center to make sure they’re done. Serve with butter and syrup. We like Walden Farms.
These pancakes come out nice and fluffy, just like my regular ones. Enjoy!
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