Light and Lovely Pancakes

By Hklbrries

Try this high protein pancake recipe. It is a nice treat with just a drizzle of your favorite sugar-free syrup.

Ingredients

• 1/2 cup soy baking mix
• 1/2 cup whole grain pastry flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 small packet Splenda
• 1/2 tsp ground cinnamon
• 1/3 cup finely chopped nuts
• 1 egg
• 1 1/3 cups water
• 3 tbsp heavy cream
• 1 tbsp canola oil
• 2 tbsp butter or ghee (for cooking the pancakes - butter can safely take higher cooking temperatures better than many oils)

Details

Servings 15
Adapted from shakeoffthesugar.net

Preparation

Step 1

In a medium bowl, mix together the baking mix, pastry flour, baking powder, salt, Splenda and cinnamon. Stir in the nuts. Set aside.

In a small bowl, mix together the egg with the water, heavy cream, and canola oil.

Heat a large skillet or frying pan over medium-low heat.

Pour the egg mixture into the dry ingredients and mix just until combined. Melt one teaspoon of the butter or ghee in the skillet. Using a large serving spoon, ladle about 3 pancakes into the skillet. When the pancakes become dry around the edges and the bubbles in the center stay open, turn the pancakes over. Be careful not to overheat the skillet. If the butter begins to smoke, it is becoming too hot. Remove from heat for a minute or two if this happens and lower the heat.

Continue until all are cooked, keeping them warm at the lowest possible heat in the oven.