Nothing amazingly original, but here’s my version of pancakes. I prefer not to use whey protein in my baking, so I experiemnt alot with soy protein.

I love these when I feel like something really comforting for breakfast (or lunch!).

Serves 1-2
(makes about three 7inch pancakes)

Eggs, 2 medium
Soy Protein, 2 tbs (10g) – mine is less than 1g carb per 100g
Baking Powder, 1.2 tsp
Flaxseeds, finely ground, 1tsp (2g)
Butter, 5g
Cream, single, 2 tsp
Vanilla essence/extract, 1 tsp
Cinnamon, ground, ½ tsp
Splenda (sucralose), 1 tsp

Extra butter for frying
Extra Splenda for dusting

Melt butter in microwave for 20 seconds or so.
Mix all ingredients together. I find sifting soy protein (just through sieve works fine) helps disperse lumps.

Melt butter in 7inch pan.
Pour enough batter to cover pan.
You’ll see air pockets form, turn over when brown.

Topping of your choice. To keep carbs down I add only Splenda.

(without extras):
Carbs:2 Fat:20 Prot:23 Cals:288

You don't count the carbs in the spices, the eggs, the cream and most especially, the Splenda?

This recipe tots up to 4g net carbs when I calculate it. And I didn't include adding any Splenda as a topping.

Here it is, with the numbers from a foods database:

Hmmm, thanks for checking.

I still only get 2.7g net carbs absolute max. My cream, especially the amount I'm using, is almost trace carbs. The splenda (not extra) is only 1, eggs are 1-1.2 max. Spices are only .5 max.

I noticed you put in 1/2 tsp cinnamon, different from my recipe. ?? Is mastercook database on your pc or online?

Actually, I got the 1/2 tsp ground cinnamon from the ingredients list from your post, I literally plugged your recipe into my MasterCook (which I have on the PC, not online). I wasn't comparing different versions, just looking at yours in interest.

Now I really want to get my teeth into it, sorting out the carbs in this recipe, but madly and annoyingly, the version of MasterCook I've been using the last few years ROUNDS the numbers (which drives me insane, I want accurate numbers throughout the recipe development process). Probably a good thing, stop me from obsessing...but I will do a backcheck on my Ingredients...

And goodness, why only 1 teaspoon of flaxseed meal? Gotta know.

Alright, you DO know this is in the interest of general obsession and NOT a critique of your work or your recipe, right

Okay, I dug out the finer details, ingredient by ingredient, and here are the results. Enjoy, if you dare



Well, that's where I get the numbers, anyhow...

Are darn it! It's the baking powder that's totally thrown me! My extract isn't that high - you're looking at unsweetened right?

Must get baking powder under microscope...... will return....

Yeah, that number for the extract threw me, I always use unsweetened (alcohol base extraction, usual) but some are glycerine based and that's actually and technically a carbohydrate form. I may have used the generic values in the MasterCook, back about 5 years when I set it up...I'll check on that, both on my actual extract and in the MasterCook and the USDA database, etc.