These pancakes are my salvation right now. I eat them almost every morning…honest! They were created in a scramble one morning. I had been using a similar pancake recipe with low fat ricotta cheese, but I was out. All I had was low fat cream cheese, so I gave it a try. AMAZING!!!! Dukan requires us to eat 2 Tb of oat bran everyday, so we began adding that to the original recipe and viola! A low carb pancake that is awfully darn outstanding….but please remember I am also a bit carb deprived at the moment so anything that resembles a real carb is complete heaven for me 🙂
Low Carb Pancakes and Waffles
(makes 4 pancakes)
1/4 C low fat cream cheese
2 Tb oat bran (you can leave this out if you need pure protein)
1/4 tsp vanilla
1/4 tsp cinnamon
3/4 tsp baking powder
1 Tb or less of sweetener (I use Truvia)
1. Heat your griddle over medium heat, or preheat your waffle iron. In a small glass bowl, microwave your cream cheese until soft, about 20-30 seconds. Beat with a fork. Add eggs, one at a time, beating until completely mixed in. Add your remaining ingredients and mix them in with your fork. Pour your batter onto your griddle or waffle iron and cook as you would normal pancakes!
*For freezer, allow the pancakes to cool then spread them in a single layer on a cookie sheet. Freeze until hard, then seal them in a freezer bag. To thaw, just stick them in the toaster!