These low-carb pancakes from Nikki Sheriff are so good, they may be better than the pancakes you're used to but with less impact on your blood sugar! Get the recipe here.
One of the hardest meals for a low-carb eater is breakfast...at least for me it is. There's only so many eggs I can eat. And, though I love a good omelet, sometimes I need something a little more decadent. After much trial and error (a whole stack of strange pancakes) I finally got it right.
These are DELICIOUS! Seriously.
They are so moist and fluffy. Unlike the rejected cakes, these turned out a beautiful color and melt in your mouth.
- 1 cup plain Greek Yogurt
- 1/2 tsp pure vanilla extract
- 2 eggs
- 1⁄4 cup + 3 TBSP All-Purpose flour (I tried low-carb types of flour, and it just didn't work right)
- 1 1⁄2 packets of Stevia in the raw
- 1 tsp baking soda
- 1⁄4 tsp salt
- Beat the eggs.
- Whisk the yogurt and vanilla together. You'll have to whip the yogurt really well, or you'll get clumpy pancakes.
- Add the beaten eggs and stir.
- In a separate bowl, mix the flour, stevia, baking soda and salt. Mix in with the rest of the ingredients.
- Heat pan or griddle to medium-high heat. Use a 1⁄4 c. measuring cup to pour batter, using the bottom of the measuring cup to spread the batter out in a circle.
- Flip when they are golden brown on one side.
To keep total carbs low, top with sugar-free syrup. Enjoy!
When carb-counting, remember to add up carbohydrates per pancake with the below nutritional information.