Pastry Pancakes

Add syrup, if desired, but these are great with just butter! The vanilla flavoring gives these pancakes a 'pastry' taste, as opposed to the more 'floury' taste of ordinary pancakes. Make the entire batch, have a few 'fresh off the griddle', then let the rest cool individually. Place them in little serving-size sandwich bags and freeze to reheat later for breakfasts, snacks or mini-breads!

Courses: Dessert

Recipe Ingredients

1/3 cup	20g / 0.7oz	Full-fat soy flour
2 cups	292g / 10oz	Cottage cheese
1 tablespoon	15ml	Oil
8		Eggs
1/3 cup	78ml	Vanilla protein powder
1 tablespoon	15ml	DaVinci Splenda-sweetened vanilla syrup
1 teaspoon	5ml	Nutmeg
1 teaspoon	5ml	Cinnamon
2		Splenda
		= (or sweetener to taste)

Recipe Instructions

Place all the ingredients in a blender and mix well. Pour onto heated griddle into circles. They spread out so allow room! Cook, watching carefully to avoid burning and turning as appropriate.

This recipe yields approximately 40 (4-inch) pancakes; less than 1 carb gram per pancake.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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