JAIDEYE'S HEARTY GRIDDLE CAKES
1/4 cup Carbquik
1/4 cup flax meal
1 teaspoon granular Splenda
1 teaspoon vanilla or maple flavoring
1 tablespoon butter, melted
1/4 cup Carb Countdown milk, or as needed *
Whisk all of the ingredients well, adding more milk if the batter is too thick. Fry in a lightly greased skillet until golden brown on both sides, using 2 tablespoon batter per pancake. Serve like pancakes or make your own "McGriddles" sandwich by placing some ham or sausage, a scrambled egg and a slice of cheese between two griddle cakes.
Makes about 6-7 griddle cakes
Can be frozen
* Or use 2 tablespoon heavy cream and 2 tablespoons water. Add more water if needed.
Per Pancake: 71 Calories; 6g Fat; 3g Protein; 4g Carbohydrate; 3g Dietary Fiber; 1g Net Carbs
Jaideye's griddle cakes came out quite a bit thicker than mine. I added an extra 2 tablespoons of water because the batter seemed too thick to be pourable. I recommend keeping the batter thick. If you do you'll probably only get 6 pancakes, but they'll be sturdier for making sandwiches. Mine may be too thin to pick up and eat. I used regular flax meal in mine and Jaideyes used golden flax. Hers looked like regular pancakes and mine look a bit more like whole wheat or buckwheat pancakes.
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