1/3 cup Carbquik
2 teaspoons granular Splenda or equivalent Splenda
3/4 teaspoon baking powder *
1 egg
2 tablespoons heavy cream
1 tablespoon butter, melted
Low carb syrup (not included in counts)

Combine the dry ingredients in a bowl. In a small bowl, whisk the egg, cream and butter; blend into the dry ingredients and whisk until smooth. If you like thinner pancakes add more cream or water if the batter is too thick. Fry in a lightly greased skillet.

Makes 3 large or 6 small pancakes
Can be frozen

* The recipe called for 2/3 teaspoon of baking powder, but since there are no 1/3 teaspoon measuring spoons, I've changed it to 3/4 teaspoon. For a double batch of batter, I used 1 1/4 teaspoons.

Per Small Pancake: 65 Calories; 6g Fat; 2g Protein; 4g Carbohydrate; 3g Dietary Fiber; 1g Net Carbs
Per Large Pancake: 129 Calories; 12g Fat; 5g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs

My husband disagrees with me, but I think these looked, tasted and had the texture of real pancakes. He says that, although they were good, they had a "diet" feel to them. He thought they were slightly gritty and more fragile than regular pancakes. I didn't find that at all. I made a double batch of batter and got 13 small pancakes that were about 3-4 inches in diameter. I kept the batter thick to make nice puffy pancakes so it would have been difficult to spread the batter enough to make larger ones. I used Howard's brand sugar free syrup that's sweetened with Splenda. It has no sugar alcohols in it, unlike most sugar free syrups. The flavor wasn't quite like regular syrup, but it didn't taste bad and did the job.

I don't really miss pancakes all that much, but I will make these again and might try making blueberry or apple pancakes sometime. I think that apple pancakes with cinnamon sprinkled over the syrup would be really nice.

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