Since it is the holiday season and many will be fixing breakfast for their visiting friends and relatives, I thought I'd share my low-carb pancake recipe. My 11 yo daughter loves to eat these without butter OR syrup (I'm not that hardcore, though
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This recipe is on the back of Bob's Red Mill Whole Grain Oat Flour and I took the time to figure out the nutritional value of each pancake.
1 cup milk (I use fat-free)
3/4 c. quick cooking rolled oats
3/4 c. Bob's Red Mill oat flour
2 tbsp. sugar (could use Splenda)
2 tsp. baking powder
1/2 tsp. salt
2 beaten egg yolks
1 tbsp. cooking oil
2 egg whites
Heat milk until hot, stir in oats and let stand for 5 minutes. Combine remaining dry ingredients in a mixing bowl and then add oat/milk mixture. Add egg yolks and oil into the mix. Beat egg whites until stiff peaks form, then fold into batter. Use 1/4 cup of batter per pancake.
Nutritional info per pancake:
64 calories
1 g fiber
3 g protein
5-7 g carbs (5 g. if you don't count the milk and use Splenda,
6 g. if you count the milk and use Splenda, and
7 g. if you count the milk and use sugar)
Now, let me share some other information that is helpful to making these pancakes as my first batch wasn't that good! I use a stand mixer to mix up everything but the egg whites. It can take a while to get the egg whites to peak just right, but this is a VERY important step into making the pancakes fluffier. I don't exactly "fold" in the egg whites ... I just stir them in until all is well blended. When I double the batch, I get 26 pancakes by using a 1/4 cup to measure the batter. I use real butter and Log Cabin sugar-free syrup as toppings. ENJOY!
Low-carb pancake recipe - tastes great/IR balanced! 
