THE Premier Low-Carb store .. .. AND Meeting Place

Thursday, September 15, 2011

Donna's Pancakes (GF)





DONNA’S PANCAKES
These lovely, hearty pancakes taste like wholegrain pancakes.  This is a recipe from Donna Hodach-Price, who inspired me to persist in finding a good low-carb and gluten-free bake mix.  She helped with quite a bit of testing as well.  Thank you, Donna!  This recipe is also in the cookbook, Low-Carbing Among Friends, volume-1.  

3 large eggs
2 tbsp light-tasting olive oil, OR (30 mL)
  butter, melted
1/2  cup Hood® Calorie Countdown  (125 mL)
  Milk (this may be discontinued), OR Carolyn’s Low-Carb Milk, OR
  a mixture of whipping cream and water (half and half)  
Liquid sweetener to equal 2 tbsp sugar (30 mL)
1 tsp vanilla extract (5 mL)
1 cup Gluten-Free Bake Mix, page___(250 mL)
1 tbsp baking powder (15 mL)
1/4  tsp salt (1 mL)

In food processor, in large bowl with mixer, or in blender combine eggs, olive oil, OR melted butter, Hood® Calorie Countdown Milk, OR Carolyn’s Low-Carb Milk,  OR a mixture of whipping cream and water, liquid sweetener and vanilla extract; process. 

In medium bowl, combine Gluten-Free Bake Mix, baking powder and salt.  Add dry ingredients to liquid ingredients and process at least one minute.  It will thicken up.

Preheat sparingly greased, large nonstick skillet (you definitely want nonstick!) until cold water droplets "dance" when sprinkled on hot surface.   Using a scant 1/4  cup (60 mL) of batter, drop onto hot skillet, about 3 or 4 at a time, without letting them touch.  The batter should spread out to about a 3-inch (7.6 cm) diameter and as the batter gets thicker upon sitting, help spread it out.

Allow to cook until they begin to significantly 'puff'. Then using a flexible pancake turner, lift one edge of the pancake to check the underside. If it's a nice golden color, the pancake is ready to flip and cook on the other side.
 
Yield:   10 pancakes
1 large pancake
103.3 calories
4.1 g protein
8.0 g fat
2.9 g carbs

~~Bits & Bites~~
Donna says, “This recipe is an adaptation of a regular flour recipe I used for years with success.  While this recipe may be suited to someone on a more moderate carb plan, it sure is delicious and definitely beats the rice-based, gluten-free pancake recipe that I used to use which was much higher in carbs.”

11 comments:

Michelle said...

Say whaaaat?! 100 calories a pancake. Done done and done.

Jennifer said...

Haha - these are really substantial pancakes. Two pancakes and some bacon - plenty for breakfast! :)

Janet said...

those look absolutely yummy! I want to make them now!!
Thank you sooo much for this recipe!

Jennifer said...

Your comment made me smile, Janet. I think it was your enthusiasm. They are very tasty.

Kathleen said...

Looking forward to trying these. So far, we have enjoyed every recipe I've tried from your website.

RVcook said...

Awwwww...Jennifer...thanks for the shout-out! These pancakes are absolutely fabulous and worth every single calorie...lol! And they reheat really well :-)

Your new GF bake mix is SO versatile!!! Love it...LOVE it!

Jennifer said...

Wow, Kathleen, I'm happy that's the case. You probably also have an eye for a recipe that you know you will like.

Ann said...

This is great! It reminds me of the popularity of "doctoring" boxed cake mixes...except you did it with a gluten free baking mix! Well done!

Jennifer said...

They are indeed fabulous pancakes! Yours is the first pancake recipe with ground almonds (sure almond flour is even better) in it that I actually really like.

I'm so relieved re the bake mix. How wonderful to finally find something that we can use to enjoy former faves. Thank you, God!

Asian-spice mix said...

i can have these pancake for breakfast right now :) its beautiful pictures too :)
i don't know why you can't comment to my blog,but until now,no one told me that problem,but appreciated your comment on my foodbuzz page :)
Ridwan

Jennifer said...

Hi Ann - always so nice to "see" you!

Not to worry, Ridwan. :)