Low-Carbohydrate Pancakes

Prep Time: 20 Minutes
2 Servings

The big diet trend is low-carbohydrate foods. Programs such as Atkins or Sugar Busters recommend flourless foods. You can have some of your favorite foods in low-carbohydrate form by substituting flour with wheat gluten. Wheat gluten is the natural protein derived from wheat. It is basically wheat flour with the starch removed. So, the next time you have a craving for pancakes, mix up a batch of these wonderful, fluffy pancakes and don’t give a second thought to breaking your diet rules.


  • 2½ tbsps wheat gluten
  • ½ tsp baking powder
  • 1 tsp Splenda Sweetener
  • 2 tbsps heavy cream
  • 1 tbsp water
  • 1 tbsp olive oil
  • 2 eggs

In a mixing bowl, place wheat gluten, baking powder and sweetener. Whisk in heavy cream, stirring constantly. Add water, olive oil and eggs and blend well. Batter will be thin. Place a flat griddle or skillet over medium-high heat. Coat griddle with vegetable spray. Pour desired amount of batter on the griddle and cook for 2 minutes or until dry bubbles begin to form around the edges of the pancake and the bottom is browned. Turn and cook for 1–2 additional minutes. Makes 6–8 silver dollar-sized pancakes and 4 medium sized pancakes. Serve with sugar-free syrup and fresh fruit.

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