Prep Time: 20
Yields: 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.