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Name: Low Carb Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: not set
Ingredients: 3.5 ounce Cream Cheese; 2 Eggs; 1 Tablespoon Soya Protein Isolate Power; .5 Teaspoon Baking Powder; Pinch Salt; 1 Teaspoon Vanilla; Olive Oil

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INGREDIENTS

3.5 ounce Cream Cheese
2 Eggs
1 Tablespoon Soya Protein Isolate Power
.5 Teaspoon Baking Powder
Pinch Salt
1 Teaspoon Vanilla
Olive Oil

INSTRUCTIONS

Use either vanilla or almond extract as optional

To serve: Springle of Stevia or Sugar, no carb-maple syrup, or a teaspoon of honey dissolved in a little hote water, or some berries sweetened with a little stevia.

1) Blend the cream cheese and eggs together in a bowl un til smooth. Sprinkle the soya powder, baking powder and salt over the top and whisk until smooth. Stir in the vanilla or almond extract if using.

2) Smear some olive oil over a frying pan using some kitchen paper, then heat the frying pan. When it's sizzling hot, pour in enough of the batter to coat the base of the frying pan lightly, tipping the pan so that the mixture flows all over it. Cook for a few seconds, until the underneath is lightly browned and the top is set.

3) Flip the pancake over, using a palette knife or a spatula, and cook for a few seconds longer. REmove from the pan and repeat until all the batter is used.

NOTES

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Low Carb Pancakes

3.5 ounce Cream Cheese
2 Eggs
1 Tablespoon Soya Protein Isolate Power
.5 Teaspoon Baking Powder
 Pinch Salt
1 Teaspoon Vanilla
 Olive Oil

Use either vanilla or almond extract as optional

To serve: Springle of Stevia or Sugar, no carb-maple syrup, or a teaspoon of honey dissolved in a little hote water, or some berries sweetened with a little stevia.

1) Blend the cream cheese and eggs together in a bowl un til smooth.  Sprinkle the soya powder, baking powder and salt over the top and whisk until smooth. Stir in the vanilla or almond extract if using.

2) Smear some olive oil over a frying pan using some kitchen paper, then heat the frying pan.  When it's sizzling hot, pour in enough of the batter to coat the base of the frying pan lightly, tipping the pan so that the mixture flows all over it.  Cook for a few seconds, until the underneath is lightly browned and the top is set.

3) Flip the pancake over, using a palette knife or a spatula, and cook for a few seconds longer. REmove from the pan and repeat until all the batter is used.

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Nutrition

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Serving Size: 1 Serving (72g)
Recipe Makes: 5 Servings

Calories: 150
Calories from Fat: 114 (76%)

Amt Per Serving		% DV

	Total Fat 12.7g	17 %
	Saturated Fat 5.5g	28 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 1.1g
Cholesterol 235mg		72 %
Sodium 189.7mg		7 %
Potassium 96.2mg		3 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.4g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 150

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