Wednesday, May 30, 2012

Fluffies ... sugar free high protein pancakes

These are AWESOME!!  my mom finds all types of interesting pancakes and usually I am like the kid on "Kid Histories" What else is about it mom?  But she hit the jack pot with these.  they are fantastic.  Im not sure where she got the recipe and I changed it a tiny bit to make it sugar free.  But even still, AMAZING!

Here is the recipe:

                         serves 4

1/4 cup whole wheat flour
1 t  stevia or xylitol
1/4 t salt
1/8 t nutmeg (don't omit)
3 large eggs, separated
1/2 cup nonfat plain greek yogurt (or sour cream)
olive oil

1.  Whisk the flour, sugar, salt and nutmeg in a large bowl.  Beat the egg yolks and yogurt in a medium bowl until smooth.  With an electric mixer beat the egg whites in a large owl to soft peaks.  Stir the egg yo8l mixture into the flour mixture until just combines.  (the batter should be lumpy, with visible streaks of flour.)  Using a spatula carefully fold the whites into the batter until just combined.  (Do not over mix - a few streaks of whites should be visible.)

2.  Heat 2 t of oil in a large nonstick skillet over medium low heat for 5 minutes.  Drop the batter by tablespoons into the pan.  Cook until the pancakes are evenly browned on both sides, 3-4 minutes.  Repeat with the remaining batter, using additional oil as needed to grease the pan.  Serve

Although these pancakes are at their puffiest when served in batches, they can be kept warm on a cooling rack coated with cooking spray and placed over a remmed baking sheet in a 200 degree oven for up to 20 minutes.  Take care not over beat the egg whites.  Beating the egg white to soft peaks will produce the tallest and puffiest pancakes  

No comments:

Post a Comment