Simply mix together all the ingedients with a whisk - batter should be a bit runny. Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface large spoonfulls.
Cook until each side is lightly browned.
Serve with butter and a low-carb store bought syrup. Or for an interesting low-carb topping, mix 1 Tablespoon of sugar-free jam with 1 and 1/2 Tablespoons water and microwave for 45 seconds.
I used 1/2 flax seed and 1/2 whole wheat. If you're not into the total carb thing,but want low carb these were delicious. I topped with ricotta mixed with sweetener, a dash vanilla and enough buttermilk to make it smooth. Drizzled low carb syrup... yum.
Comment submitted: 7/15/2009 (#8401)
By Dr. Lit
Recipe Rating (out of 5):
We love it. I substitute an equal measure of ricotta for the cottage cheese -- it's smoother and I think has a slightly better taste. Two tablespoons of water helps it stay reasonably liquid so it spreads out a little better on the griddle. CARBS = 4.5 (1.5 for the eggs, 2 for the ricotta, and 1 for the cream. No carbs in the oil, baking powder or flaxseed meal).
Comment submitted: 7/13/2009 (#8397)
By Huskerfan
Recipe Rating (out of 5):
Really loved this recipe-satisfied my craving for pancakes. Recipe is not 13 carbs though-much less than that in fact. 2 carbs for eggs, 1.5 carbs for heavy cream and 1.5 carbs for cottage cheese = 5 carbs for the entire recipe! Really tasty, and I recommend.
