Cooking Low Carb: Flax Pancakes

I came up with these pancakes one lazy Sunday morning when pancakes and bacon just seemed like the thing. They worked out perfectly the very first time; my husband rated them a perfect 10. Four grams of non-fiber carb per pancake may seem a little high, but look at that protein count - one pancake has as much protein as three eggs! Between that, the fiber, and the healthy fats, these suckers will fill you up, and keep you full for hours and hours.

However, since then I have also made these without that 1/4 cup oat flour. They worked out fine, and this drops the carb count to 8 grams, 7 grams of which are fiber - just one gram of usable carb per pancake. So feel free to make this version if you like. The oat-free version is also good for folks who need to stay gluten-free.

This recipe makes a dozen pancakes, and since they are filling, you may well have leftovers, unless you've got some hungry kids hanging about. If you do have leftovers, layer a folded paper towel between each pancake to prevent sticking, put 'em in a zipper-lock bag, and freeze 'em. Then warm 'em up - I like the toaster oven rather than the microwave for this - on busy mornings. You can have hot pancakes before work!

Flax Pancakes

1 cup flax seed meal
1 cup vanilla whey protein powder
3/4 teaspoon baking soda
1 tablespoon Splenda granular (or 1 1/2 packets if you buy Splenda that way)
1/2 teaspoon salt
1/4 cup oat flour
1 teaspoon cinnamon
1 cup plain yogurt
2 eggs

In a mixing bowl, combine all the dry ingredients -- everything from the flax seed meal through the cinnamon -- and stir well to combine.

Spray your biggest skillet (or a griddle) with non-stick cooking spray, and put it over medium-high heat. (If your skillet or griddle has a good non-stick surface -- mine does -- you can skip the cooking spray.) Let it heat while you...

Whisk the yogurt and eggs into the dry ingredients, making sure there are no pockets of dry stuff left.

When your skillet is hot enough that a drop of water will skitter across the surface, it's time to cook! Scoop the batter with a 1/4 cup measure. Fry the first side until the edges look dry, then flip and cook the other side.

Serve with the topping of your choice; I like low-sugar jelly.

Makes 12 pancakes, each with: 208 Calories; 10g Fat; 21g Protein; 11g Carbohydrate; 7g Dietary Fiber; 4 grams usable carb.

NOTE: I buy Bob's Red Mill Golden Flax Seed Meal. There are several stores here in Bloomington, Indiana that carry this (I get mine at Sahara Mart,) so I'm betting you can find it near you. Try a health food store.

If you can't get pre-ground flax seed meal, but only whole flax seeds, you can grind them yourself. The best way is to use an electric coffee grinder - you'll want to clean it well of coffee first!