“This is a variation of Annies Low-carb No Flour Pancakes found on Lowcarbfriends.com. Annies recipe calls for 1/2 cup of cottage cheese, but as I rarely have cottage cheese on hand, I have used both sour cream and low-carb yogurt. If you use flavored yogurt, you don't need to top your pancakes with anything. I make the whole batch at once and keep any left overs in the fridge so I can just grab them for a quick snack, either plain or with a slice of cheese.”
READY IN:
15mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

  • 6 egg whites (the flavor is not so good if you use yolks too)
  • 12 cup oatmeal
  • 12 cup sour cream or 12 cup yogurt

Directions

  1. Mix all ingredients in a blender.
  2. Grease a pan, even if it is non-stick, this is a sticky recipe.
  3. Pour batter onto hot pan until you have a circle of batter that is the size you want the pancake to be.
  4. When the batter starts to bubble a bit and the edges look a little dry, flip the pancake.
  5. Cook the other side until it is golden brown- about 30 seconds.
  6. Serve warm for breakfast or as a chilled snack.

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