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“Posted in responce to a request. From "The Low-Carb Cookbook" by Fran McCullough.”
READY IN:
30mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Set the griddle or a large skillet over high heat.
  2. Put all the pancake ingredients, except for the butter for the griddle in a blender or food processor and blend well.
  3. When the griddle is hot enough so that a drop of water jumps, grease the surface with the butter.
  4. Drop the batter by spoonfuls, large or small onto the griddle.
  5. Turn the pancakes when the edges lose their shine and the bubbles begin to appear.
  6. Cook briefly on the other side and serve immediately.
  7. Butter and Vermont Sugar-Free syrup are great accompaniments.

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