Ingredients:
1/2 cup Atkins baking mix
1/2 cup egg substitute or 1 whole eggs
1 packet Splenda sugar substitute
1 -4 tablespoon water
1/4-1/2 teaspoon baking powder
Directions:
***Note:I have not tried these as a stack of pancakes with syrup; however, we use them for a bread/bun substitute while on the Atkins diet.
Recipe makes 4-5 pancakes; use 2 pancakes to make 1 hamburger bun.
***Mix all ingredients together to form a medium thin pancake batter, adding water to make desired consistency (from thin to medium thick).
On medium-hot griddle or frying pan, pour batter to make round pancake the size of your hamburger, or spread batter to desired shape and size.
(Make oblong shape for hot dogs, link sausage or bacon).
Fry on one side until pancake is cooked enough on the first side to flip it over, about 1-2 minutes.
Flip pancake and cook on second side about 1 minute.
NOTE: Batter should be rather thin if you plan to use pancakes for wrapping a filling.
It should be a little thicker for hamburger buns, but don’t make pancakes too thick in relationship to the thickness of hamburger, or you’ll have too much bread.
Servings: Serve
Time preparation: 5 min.
Time total: 8 min.