Friday, April 16, 2010

SugarFreeSheila's Amazing Induction Friendly Pancakes

I stumbled upon SugarFreeSheila.com while I was reading Cleo's wonderful blog, The Lighter Side of Low-Carb and I spent five hours straight just reading all about her experience with Atkins, her FAQs, looking at before and after pictures and of course drooling over recipes.

One of the recipes that caught my eye, not only because of the simple ingredients and easy steps but on top of that had the magic words: INDUCTION FRIENDLY. You know how in cartoons when someone has a great idea, a light bulb goes off? Well that light bulb went on for me and it didn't turn it itself off until I made the recipe.

It tasted good the first time I made it but it was too big and I had a difficult time flipping it. I admit I'm a little flipping-challenged. That's how I thought of using egg rings. The pancakes would be smaller thus easy to flip! Genius, right? Not really but if you say so, I'll run with it.

The second time I made the pancakes, they looked as good as they tasted. I made sure I let them "burn" a little to give them that browned look that pancakes have. When I posted pictures on the LCF forum, people wanted to know how I made Sheila's pancakes and now I'm going to share it with step-by-step pictures.

SugarFreeSheila's Delicious Low-Carb Pancakes
*I have scaled the recipe up because it's easier for me to just make a big batch each week. The recipe with the original serving size of 1 can be found here.



1 (8 oz) block of cream cheese
5 eggs
1 T Splenda
1 t Vanilla Extract
Vegetable oil for frying



"Special" equipment I use
2 cup measuring cup
4 egg rings



Plop the cream cheese inside the measuring cup. Don't be messy like me. Microwave it at high for about a minute. I would do it for 2 minutes and have pieces of burnt cream cheese which are AWESOME! But if you're not as adventurous as I am then 1 minute is fine. Prepare yourself for the wonderful smells that will fill up your kitchen and make your tummy growl and say, "Hurry with breakfast already!"



Stir the cream cheese until it is softened and well-blended. Add Splenda and vanilla extract. Stir some more.



Add eggs one at a time, beating after each addition. You might think that it will be too much for your two-cup measuring cup, you may use a bowl or a bigger measuring cup. I like using a measuring cup because it has a handle and makes cooking the pancakes easier.



This is my set up. I have the pan in the middle, egg rings and bowl with oil to the right and spatulas on the left. When I cook something, anything, the kitchen turns into a war zone so it helps me if I'm organized.



The egg rings get a short bath in the oil and then placed on the pan like so. Turn on the stove, medium-high is fine. I make sure that the pan is hot before I pour the batter in.



I apologize for not including my ice cream scooper in the "special" equipment list. It really is handy. I use it for cupcakes, cheesecake muffins, cookies, etc. So anyway pour one scoop's worth of batter into the egg rings and let it cook until the sides are dry. It also helps to wiggle the egg rings gently one by one to make sure nothing is sticking to it.



Remove the egg rings. If there is a sticking issue, just use a spatula to gently nudge the sticking part until it lets go of the egg ring. Flip each pancake. Marvel at the nice browned side. Did I mention the really wonderful smells filling your kitchen? Well this time it's filling the entire house. It made my DH run downstairs to find out where they were coming from.

Once you feel like the pancakes are browned on the other side, remove them from the pan. Add more oil, if needed, for the next batch. I always dip the egg rings before each batch. With this batch I make 12 mini pancakes. The number depends on the size of the egg rings you will use.

There you go! A beautiful stack of pancakes, delicious, low-carb and drumroll please... INDUCTION FRIENDLY!



Enjoy!

28 comments:

seadrake said...

Nice! I do so admire a clean stovetop, too...never could manage it myself!

dee said...

I wish I could take credit for that but we have a nice lady who cleans our house every day. :D That's the only way my DH would let me cook, have someone else clean it hahaha

jls said...

These look awesome. Can they be frozen?

dee said...

I haven't tried freezing them but I do keep them in the fridge. When I'm ready to eat, I just nuke for 30 seconds, put butter and a sprinkle of cinnamon on top and breakfast is served.

Lowcarb4me said...

oh so you don't use the sugar free vanilla syrup right????
I wonder when ppl say they use the syrup is it for flavoring or to go on top because it is so runny...love your idea though, I have been making these pancakes for the last few days and they are so filling, but now I will get some egg rings

dee said...

Hi Lowcab4me!

I use Splenda and vanilla syrup because I don't have sugar free vanilla syrup available here. I agree, they are quite filling. Three pieces can last me until lunch time.

daryl said...

what is the carb count with all of the ingredients?

dee said...

daryl, sorry for the delayed reply. I need to figure out how to get notifications for comments. On SugarFreeSheila's page it says 6 carbs for the recipe but since this is a larger recipe, my carb count for it is 10.4 (depending on the kind of cream cheese you use). HTH!

Jen said...

Dee - what a great blog! You inspired me to buy the egg rings. I've always thought about getting them but after seeing the pretty pancakes, I went ahead and got them! I can't wait to give it a shot...

Maureen said...

Has anyone tried to make the batter and keep it in the fridge, making the pancakes as wanted? Not that it will last too long...they're SOOOO yummy!!

dee said...

Hi Maureen! I haven't tried that because I feel icky about leaving something with raw egg in the fridge. But I've tried cooking a big batch and just keep the pancakes in a storage bag (zipped) in the fridge and it lasts for over a week... unless I eat all of it. LOL

Hi Jen! How did your egg rings go? I hope it helped.

ashleydawntheartist said...

I will buy the egg rings now too...I have a electric skillet and it cleans up really well. I used to make regualar pancakes on them but now with this recipe, I will need to use those rings. Good idea!

AngieA said...

im about to make these right now, i would suggest you guys use pure canola oil to cook in because veggy oil is so bad for you...you can heat it up much hotter then olive oil and it helps clear your arteries other then clog them like veggy oil

HopeClark said...

Just got done making these. One question though, are the supposted to be "eggy". Reminded me of french toast more than pancakes. They were very good and will make again but just curious if I did it right? Also, made my own sugar free syrup to put on them. It was good!! It was 1/2 cup of Splenda brown sugar, 1 cup water, splash of vanila extract,splash of Almond extract and sprinkle of Cinnamon and just boiled it down. Was a thin syrup but I was happy with it. Especially since that was the first time I even tried making my own.

vivian said...

I added a couple of heaping tablespoons of ground flax seed meal and about 1 tsp baking powder to this recipe. I find it tastes more like real pancakes and definately less eggy. Flax seeds are so high in fibre that it doesn't add much if anything to the carb count.

Dee said...

AngieA, I actually used coconut oil with this. I didn't even bother to check it because coconut oil is used around here a lot.

HopeClark, I have a bottle of Mrs. Butterworth's sugar free maple syrup. But I prefer just butter and cinnamon on top. I don't remember it being eggy but I find that cinnamon really helps is masking that.

Vivian, great addition! I have flax meal now so I can definitely do this. Thanks for posting your tweak! Don't you just love the fiber from flax?

Regay said...

Ok,
Try adding 1/4 Cup of coconut flour, 1/4 Cup of water and a tsp of baking powder to the recipe from above if you would like them more "bready" tasting.
I like them even more and 2 thin pancakes really fill me up.
This happened by accident when my 3yr old poured water into my batter. (She was helping me :)

Corky said...

Wow, this is great. My first attempt wasn't so good because I needed to soften the cream cheese longer so it would mix without lumps. However, once I got the hang of that it worked out perfect. I top with sugar fee preserves. (Gotta watch the carbs on the label, not all are as low as you might think)
Thanks!
Corky

Moore Low Carb For You said...

Hi there. I'm sorry if I missed the answer to my question some where on your blog but how many pancakes are in a serving? 4??? I can't wait to make this. Also if I can't find flax seed meal, can I just grind my own flax seeds? I'm new to this low carb eating so your help is appreciated.

Thank you for the great recipe

Mandee said...

I've been on a quest for low carb pancakes that I won't hate and the quest is OVER! These were so good and pretty easy...no crazy ingredients either. Thanks so much for sharing! I'll be writing about my quest on my blog soon.

Starr said...

I saw a similar recipe on pinterest and made these for the first time the other day. I loved the taste. But afterward I thought they needed a little vanilla, so glad to see you included that in your recipe. I also LOVE the idea of using the egg rings! Since the batter is so thin, it spreads in the pan like a crepe (unless you use the rings). GREAT tips to make them even yummier!

Diana said...

Add Maple extract instead of vanilla if youre looking for that flavor profile.

Zulemaya said...

Your pancakes look so fluffy and amazing! I just found Sheila and her fab recipe via another blogger who added flaxseeds. I tried that variation with my own of 1Tbs of Almond Meal and I also added a touch of vanilla and a few scrapes of nutmeg. I did one batch without any sweetening. Didn't like too much! The second batch I added a bit of Splenda & baking powder and it came out way better and browner. (I have yet to try the original recipe but can't wait to do so tomorrow!) My variation led to a drier texture and no eggy taste. To make the mixing of the cheese easier I cubed it up when it was cold and let it sit a few minutes on the counter before whipping it a few cubes at a time into the eggs. My next tomorrow attempt I will add the eggs to the whipped cheese instead of the other way to see if that affects texture.

beth said...

These are divine!

Anonymous said...

Any ideas on the calories and fat content?

Anonymous said...

what are the nutrient values and protien and carb values for these ?

Jasper said...

There are 10.4g of carbs in each pancake? I'm searching for keto recipes and 10.4g is a bit much if only 30g is allowed each day.

Lindsay Stoican said...

What is the net carb count per pancake?

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