SOUR CREAM PANCAKES

SOUR CREAM PANCAKES

Substantial, high in protein pancakes.  Great alongside sausage and scrambled eggs for breakfast, or topped with Crème Fraiche and fresh strawberries or blueberries or make a sauce out of the fruit.  I actually like these cold with my healthybutter and peanut butter.

4 eggs

1 cup sour cream (250 mL)

1 cup water (250 mL)

¹/₂  cup half-and-half cream, OR  (125 mL)

  heavy cream

Liquid sucralose to equal ¹/₄ cup (60 mL)

  SPLENDA^® Granular

1 tsp vanilla extract (5 mL)

2¹/₂  cups Gluten-Free Bake Mix 1, (560 mL)

  page___ (use almond flour in the bake mix – optimal for this recipe)

2 tsp baking powder (10 mL)

1 tsp baking soda (5 mL)

¹/₄  tsp salt (1 mL)

1 tbsp olive oil (15 mL)

In food processor, process eggs.  Add sour cream, water, half-and-half cream, OR heavy cream, liquid sucralose, OR SPLENDA^® Granular and vanilla extract; process.  In medium bowl, combine Gluten-Free Bake Mix 1, page___, baking powder, baking soda and salt.  Process, scraping down sides occasionally, until smooth.

Pour by ¹/₄ cupfuls (60 mL) or 3 tablespoonfuls (45 mL) onto very lightly greased (use a pastry brush in the olive oil) nonstick pan over medium heat.  Cook until bubbles form and pancake sets.  Flip and cook other side on a lower heat and flip again and again if necessary to make sure the inside is cooked. Time the procedure, if desired, to get it down to a fine art. Repeat with remaining pancake batter, only greasing pan as required. 

Helpful Hint:  If desired, add fresh blueberries to the batter. 

Yield:  20 to 27 pancakes

4 or 3 tbsp per pancake

120.3/89.1 calories

4.0/2.9 g protein

9.6/7.1 g fat

3.8/2.8 g net carbs