Make Low-Carb, Gluten Free Pancakes

4 Parts:

Ingredients

Directions

Tips

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Pancakes are among many people's favorite foods for breakfast. They go well with coffee, hot chocolate or juice. Unfortunately, there are some people who can't enjoy them due to a gluten allergy.

Gluten is found in many products, such as most pancake mixes. It is a type of protein which is found in wheat and wheat-based products. It is believed that about 15 percent of the world's population suffers from gluten allergy or Celiac disease. The body's reaction to gluten can bring some damages to small intestines.

This is when the antibodies attack the foreign particles like gluten, and cause the body damage. There are more than 100 symptoms of Celiac disease, and they can be different for each person. Some symptoms include: Bloating, diarrhea or constipation, fatigue, joint pain, rashes, anemia, depression and many others.

Having a gluten allergy doesn't mean that you have to give up your favorite foods. That may have been true in the past. There are so many gluten-free products available today. There would be no reason for you to deprive yourself of things like pancakes and muffins. This recipe for gluten-free pancakes will surprise you with its light texture and wonderful flavor. It also has the added bonus of being low in carbohydrates for those who are watching their daily carb intake for any reason.

• 4 oz. of cream cheese, at room temperature (softened)
• 4 oz. of sour cream
• 4 large eggs
• 1 teaspoon of ground cinnamon
• Pinch of salt
• 2 tablespoons of flax seed, ground
• 1 packet of artificial sweetener (optional)
• Fresh or frozen berries for topping
• Margarine or butter for cooking

1. 1
   Using an egg separator, separate the eggs into two large mixing bowls.

   

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2. 2
   Whip egg whites until soft peaks form

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   Set aside.

   

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3. 3
   Add cinnamon, salt, flax, and artificial sweetener to egg yolks

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   Mix thoroughly.

   

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4. 4
   Mix sour cream and cream cheese into the egg yolk mixture and mix until well blended.

   

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5. 5
   Gently fold egg whites into mixture until well combined

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   Do not over mix.

   

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6. 6
   In a medium skillet, over medium heat, melt a small amount of butter or margarine

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   Do not overheat.

   

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7. 7
   When the skillet is hot, pour 1/4 cup of mixture in and flatten slightly to shape them

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8. 8
   Cook each pancake for 2 to 3 minutes and then flip

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   Cook for an additional 2 to 3 minutes or until light and fluffy.

   

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9. 9
   Top with fresh or frozen fruit and serve.

   

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• Try topping these pancakes with your favorite whipped topping, along with the fruit. Most non-dairy whipped toppings are actually quite low in carbs.
• If you don't want to make pancakes from scratch, there are several gluten free baking mixes that work well for pancakes, but be sure to check the carb content if that is a concern.
• When you have to buy products, be sure to check on the label to ensure the absence of gluten.
• If you have a gluten allergy, opt for healthier foods. Add more vegetables, fruits, fish and healthy meats to your diet.

If you have problems with any of the steps in this article, please ask a question for more help, or post in the comments section below.

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