I don’t have a picture because my hungry family gobbled these up before I could get to the camera, but they look like your average pancakes, only they have a lot less grain content simply because we’ve stuffed these full of protein and fruit. They’re not very low carb but the addition of fruit adds fiber and sweetness (we don’t top these with syrup or anything) and fruit is lower glycemic than the wheat part of the pancake.
I also did this recipe with gluten free pancake mix from Bob’s Red Mill and it worked well that way, too :)
1 1/2 cups whole grain pancake mix or flour or pancake mix of your choosing
1/2 cup cottage cheese or ricotta cheese (I usually use low fat versions)
1 small apple, peeled and shredded against a cheese grater
1 cup blueberries (I use the frozen ones because they are cheaper)
3/4 cup of milk or soy milk or almond milk
Want to add more nutrition? Substitute some pureed beets for milk and you’ll get pink pancakes that don’t taste like beets :) Come to think of it, I should try adding fresh carrot juice one day…
Anyway, just mix the ingredients with a whisk (or spoon, I use a spoon) and be sure to cook them on low heat on a non stick pan, flipping when lightly browned.
You can also add an egg to the recipe for more protein. I would do that except my daughter is allergic to eggs.
Sadly, I am really math challenged so I can’t figure out the carb content of these pancakes. I will say that my insulin carb ratio is typically 1:15 and I gave one unit of insulin for one 4 inch pancake and ended up with blood sugar of 95, two hours later. So although that’s not exact science, that gives you an idea there. I could have had two :)