OMFG Pancakes. This recipie was adopted from a low fat recipie
The ingredients have been changed to protect the innocent
These are the BEST friggin Pancakes I have had.
Dry ingredients
1/2 cup purpose flour (I haven't tried it yet with WW flour)
1/2 t Baking soda
1t baking powder
3-4 packets of Splenda
1/4t salt
Mix dry ingredients and hold to side.

The wet

1 1/4 cups Ricotta
2 egg yolks (keep the whites)
3/4 cup of buttermilk (I haven't tried LC milk)
Mix up wet ingredients and add the dry.

In the mean time whip the egg whites until soft peaks and fold into mixture.

Cook on lower heat like a regular pancake.

I have made them without whipping the egg whites but it really does make a difference!
The breakdown;
Flour 45g carbs, 6 protein, Fat 1g, 3g fiber 225 calories
Eggs 1.2g C, 12.6P, 10.6gFat, 154 calories
Ricotta 10g C, 35g P, 24g Fat 535 calories
Buttermilk 15g C, 6g P, 6g Fat, 125 calories

Total carbs 71, 59 Protein, 42 fat 1039 calories
This recipie makes about 15, 3 inch pancakes
My whole family loves these pancakes.
Let me know if you try them and like em!
Be careful they are addicting!
Jag

Hi. I just started out on the atkins (today in fact) and I was just wondering what the "purpose flour" was?
Thanks
Kim

Sorry "all purpose flour"
You could try whole wheat.
These hay be a little high in carbs for induction levels though!
Jag

There are flours out there that are Induction friendly. Wheat is way up there on the rungs of OWL, and "all purpose" is the "white" flour that we should be avoiding, anyway.

Try soy protein isolate, wheat protein isolate, whey protein powder, combined with some ground flax seeds or psyllium husks to derive an Induction friendly pancake.

Otherwise, following this recipe would not be advised until much later in your low-carb journey, should you be following the Atkins plan. I don't even think South Beach recommends white (all purpose) flour, although I really don't know much about that plan.

White flour has all the nutrients stripped out of it - why would you even bother?