thought I'd link this post about falling off the wagon from the Atkins Center here --- it inspired me today.
http://atkinscenter.com/Archive/2001/12/14-172753.html

I bought the Atkins pancake mix and his syrup - made regulars for my family and then ate 2 of my Atkins ones - not horrific but not necessarily great. THEN I look at the box and 7 grams of carbs for those suckers -- almost 1/2 my "daily allowance"- now they definately do not taste good sitting in my belly!!! The syrup has left an aftertaste that I am definately going to have to wash and wash with tons of water!!!

oh well, live and learn--- and lose!

the real downside is I made a real cheesecake last night - baked with eggs, splenda that was going to be my splurge item for carbs today at 6 grams... maybe only proteins a small salad and cheesecake for today.....

Yep, I agree, those pancakes/syrup are terrible...Dr. Atkins should be ashamed to put that stuff on the market...

Gail

There is a very "simple soy Pancake" recipe here, maybe someone else will recall, but I will look for it and get back to you. I really liked them.
Kathy



O.K. I found the old post regarding the pancakes:

The Soy pancakes were just 1/4 cup soy flour, 1/2 tsp olive oil, 1 egg, dash cin, then water to your preference of texture. it makes about (3) 3-4 inch ones, and I think it's about 8 carbs?? will have to double check that, I just remember thinking I have to be careful what else I have, cause, the carbs sure add up fast when you have that many in one item.Then of course there is what you put on them as well, so there are kind of a treat for me.

I found they were nice just with Butter on them, to save on the carbs of the N/S syrup.

Think I just might make them this morning have'nt had them in ages.

Cheers Kathy

There is also a recipe for french toast in the recipe section, using pork rinds, eggs and I think cream. Your pour the batter and fry them like pancakes, but they taste like french toast. VERY good! Look for Vermont Sugar Free Maple Syrup in your grocery store, it's very tasty and doesn't have any aftertaste. It's a little thinner than most syrups, but the taste is really good.

Here is the recipe for pancakes from the Protein Power book.

It is a recipe I sure would have "passed" by had a friend not suggest.

2 eggs

Whip until frothy

Add and beat until smooth:
1/4 C cottage cheese
2 T cream cheese
pinch of splenda to taste

Now add and blend:
3 T wheat germ
1 T rice flour or Wondra
1 t baking powder **
pinch of baking soda**

Heat pan with butter, cook until edges are set and bubbles appear (about 1 minute)- flip and continue to cook about half the time as the first side.

Recipe makes 10 pancakes and is 10 carbs - 13 proteins (I would half the recipe - and get 3- 5" pancakes)

Use SF syrup or SF jam

Be sure to use fresh baking powder and baking soda, as the batter is so delicate.

**Read on another BB how to check the freshness of both:

To tell if your baking powder is still good,
place 1/2 teaspoon of it in a small bowl.
Add 1/4 cup of hot water and see whether it foams.
If so, keep it. If not, toss it.
In general, baking powder lasts for 6 - 12 months.

Testing for baking soda freshness is similar.
Place 1 1/2 teaspoons of baking soda in a small bowl.
Add 1 tablespoon of vinegar and check for fizz.
If it fizzes, it’s a keeper.
If it’s flat, throw it out.
Baking soda stored in a cool, dry place will last indefinitely.