On the Menu:
Raspberry Muffins
Strawberry Smoothie
Blueberry Pancakes
Blackberry BBQ Ribs
Strawberry Cake
Mixed Berry Sorbet
Blueberry Ice Cream
Strawberry Cobbler
Raspberry Custard
Strawberry Pie

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Expert Foods

Blueberry Pancakes

    Blueberry Pancakes
  • 1/3 cup Carbquik
  • 2 teaspoons granular Splenda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon nutmeg
  • 1 egg
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter, melted
  • 1 cup blueberries

Combine dry (first four) ingredients in a bowl. Set aside.

In a small bowl, whisk egg, cream and butter; blend into dry ingredients and whisk until smooth. Gently fold in blueberries.

Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.

Makes 6 pancakes. Can be frozen.

72 Calories; 6g Fat; 2g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs.

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