Brunch

Low Carb Buttermilk Pancakes is for Breakfast.

Low Carb Buttermilk Pancakes takes 15 minutes to prepare.

Low Carb Buttermilk Pancakes takes 15 minutes to cook.

Low Carb Buttermilk Pancakes makes 12 servings.

The ingredients for Low Carb Buttermilk Pancakes are:

2 T. Bob's Red Mill Whole Ground Flaxseed Meal
1 c. Bob's Red Mill Low Carb Baking Mix
1/2 c. King Arthur whole wheat flour
1.5 t. baking powder
3/4 t. baking soda
3/4 t. salt
1/2 T. granulated sugar
1 c. Friendship light buttermilk
1/2 c. skim milk
2 large Eggland's Best eggs
3 T. melted Smart Balance spread

Here is how you make Low Carb Buttermilk Pancakes:

Sift dry ingredients except flaxseed meal. Stir in flaxseed meal. In another bowl, beat eggs, add milks, and melted spread. Combine well and pour into dry mixture. Stir until just mixed. Scoop by 1/4 c. onto hot griddle. Serve with lite syrup or sugar-free syrup.Serving Size: Makes 12 1/4 cup measuresNumber of Servings: 12Recipe submitted by SparkPeople user SOSIREGIME.

The nutritional information for Low Carb Buttermilk Pancakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 115.6

• Total Fat: 4.4 g
• Cholesterol: 30.6 mg
• Sodium: 370.7 mg
• Total Carbs: 12.1 g
• Dietary Fiber: 2.6 g
• Protein: 7.0 g

The dietary needs meet for Low Carb Buttermilk Pancakes is Low Carb