Pudding Pancakes

Pudding Pancakes

3 ounces liquid (I use 3 oz of a sugar free syrup like Toranis or you can use water)
1 egg white or 3 Tablespoons of liquid egg whites (I use a brand called All-Whites)
1/2 teaspoon extract (strawberry, vanilla, almond, etc)
1/2 teaspoon liquid Splenda to Go or 1 teaspoon granular Splenda (or 1 packet)
1/2 teaspoon Sea Salt
Ideal Protein Pudding Mix (blueberry, strawberry, vanilla, chocolate, etc)

Mix all but the pudding mix together.  Add the pudding mix and whisk together.

Heat an electric non-stick griddle or fry pan to 300 degrees farenheit and spray with butter spray.

Spoon the liquid onto the griddle (I make the pancakes small, only about 3 inches wide).  Let the pancakes cook until the top begins to look dry, then flip over carefully and allow the second side to cook.  I usually flip them a couple of times, letting each side cook longer (I don’t know if that really makes a difference but I just want to make sure they get done in the middle).

If you find the pancakes too thick, add some water to them.  If they are too thin for you, reduce your water the next time.  I like to eat these with my hands and just dip them in some sugar free syrup or I’ll eat them plain sometimes.  For the blueberry pancakes I will use Torani Sugar Free Blueberry syrup (this is thin and is what I use for the liquid part of the pancakes) or Walden Farms Sugar Free Blueberry Syrup or even the Walden Farms Sugar Free Maple Syrup.

These will not have the exact texture or taste of regular pancakes but they sure do hit the spot when you are craving pancakes while on the Ideal Protein Diet!  And the blueberry or strawberry pancakes help when you find yourself just needing a little taste of fruit.

Update: 10/7/2012
I tried something a little different today.  I baked these on a sprayed parchment paper lined baking sheet at 350 degrees for 12 minutes.  Then flipped them and baked for another 5 minutes.  They turned out very good.  Some of them ended up getting nice and crispy too (which I happen to like)!  I used the Torani Sugar Free English Toffee Syrup for my liquid and sprinkled some granulated Splenda on the tops of them before baking.  Very satisfying!

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2 Responses to “Pudding Pancakes”

  1. Sandy Says:

    I tried to make pudding pancakes. They stuck to the pan so badly, I could not scrape them or turn them over at all. I ended up wasting two IP packets. How can I make these not stick? I put oil in the pan one time they still stuck. I am craving something like pancakes. I am gluten-free so I cannot use the pancake mix.

    • Nan Says:

      I would always use a non-stick pan and then I would also spray the pan with some type of cooking spray. Let the pan heat up before pouring the batter. And make small pancakes, 3″ across maximum. Let them cook until they look fairly set, then flip them using a thin spatula. If your batter is too thin, they won’t set up well so sometimes letting the batter set for a little bit before pouring helps.


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