Since my surgery, we have really missed our pancake breakfasts, and I have been playing around with ingredients like ricotta cheese, vanilla protein powder, almond meal etc, trying to arrive at a tasty substitute. None of the results were actually inedible, but they weren't really scratching my pancake itch either. I didn't just want them to be low carb, but also to have enough protein to be a good addition to my eating plan. Here is my best effort to date... I'll be sure to let you know if I do any better, but these have made everybody pretty happy!
1 cup Cottage Cheese
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1 packet splenda
1/4 cup whole wheat flour
1/4 cup almond meal
Oil, butter, or Pam to grease pan
Whisk together egg, cottage cheese, and vanilla. (You can do this whole recipe in a blender if you want to disguise the cottage cheese - just blend until smooth)
Whisk the dry ingredients together, then mix them into the cottage cheese mixture.
Heat griddle over medium heat, use oil/butter/Pam to grease, and cook pancakes in the usual way, flipping when the underside is golden brown. I usually heat the oven to about 200 and keep them warm in the oven until the whole batch is finished.
I use about 1/4 - 1/3 cup of batter per pancake, and personally can eat only one or two pancakes - so the small amount of carbs contributed by the whole wheat flour is pretty insignificant. You could add some nuts or blueberries, or substitute lemon juice for the vanilla and cinnamon for a different flavor. I eat mine with sugar free maple syrup, but fresh fruit, sugar free preserves, or a berry sauce made with berries, heated with sweetener, would be yummy too.
My husband and daughter like these too!