Low Carb Pancakes with Boysenberry Syrup

Low Carb Pancakes with Boysenberry Syrup

As everyone who follows my page knows, I have been doing low carb for a long time. However, after losing a ton of weight, I have come to a halt. I have been trying to incorporate more berries in the morning, not use much dairy, and cut out the Splenda (including diet soda). I am just trying to see how that goes to get over this hump. I guess it’s almost a mix between pure low carb and Paleo. I haven’t gone completely Paleo because I cant seem to cut out the dairy 100%, but I am thinking about working on it. For now, what I have been doing seems to help, but we will see how it works when it comes to weight loss. I have been at the gym more than I ever have before, so I like to think I have been replacing fat with muscle. I need one of those scales that tells you fat percentage. Anyway, that’s enough about that.
Yesterday we had a family BBQ at our friends house. A little family history here…my sweet little brother was a US Marine and was killed in Iraq in 2007. Well, his best friend was Tony, and when my brother passed away, I kind of adopted him so he is like family to me. Well, Linda, his mom, grows boysenberries in her backyard, and she let my son pick some. So of course, this morning, we made pancakes and syrup with them. :)
That is the longest intro to anything I have ever posted, and it had nothing to do with pancakes lol. Anyway, here is the recipe finally…..
Ingredients
5 eggs, separated
8 oz cream cheese
1 tsp cinnamon
1 Tbsp Torani Vanilla Syrup
2 cups boysenberries
Another 1 Tbsp of Torani Vanilla Syrup
Directions
First, place your fresh boysenberries into a small saucepan along with the vanilla syrup. Let it cook on low until your pancakes are done.
Heat up a large pan on medium, and spray with cooking spray.
Now, you will need 2 bowls.
In the first bowl, crack your eggs and put the egg whites in this bowl. Then put your egg yolks in the second bowl.
With a hand mixer, beat the egg whites until peaks form. Set aside.
In the bowl with the egg yolks, add the cream cheese, cinnamon and vanilla syrup. Beat this mixture with the hand mixer until smooth. If you have little bits of cream cheese still, that’s OK.
Next, pour the egg yolk mixture into the fluffy egg whites. FOLD the mixture together with a wooden spoon or silicone spatula. Make sure you do not stir it because the egg whites will break down and they will not be fluffy anymore. Try and make sure you fold it until everything is incorporated and a yellow color.
Spoon the mixture onto your heated pan, and cook for about 2 minutes. Once the bottom is golden brown, flip and cook another 2 minutes.
Once all the pancakes are done, remove your boysenberry sauce from the heat.
At this point, the berries will be broken down and the sauce will be syrupy.
Stack your pancakes and pour the syrup over them!
Recipe makes 3 servings. Each serving has 7 pancakes. 
This sounds like a lot, but they are SO thin, its not. The picture above has 10 pancakes and my dad ate them all lol.
Each serving is less than 1 carb.
Recipe makes about 20/21 pancakes. The entire recipe is only 15 carbs.

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