Wednesday, March 10, 2010

Low Carb Jelly-filled Puff Pancakes

Now and then, you just have to have a treat!  Why not one that's low carb and healthy.  I don't need to indulge in the wrong foods to have something to enjoy.  These little goodies taste like a jelly filled donut.  And they are full of the goodness of almonds and flaxmeal and oat fiber!  Make sure to use oat fiber and do not substitute oat bran or oatmeal! Oat fiber is available at,, or

I get mine at Honeyville.  Best price so far.  It lasts forever, and I use it in a lot of baking things, like bread, muffins, pancakes, cake, etc.  The almond meal you can buy or make.  The flax meal you can either buy or you can get the flax seeds and grind 1/4 cup at a time in your coffee grinder.  I like Golden flax seeds the best.  Better taste and they're lighter.  Xylitol I get at our local health food store, but if you can't find it near you, you can order from

So here is my video.  Recipe and nutrition info will follow:

* Exported from MasterCook *

                   Low Carb Jelly-Filled Puff Pancakes

Recipe By     :Ginny Larsen
Serving Size  : 9    
Categories    : Bread                           Breakfast or snack

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               TBS.  flax meal, Golden -- *see Note
  3               TBS.  Almond meal
  1               TBS.  oat fiber -- make sure it is oat fiber not bran
     1/4          tsp.  baking soda
     1/4          tsp.  baking powder
  2        tablespoons  Sugar Free Torani Syrup--Vanilla flavored
  2            packets  Truvia -- *see Note
  1                     egg
  1               TBS.  oil or melted butter

Preheat pancake puff pan on low...(on electric stove about at 3 or between 3 and 4), for 10 minutes--VERY IMPORTANT!  DON'T SKIP THIS STEP OR THEY WON'T TURN OUT! In a small bowl mix all dry ingredients.  Make a well in the center.  Add wet ingredients 1 at a time and mix the wet ingredients in the center gradually adding the dry to it from the sides until all mixed well.  Depending on how much liquid you use in sweeteners you may have to add water to get a pancake batter consistency.

When pan is preheated fill each little cup to 3/4 full with batter.  Cook about 4 min. on each side or until bubbly on top and with a skewer carefully turn each puff and cook about 3 to 4 min. on the other side.  Check to make sure it doesn't burn.  You have to cook these in a preheated pan and it has to be very low heat so that it cooks evenly and does not burn on the outside and not get done on the inside.  Let them completely cool and using a pastry filler I used  Sugar Free Strawberry Glaze to fill these.

I made powdered sugar by taking 1/2 cup Splenda and 1/4 cup xylitol and blending in my blender until the consistency of powdered sugar.  I keep this in a covered glass container and you can sprinkle or roll them in it after filling.  Tastes like a small jelly filled donut.

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Per Serving: 42 Calories; 3g Fat (59.1% calories from fat); 2g Protein; 3g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 57mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

NOTES : *You can use whatever combination of your favorite low carb flours... just so you have the same amount altogether.  This combo worked well.
*If you use different sweeteners, make them equal to 1/4 cup sugar in sweetening power.

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