Drews Bread Pancakes An Atkins Low Carb Bun Substitute Recipes

Steps:

• ***Note:I have not tried these as a stack of pancakes with syrup; however, we use them for a bread/bun substitute while on the Atkins diet.
• Recipe makes 4-5 pancakes; use 2 pancakes to make 1 hamburger bun.
• ***Mix all ingredients together to form a medium thin pancake batter, adding water to make desired consistency (from thin to medium thick).
• On medium-hot griddle or frying pan, pour batter to make round pancake the size of your hamburger, or spread batter to desired shape and size.
• (Make oblong shape for hot dogs, link sausage or bacon).
• Fry on one side until pancake is cooked enough on the first side to flip it over, about 1-2 minutes.
• Flip pancake and cook on second side about 1 minute.
• NOTE: Batter should be rather thin if you plan to use pancakes for wrapping a filling.
• It should be a little thicker for hamburger buns, but don't make pancakes too thick in relationship to the thickness of hamburger, or you'll have too much bread.

Steps:

• SIFT TOGETHER THEN STORE AND USE AS YOU WOULD DR.
• ATKINS BRAND.
• IT'S MUCH CHEAPER AND THINGS COME OUT ABOUT THE SAME.

Steps:

• Blend all dry ingredients together in a large mixing bowl. Add wet ingredients with a spoon or spatula and combine into a dough. With a spatula, take the dough out of the bowl and place on a clean surface lightly coated with non-stick vegetable oil spray. Pre-heat oven to 350°F. Coat hands with non-stick vegetable oil spray and gently shape the dough into a long roll shape. Carefully place the dough into a bread pan coated with non-stick vegetable oil spray. Bake the Atkins low carb bread at 350°F for 60 minutes or until done. Place on a wire rack and allow to completely cool before slicing. Serving Size: 23 slices Net Carbs: 1.5 grams each slice Prep Time: 1:20:00

Steps:

• Instructions Preheat the oven to 355°F/180°C**. Whisk egg yolks, cream cheese, sweetener and salt in a bowl until well blended. In another clean bowl, beat egg whites until foamy, then add in cream of tartar and beat on high speed until stiff peaks form. Gently fold in the egg whites to the egg yolk mixture until just blended, be very careful not to break the egg whites down. Fill the batter into a greased 6-cup muffin top pan (or silicone baking mat/lined cookie sheet). Bake in the preheated oven for 15-20 minutes. Use to make sandwiches or burgers, or serve on its own with some extra sweetener. Notes **You may also bake them at lower heat, 300°F/150°C for about 30 minutes. Each serving: 1.0 g Net Carbs