Healthy Recipe: Low-Carb Pancakes with Blackberry Syrup and Sausage

Pancakes:

1 cup soy flour

1/4 cup wheat flour

4 tsp baking powder

2 tbsp. low carb sweetener

1/4 teaspoon salt

3 eggs

1 1/2 cup half and half

3 tablespoons canola oil

1/2 teaspoon vanilla extract

Syrup:1 cup blackberries

1 - 2 tsp. butter

1/4 cup low carb syrup

12 sausage links

Pancake Preparation:(approximately 2.5 net carbs per pancake)

Beat oil, eggs, vanilla extract and half and half in a large bowl with a wire whip. Sift in dry ingredients and beat batter until smooth. Don't worry about over-mixing. Preheat large frying pan over medium-medium high heat. Spray pan liberally with canola cooking spray. Spoon a generous tablespoon of batter into pan making sure pancakes don't touch. Flip pancake when bubbles start to form on top. Cook about 2 minutes each side.

Syrup Preparation:Heat blackberries and butter over low heat. Mash berries with back of spoon. Add low-carb syrup and warm. Serve over pancakes or low carb French toast.

Yields 6 servings (3 pancakes each) with syrup and two links of sausage - approximately 9.5 net carbs per serving