A quarter-cup of maple syrup (four tablespoons) has 52 grams of carbs. The Walden Farms pancake syrup packet (same size) has zero carbs. If you're trying to stay under 100 carbs a day, you're already halfway there using real maple syrup. The Walden Farms version doesn't taste like real maple syrup, it tastes like supermarket syrup like Log Cabin and other cheap brands. That's good enough for me. And yes, pancakes with no syrup at all are pretty tough to choke down, for me. Like I said, pancake syrup is really the only Walden Farm product I like, although I'm always looking for other good zero-carb substitutions.
Here's a good protein pancake recipe, I honestly can't remember where I found it online- it might be Shugart's.
1 cup flax seed meal
1 cup vanilla whey protein
3/4 teaspoon baking soda
1 tablespoon Splenda granular (1.5 packets regular Splenda)
half-teaspoon salt (optional)
1/4 cup oat flour (optional)
1 teaspoon cinnamon
1 cup plain yogurt
In a mixing bowl, combine all the dry ingredients -- everything from the flax seed meal through the cinnamon -- and stir well to combine.
Spray your biggest skillet (or a griddle) with non-stick cooking spray, and put it over medium-high heat.
Whisk the yogurt and eggs into the dry ingredients, making sure there are no pockets of dry stuff left.
When your skillet is hot enough that a drop of water will skitter across the surface, it's time to cook! Scoop the batter with a 1/4 cup measure. Fry the first side until the edges look dry, then flip and cook the other side.
Serve with the topping of your choice.
Makes 12 pancakes, each with: 208 Calories; 10g Fat; 21g Protein; 11g Carbohydrate; 7g Dietary Fiber; 1 grams usable carb.
(note: I skip the 1/4 cup of oat flour, so each pancake has almost zero carbs. Using a regular large soup ladle, I get 8 pancakes from this recipe, and eat two at a time. I wrap the remainder in aluminum foil and warm them in the oven for a fast breakfast).