I'd suggest going wheat-free along with low-carb (something like the ZONE Diet) and you'll probably be even more successful.

We've been low-carbing for decades (in an attempt to avoid diabetes - hubby's family - so far so good), but tend to avoid no-calorie chemical sweeteners like Splenda - which makes me ill - and NutraSweet, because they can increase your appetite.

I do use stevia (in many different forms) and small amounts of Swerve (erythritol) for special recipes that work best with that sweetener, but I can also sprinkle a tiny amount of low-glycemic palm sugar or even real maple sugar granules to satisfy that sweet tooth - and add only a tiny amount of carbs and a LOT of flavor.

Honey Tree's sugar-free imitation honey is another I don't advise using, but it might work well for you as a topping. It's a sweetener derived from manitol (a sugar alcohol) and laced with Acesulfame K.

The better idea is to get over the need for highly-sweetened foods - not substitute it with a new chemical "fix". I generally top a homemade gluten-free, low-carb, pancake/waffle with unsweetened peanut butter or almond butter, and maybe 1/4 or 1/2 of a sliced banana. Add a little stevia and cinnamon to the batter to make the final product taste sweeter. We have pancakes and waffles each once a week.

If you are using high-glycemic flours (wheat, rice, etc.), you are also adding a lot of carbs. Try recipes that use almond flour and coconut flour instead, and increase your fiber intake (I'd suggest Hi-Maize resistant starch - available from King Arthur Flour, and I purchase it in 5# bags from Honeyville Grain).

If you need a low-carb recipe for a pizza crust using those pork rinds, I've got one.

Good luck! :-)

-Grainlady

A sweetener that is practically zero calorie, safe and does not cause bowel problems is erythritol. It is different from other polyols (sorbitol, xylitol) because it is readily absorbed and practically not metabolized.

But changing sugar with erythritol for sweetening coffee alone will really not help you lose weight.

Avoiding calorie dense foods, like oils, chocolate, cheese can help. And some exercise, at least walking.

Eating whole-grain bread instead of plain white bread can help reduce food craving.

Here is a link that might be useful: Erythritol

Grainlady I found your pizza crust recipe on an earlier post Thank You. Did you spray the pan before baking and you said you could freeze extra crust, before baking or after? Would you share your pancake/waffle mix please.
Gardenfinger I do not want vanilla flavored syrup for coffee I wanted to know if I can use it for pancakes made with whey or almond flours. Patty

PattyPeterson2208-

1. Yes, spray the pizza pan before baking. Do NOT use a pan with holes in it, the dough will go through the holes, and be sure to cover the dough with plastic wrap so you can press it to the pan surface to the thickness you like.

2. Freeze AFTER baking. The batter is far too sticky/loose to freeze, and you don't want to freeze the uncooked egg in the mixture.

This pancake recipe is our favorite, but may have too many carbs for you. Since we are also gluten-free, we like the small amount of oatmeal for an additional whole grain in our diet.

OATMEAL BUTTERMILK PANCAKES
(yield: 4-6 small 2-1/2- to 3-inch pancakes - we eat one pancake per serving - extras freeze well)

In a 2-cup glass measuring cup, mix together:
1/2 c. quick or old-fashioned oats
(option: 1 T. buckwheat flour)
1/3 c. buttermilk (I also use homemade kefir)
Mix together, cover, and allow to sit 8-12-hours.

When ready to make pancakes, add:
1 T. coconut oil (or other oil/fat of choice)
1 egg
Stir with a fork or spatula to blend.

Add remaining dry ingredients (I normally mix these together in a small container the night before):
2 T. whey protein isolate
1 T. hi-maize resistant starch (OR another T. of whey protein isolate if you don't have high-maize resistant starch)
1 T. palm sugar (could omit or use stevia, Swerve, or other sweetener of choice)
1/2 t. cinnamon
1/4 t. baking powder
1/4 t. baking soda
1/4 t. salt

Mix thoroughly. Add more liquid if the batter is too thick. Fry on a lightly oiled griddle over medium heat until each side is golden brown. (I've found most low-carb and gluten-free pancakes work best if made relatively small (3-inches or less) and are cooked slowly over medium heat, otherwise they tend to burn).
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I generally make Sprouted Lentil-Oat Waffles, but the recipe is somewhat entailed. Sprouting the lentils increases the nutrition and also reduces the carbohydrates.
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ALMOND FLOUR WAFFLES

1/2 c. almond flour
1/8 t. salt
1/8 t. soda
1/8 t. cinnamon
2 eggs
1 T. honey (I use a homemade version of Coconut Nectar)
1 T. coconut oil
1/2 t. vanilla
Mix dry ingredients together. Mix wet ingredients together. Add the wet into the dry and mix thoroughly by hand. [Grainlady Note: I make these on my little stove-top Nordic Waffle Griddle using a little less than 2 T. of batter per square. One square is a serving.]
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QUINOA PROTEIN POWER WAFFLES (makes 1 waffle)
(source: http://abakerswife.com/2014/06/quinoa-protein-power-waffle.html)

I double the recipe and mix it in a blender and make several waffles in my 4-Hearts (skinny waffles) Waffle Maker using 1/4-cup of batter per waffle.
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Check the recipes at Elana's Pantry.
http://elanaspantry.com/
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Coconut Flour Pancakes
(source: Cooking with Coconut Flour - by Bruce Fife, N.D.)

2 eggs
2 T. coconut oil or butter, melted
2 T. coconut milk or whole milk
1 t. sugar (I use coconut palm sugar, or sugar alternative)
1/8 t. salt
2 T. sifted coconut flour
1/8 t. baking powder
Blend together eggs, oil, coconut milk, sugar, and salt. Combine coconut flour and baking powder and thoroughly mix into batter. Heat 1 T. coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2-1/2 to 3 inches in diameter. Batter will be thick but will flatten out when cooking. Makes about 8 pancakes.
Alternatives:
Pecan Pancakes: Make recipe above and add 1/2 c. of chopped pecans.
Blueberry Pancakes: Make recipe above and after mixing in the coconut milk, fold in 1/2 c. of dry fresh blueberries.

-Grainlady

I often use yogurt as a topping for pancakes and waffles, Maybe add some of that syrup to plain yogurt to sweeten and flavor it?