So we know that in different parts of the world and to different people, the word “pancakes” means different things.
In my previous post, I talked about crepes, this one is about pancakes.
To me, pancakes mean sweet, thick and fluffy. There are lots of recipes out there, along with some great packet mixes but for me, the packet mixes can get a little high in carbs.
Also as with the crepes, my pancake recipe isn’t the easiest to make and does take a little time (it’s not a quick whip up a batch style) but I think they’re worth it and they reheat really well so you can do a big batch and then have them at the ready! As a bonus these are nut free as they use oat fibre.
The recipe I’m using at the moment is from the hungry elephant
It uses oat fibre which can be a little tricky to get hold of – it is NOT oat flour or oat bran. You can get it at www.lowcarbemporium.com.au or iherb.com
1/3 cup (40g) oat fibre
1/2 tsp xanthan gum
1/2 tsp baking powder
1 tbsp whey isolate (optional)
1 tbsp sugar substitute
4 tbsp heavy cream (or half’n’half / single cream)
1 tsp vanilla
1/4 cup (65g) greek yogurt*
* I switch out the greek yogurt for sour cream (even lower carbs) and I don’t use the optional whey isolate. I also add a little extra sweetener (remember that evil sweet tooth I’ve talked about).
Beat the eggs and sour cream together – this takes a bit of work as full fat sour cream is quite solid. Once they’re well combined and smooth add the rest of the ingredients and mix. The mixture is very thick.
You can grease egg rings to ensure perfectly round pancakes or if you’re not fussed, you can simply blob the mixture in.
Heat a non stick pan on very low heat then drop a heaped tablespoon of mixture into the pan and spread around just a little leaving it to be maybe 1cm thick. I usually do three at a time. Cover the pan and cook until it starts to puff up a bit for approximately 2.5 – 3.5 minutes. Flip and cover again for another 2-3 minutes before removing from the pan.
I like to set a timer because I am easily distracted.
The whole batch using the greek yoghurt is 5.5 net carbs (so even less with sour cream), it is suggested that the batch makes around 5 pancakes but I usually get a couple more out of it. If you want really pretty, exactly round pancakes you can use a greased egg ring to help the shape.
They are super high in fibre so they keep you full for longer and help with…you know that problem that some people on the keto diet experience.
I smother mine in butter and sugar free maple syrup or caramel sauce and pecans or homemade “nutella” (check out the picture). Soooo good. I think they feel like McDonalds “hot cakes” or the Pancake Parlour pancakes. The picture shows less than 1/3 of the mix, so you do the math. All that yumminess for barely any carbs!
So, are you team thick or thin? I prefer the thick, the husband prefers the thin. Whichever one you choose, enjoy!