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Breakfast, Dessert, Snack
Yes! Pancakes! Sweet or savoury, you won't regret trying out this low-carb treat with no more than 1g of carbs per serving.
1 Egg Yolk
1 tbsp Erythritol (or other low-carb sweetener)
1 ½ tbsp Olive Oil
1 tbsp Butter (melted)
½ tsp Vanilla Extract
45g Low-Carb Flour
25g Milled Linseed
¼ tsp Salt
½ tsp Baking Powder
2 - 6 tbsp Almond Milk
Add the egg yolk and egg to a bowl with the sweetener.
Whisk until light in colour and the batter is fluffy.
In another bowl, whisk the melted butter, olive oil and vanilla extract together.
Add the wet ingredients together and whisk.
Fold the dry ingredients into the wet ingredients and add the almond milk 1 tbsp at a time until you’ve reached the desired consistency.
Immediately add a ladle full (or large tbsp) of the mixture to a warm pan and cook gently for about 3 minutes. Flip and cook on the other ide for 2 - 3 minutes or until lightly browned.
The pancakes are cookies when they are spongy to the touch! More milk may be required to loosen the mixture for the second serving.
These pancakes are great if toasted later on. It works well to cook a batch and reheat at a later time.
Love this recipe!
Feb 19, 2024
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Making it easier to adopt a low-carb lifestyle.