Low-Carb Pancakes
Rikke SvartangenLow-Carb Pancakes
Rikke Svartangen
3
5 minutes
20 minutes
265
British
Breakfast
Pancakes built on our Low-Carb Flour with milled linseed for structure, which gives a batter that behaves far more like a wheat one than almond flour alone manages. A whole egg plus an extra yolk adds richness, and the almond milk is added a tablespoon at a time until the batter just ribbons off the spoon. Start with two tablespoons and stop when it looks right, because the flour absorbs liquid at different rates depending on how it has been stored. Cook them lower and slower than you would a normal pancake. Three servings at 1g carbs, 23g fat and 10g protein each. Serve with berries and butter.
Ingredients
1 Egg
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
Directions
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.
3 comments
Very good
Loved these pancakes I added some lemon zest delicious thank you
Love this recipe!