LCHF and pancakes usually do not go hand in hand. However, there are certain hacks you can do to make it okay. When I was growing up, my dad used to make us pancakes on rainy Saturday mornings. Feeling a little nostalgic today, I decided to try to mix up the recipe my dad used.
Don’t get me wrong – you probably don’t want to eat this for breakfast every day, but once or twice a week is perfectly fine. The net carbs isn’t too bad, and even if I haven’t done the math, most of the ingredients in it is pretty low in carbs.
Here’s what I used:
❤ 2 eggs
❤ 4 (big) tablespoons of yogurt
❤ 4 tablespoons of shredded coconut (or 2 tablespoons of coconut flour)
❤ 1 scoop of bakepro (baking protein)
❤ ½ teaspoon of stevia powder
❤ 1 teaspoon of psyllium husk powder
❤ 1 teaspoon of baking powder
❤ 1 pinch of salt
Start by mixing your eggs and yoghurt, before adding the dry ingredients.
Mix well, and wait 15 minutes. This way, the dry ingredients will absorb most of the liquid.
Melt butter in a frying pan on medium/high, and add the batter like you would with normal pancakes.
Give them a few minutes before flipping them to the other side.
That’s it!
Use your topping of preference. I love the standard butter + pancake syrup (Walden Farms has one with no calories and no carbs!) or butter and strawberries. Unfortunately, I didn’t have any strawberries, so I used a strawberry sauce from Walden Farms. It tasted yummy, but I agree; It looks like there was a pancake massacre going on here:
Other toppings that I think are great for pancakes are blueberry spread, cream cheese, whipped cream, raspberries, blueberries and Walden Farms’ chocolate syrup. What’s your favourite pancake topping?
Fuel The Thought 