low carb pancakes
I have a grand who desires pancakes. Does anyone have a low carb pancake recipe that you swear by? I haven't made them for us because between the carbs of the flour and of the syrup, pancakes would be too carby for me.
I've looked at several recipes on the web. Some use no flour at all! So are they more like omelets? Some use some flour and more eggs. I encountered one that uses whey powder. I can use a combo of almond flour and white whole wheat flour, or a combo of white whole wheat flour and regular unbleached. I am not opposed to whole wheat flour. But it seems to me a true pancake needs some flour, no?
Thanks in advance.
PS I've tried that carbolose stuff and I don't find it palatable.
I do coconut flour pancakes, topped with sugar free maple flavoring (Maple Grove "syrup," which is sweetened with Splenda).
Coconut flour has a lot of fiber in it but it also sucks up moisture significantly, so any recipe using coconut flour as the base will have a ton of eggs.
I use a modified version of this recipe:
1/2 cup coconut flour
3 tbsp granulated erythritol -- I use baking Truvia
1/2 tsp baking powder
1/2 tsp salt
6 large eggs, lightly beaten
1/4 cup butter, melted
1 cup unsweetened almond milk -- sometimes I do 3/4 c almond milk, as I find the pancakes too hard to flip, or 1/2 c almond + 1/4 c heavy cream
1/2 tsp vanilla extract -- you could also use maple extra or lemon/orange/etc to flavor them
Additional butter or oil for the pan
"Serves 6 (about 12 pancakes, 2 per serving). Each serving has a total of 6.8 g of carbs and 3.3 g of fiber. Total NET CARBS = 3.5 g."
I make these almost every other weekend. Wrap the extra pancakes in wax paper or something similar, freeze, and they can be easily microwaved for serving later.
Sometimes I make blueberry versions or this. Or cinnamon. Add a few tablespoons of pumpkin + some pumpkin pie spice for pumpkin pancakes.
I use 8 oz cream cheese, 4 eggs, vanilla and whey powder if I have any around, without if I don't. This makes a lot, I keep the "batter" covered in the fridge in case I want something fast. I leave sweetener out because I think all artificial sweeteners taste awful, if you like them you could certainly sweeten the mix.
Let it sit for 10 minutes after you mix or blend it. It is fragile and not exactly like regular pancakes but I actually really like them and was never a traditional pancake fan. I've served them to the man, who is not low-carb and he likes them just fine. He eats them with syrup or Speculoos as one would traditional pancakes.
I have noticed that anything that will take souring (teff, buckwheat, probably lots more) will happily make pancakes - so I'd say sour your choice of low-carb grain with sourdough starter and go for it! Adding stuff like eggs and buttermilk is totally optional; baking powder seems to make a big difference though.
We have found that sourdough buckwheat pancakes go very well with distinctly non-low-carb ice cream and raspberries!
I don't make them more than once per year, but a lot of low carbers used to make the almond flour/whey protein ones... I like ricotta pancakes, though I haven't perfected them. Basically a good, natural, thick ricotta or well drained one, some low carb bake mix and some eggs. I add sweetener and cinnamon and/or vanilla. Netrition may have some of the better mixes. Maple Grove was decent, IIRC, and Big Train usually makes good stuff. For syrup, I add natural maple extract to sugar free maple syrup and it makes it really close to the real thing, not so blah tasting. Also good to mix a little of maple extract and sweetener into softened butter.
This uses vanilla flavored protein powder: