ULTRA LOW-CARB PANCAKES
For Valentine's Day, I got the idea to make pancakes for two with blueberry sauce. I used 2 cups of frozen blueberries, some sweetener to taste and brought to boil in a saucepan. Add 1/2 tsp cornstarch (mixed with some liquid from pan) and returned to saucepan....bring to boil and cook until slightly thickened. Serve with these pancakes and soft clouds of whipped cream (sweetened, if you like). For my cream to hold a bit better, I used a bit of cream of tartar. I used the shelf-stable boxed cream and it is not quite as easy to whip as fresh cream. I chilled the cream and used a chilled bowl and beaters. The carbs will vary depending on how much blueberry sauce you pour over your pancakes. Love how the pancakes soak up the syrup. I served my pancakes in a breakfast bowl. 1/3 cup blueberry sauce equals 4.6 grams net carbs.
These pancakes will surprise you. If you like a denser texture, then these lovely pancakes will delight you. The secret ingredient is gelatin. I use the NOW brand from Netrition.com. When refrigerated, these remind me of the drop scones from my youth. I don't like pancakes and crepes that taste low-carb, so typically almond flour in crepes is out and coconut flour if used has to be used in small quantities so that it is not too obvious. I was so happy with these and especially that they tasted so yummy to my taste buds. They were even lovely just on their own with my Healthy Butter and a little fruit spread. They are very low-carb compared to anything you will find in our cookbooks as well. The lowest carb pancake in our cookbooks is 2.3 grams carbohydrate per pancake, but most of them are around 4 or 5 grams of carbohydrate per pancake. Let's face it, there are a gazillion low-carb pancake recipes out there, but I'll be honest with you, I am picky about my pancakes and crepes. If they taste strongly of coconut flour, they will go in the garbage and if they have a funny texture due to almond flour or something else, same thing. These passed the "Jen" test I'm happy to report. Have a great day everyone! Thank you so much for your support.
These pancakes will surprise you. If you like a denser texture, then these lovely pancakes will delight you. The secret ingredient is gelatin. I use the NOW brand from Netrition.com. When refrigerated, these remind me of the drop scones from my youth. I don't like pancakes and crepes that taste low-carb, so typically almond flour in crepes is out and coconut flour if used has to be used in small quantities so that it is not too obvious. I was so happy with these and especially that they tasted so yummy to my taste buds. They were even lovely just on their own with my Healthy Butter and a little fruit spread. They are very low-carb compared to anything you will find in our cookbooks as well. The lowest carb pancake in our cookbooks is 2.3 grams carbohydrate per pancake, but most of them are around 4 or 5 grams of carbohydrate per pancake. Let's face it, there are a gazillion low-carb pancake recipes out there, but I'll be honest with you, I am picky about my pancakes and crepes. If they taste strongly of coconut flour, they will go in the garbage and if they have a funny texture due to almond flour or something else, same thing. These passed the "Jen" test I'm happy to report. Have a great day everyone! Thank you so much for your support.
For other great Low-Carb, Gluten-Free recipes by the team & me:
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4 oz regular cream cheese, softened (125 g)
3 eggs
2 tbsp coconut flour (30 mL)
2 tbsp vanilla whey protein (30 mL)
1 tbsp certified gluten-free oat flour (15 mL)
1 tsp baking powder (5 mL)
1 tsp unflavored gelatin (5 mL) Can use unflavored gelatin from the grocery store.
1/4 tsp vanilla extract (1 mL)
Blueberry Sauce:
I used 2 cups of frozen blueberries, some sweetener to taste and brought to boil in a saucepan. Add 1/2 tsp cornstarch (mixed with some liquid from pan) and returned to saucepan....bring to boil and cook until slightly thickened. Serve with these pancakes and soft clouds of whipped cream (sweetened, if you like).
Blueberry Sauce:
I used 2 cups of frozen blueberries, some sweetener to taste and brought to boil in a saucepan. Add 1/2 tsp cornstarch (mixed with some liquid from pan) and returned to saucepan....bring to boil and cook until slightly thickened. Serve with these pancakes and soft clouds of whipped cream (sweetened, if you like).
In food processor, process cream cheese. Add eggs, coconut flour, vanilla whey protein, oat flour, baking powder, gelatin and vanilla extract. Drop by 2 tablespoonfuls onto lightly greased nonstick frying pan (if you have metal pancake rings, they will keep the pancakes a uniform size and shape) over low medium heat. Cook until bubbles form and carefully flip when the topside is a little more set. Make sure the pan is not too hot; reduce heat when necessary.
Yield: 12 pancakes without sauce - use as much or as little as you would like!
1 pancake
61.3 calories
3.6 g protein
4.4 g fat
1.2 g net carbs