Low Carb Pancakes
Friday mornings are the best! Our weekends start on Fridays and this is the time when I get to relax after a week of school runs, lessons and work. As early risers we often watch the sunrise from our balcony and sometimes it’s still too dark to see anything.
This is my favorite time in the kitchen. I love sitting at the kitchen table and watching the sun light up the room. I always think of it as positive vibes filling the room. It makes the kitchen cozy and makes baking even more fun.
My kids love to help make these low carb pancakes. It’s easy to make and I seldom have leftovers at lunchtime.
Enjoy making these with your kids!
Until next time, Gina
Low Carb Pancakes
- 2 tbsp omega mix This is a mix of sunflower seeds, pumpkin seeds and linseeds – however you can use just linseeds too.
- 2 tbsp coconut flour Note that some coconut flour brands require more fluids than others.
- 1/2 tsp xanthan gum
- 1/2 tsp baking powder
- 1/4 tsp salt Use Himalayan or sea salt.
- 1 tsp sweetener We use Erythritol or Xylitol. Only use for sweet pancakes.
- 2 large eggs
- 50 - 100 ml milk You can use any milk of your choice. We have used coconut or almond milk.
- 60 ml ghee Melt before using.
- 1/2 tsp vanilla Only use for sweet pancakes.
- 1 tbsp psyllium husks
- Whisk eggs until light and fluffy.
- Add vanilla (omit for savory pancakes) and ghee.
- Gradually add half of the milk.
- Add the dry ingredients.
- If you want savory pancakes use any herbs and spices of your choice. For sweet pancakes add your sweetener.
- Add more milk until you have a smooth consistency, but not too runny. (We usually use approximately 70 ml of milk)
- Add a little bit of coconut oil to your pan and heat the pan on a low to moderate heat. (We use induction heat setting no 2)
- Spoon in one tablespoon of batter at a time - depending on what size pan you're using you can get 4 or 5 at a time.
- When the batter starts bubbling turn it over to cook on the other side.