Low Carb Pancakes
Tried and tested low carb pancake, great for breakfast, as a snack or even a late night treat - sweet or savory, you decide.
Servings: 2 people
Calories: 1276kcal
Ingredients
- 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
Instructions
- 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.