Woke up thinking of pancakes but since I only eat carbs at dinnertime, I scoured the net for a flourless low-carb pancake recipe to no avail. However, I did learn quite a bit about pancakes in general.
- 3 cage free eggs
- 6 tbsp organic grass-fed yogurt
- 1 tsp baking soda
- 2 tsp organic raw apple cider vinegar
- 1 large avocado
- 4 tbsp natural strawberry fruit spread (optional)
- Organic refined coconut oil
Nut butter spread ingredients:
- 1 tbsp organic raw peanut butter
- 1 tbsp raw cashew butter
- 7 tbsp raw milk
- Cocoa powder
- Organic maple agave pancake syrup (optional)
- Mix ingredients in a large bowl
- Grease pan before pouring the batter
- Cover with lid to allow pancakes to fluff up
- Cook pancakes until their tops start to solidify (almost like a sponge cake consistency)
- ***This was an experiment so a couple of things went wrong***
- I started with grassfed butter and an iron skillet but the pancakes burnt easily and became more like omelettes.
- I then tried a ceramic pan with grass-fed butter and this worked better as I got the pancake to rise with the lid on but the bottom still burnt easily.
- Lastly, I used coconut oil and this was the best result. It barely burnt. Coconut oil is amazing!
Nut Butter Spread
- Spoon the butters onto a bowl (if they have thawed) or into a small pan to heat them up to make it easier to stir
- Add milk, cinnamon and cocoa powder and stir stir stir.
- Adjust amount of milk to gain desired consistency. Heating it up will cause the butter to soak up quite a bit of milk hence I used up to 7 tbsp.
1. Some flourless recipes were as simple as 2 ingredients: banana and eggs! So instead of the bananas (carbs!), I used an avocado (fats!) to try to thicken the batter.
2. I did not have any baking powder on hand but had baking soda instead so I learnt a simple substitute. For every 2 or 3 teaspoons of baking powder, substitute it with 1/2 teaspoon of baking soda and 1 teaspoon of something acidic like vinegar or lemon juice.