Tuesday, 17 December 2013

Low Carb Pancakes

Last week I posted this very simple crepe recipe. It's a handy way to get some eggs inside you in the morning. However, if you're willing to go to a little more effort or want something a bit more substantial, try these gorgeous pancakes.

pancakes ala instagram

I'll usually have these with M&S dry cured smoked streaky bacon and sugar-free maple syrup. Like the crepes, these also work well as a dessert option with homemade nutella and mascarpone.

These measurements make about four pancakes. Make more and keep the mixture in the fridge for up to three days. If you find the coconut flour too sweet, just switch it for almond flour.


2 Tablespoons coconut flour
2 Large eggs
2 Teaspoons of unsweetened almond milk
1/2 Tablespoon of double cream
Pinch of cinnamon
3 Teaspoons of stevia or another sugar substitute


1. Mix all the ingredients together, whisking well.

2. Put your frying pan on the heat, and melt a 1/2 teaspoon of coconut oil. I like to use refined oil as it is odourless and tasteless.

Pro-Tip: Fry your rashers first, then cook the pancakes in the same oil for extra bacon-y goodness.

3. Spoon the mixture into the  pan and cook for about 2 minutes on each side. Done!

If you're counting carbs make sure to do the math based on the ingredients you've used.

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