Low Carb Pancakes
Coffee, bacon, slippers, and low-carb pancakes…
One of the hardest things about transitioning into a healthy lifestyle that minimizes sugar consumption as well as gluten is that you feel like you have to give up certain foods that you might really enjoy.
Pancakes, for instance. Fortunately, this isn’t the case.
Most foods can be adapted to meet nutritional requirements of this healthy lifestyle, and pancakes are no different. I love making these for Shari with a side of bacon and fresh cup of coffee.
Here Are A Couple Delicious Ideas:
Almond Meal Pancakes (serves 2)
Almond Meal Pancakes have a hearty flavor to them. In fact, some people prefer the flavor of almond pancakes rather than plain white flour pancakes.
The benefit, of course, is that the almond meal pancakes are significantly healthier for you.
In addition to providing protein, they do not turn to sugar in your bloodstream upon consumption. These pancakes are best when served fresh. While you can make up a batch and freeze them, they do get a little bit soggy.
- 1 cup almond meal
- 2 eggs
- ¼ cup water
- 2 teaspoons almond oil
Stir together all of these ingredients thoroughly. Stir just until mixed, meaning that the almond meal is thoroughly moistened.
Set the batter aside and preheat a cooking pan, coated with coconut oil. Using a quarter cup measure, dole out the pancake dollops on the pan. Allow it to cook as you would a normal pancake.
However, remember that it will not bubble in the same way regular pancakes bubble. Once the bottom has set, flip it. It should be a light brown. Remove when both sides are done.
Coconut Flour Pancakes (serves 2)
According to Nourishing Days, coconut pancakes are some of the most nutritional and delicious pancakes for those of you who are restricting your carbohydrate intake.
While almond meal pancakes have a heartier flavor and a stronger protein punch, coconut flour pancakes have a somewhat sweeter flavor.
- 2 eggs
- 1/2 cup coconut milk
- 1 teaspoon pure vanilla
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- butter for frying and eating
Beat eggs in small bowl until frothy. This should take approximately 2 minutes. Then gradually stir in milk and vanilla.
In a separate bowl, combine flour, baking soda, and salt. Whisk together thoroughly.
Now stir in the wet mixture with the dry until it is thoroughly next. Set aside and preheat the grill. Grease the pan with butter.
Using a 1/4 cup measure, ladle out the batter. Pancakes should be fairly thick. Cook for 3 to 4 minutes on each side until the bottom is a light golden brown. Flip and finish cooking.
Pureed Fruit (serves 2)
- 1 tablespoon Truvia or stevia
- 1/4 cup raspberries, strawberries, blackberries, or blueberries
Add ingredients together in blender, mix until well-blended, and pour into serving container.
Sugar-Free Maple Syrup (serves 8-10-can always double-up recipe and store for later)
- 1 teaspoon maple extract
- 1/8 cup Truvia or Stevia (sweetener)
- 1 cup water
- 1/2 teaspoon xanthan gum
Boil water in frying pan. Add maple extract and desired sweetener to it, and reduce heat to a simmer. Slowly add xanthan gum, and whisk until well-blended and desired thickness. Add more gum if needed.
Serving These Pancakes
Pour desired topping over the top and enjoy!
Remember that these are both best when served hot. They take approximately the same amount of time to cook as regular pancakes, and the preparation is even simpler. For even healthier breakfast, make sure to add another solid protein such as scrambled eggs.
Oh yea, don’t forget the bacon!
“Fluffy Coconut Flour Pancakes,” Nourishing Days, http://www.nourishingdays.com/2010/07/fluffy-coconut-flour-pancakes/ (2010).