I'm a self-confessed pancake addict. Pancakes are my GO-TO winter breakfast. They make me feel warm and fuzzy inside. Personally for me pancakes represent love and nourishment. I also love the way they make my kitchen smell of vanilla on a cold winter’s morning.
They are a food that i could create 100 different recipes. There are endless possibilities and combinations. Some mornings my body craves vegan pancakes made from oats and banana and others I feel like a Low carb, protein-packed pancake recipe.
This month I'm sharing with you my newest low carb, grain free, ketogenic friendly recipe. I've also included a vegan alternative and two of my favourite pancake sauce recipes. I added a tsp of beetroot latte mix to my sauce for a pop of colour.
Low carb paleo pancakes
Serves: 2 Large servings - 3 medium size pancakes per serve.
2 scoops or 60g plant-based flavoured protein powder. *see notes below
1 tbs, e.g. ground flaxseed meal or chia
1 tbs almond meal
1 tbs coconut flour
2 tsp baking powder
1/2 tsp of cinnamon
1 whole egg
1/3 cup + 1-2 tbs of Dairy free milk or water
Your toppings of choice - my special pancake syrup or sauce, berries, unsweetened coconut yogurt, cacao nibs, sugar-free maple syrup.
In a medium size, bowl mix all your dry ingredients.
in a small bowl whisk together the wet ingredients and then add them to the dry mix. Stir well; the mixture should be thicker than regular pancakes.
Heat 1/2 tbs coconut oil in a Large fry pan on medium to high heat.
Spoon your pancake mixture into your pan using a spoon to flatten the mix to a nice round pancake size. Cook for a few minutes on each side and repeat with the remaining mixture until all your pancakes are cooked.
I used the BLESSED salted caramel plant based protein powder for this recipe. Blessed protein is a great texture and taste. One of my other favourite protein powder brands for pancakes is PRANA power plant protein.
Makes: 5 medium size pancakes
1/2 cup oats
1/4 almond meal
1/2 cup almond milk or water
Pinch of salt and cinnamon
1 tbs chia seeds
1. Blend all your ingredients except chia seeds in a blender untill smooth.
2. Stir in the chia seeds and let thicken for 5 minutes.
3. Heat 1/2 tbs coconut oil in a fry pan on medium- high heats. cook your pancakes for a few minutes on each side.
4. Add one of my sauce recipes or serve with you fav toppings.
6 pitted Medjool dates
Directions: soak in 2/3 cup warm water for 30 minutes the blend into a smooth paste. Store in fridge for up to a week.
SUGAR-FREE CHOC SAUCE
1/3 cup cacao powder
1/4 cup warm water or coconut milk
2 tsp natvia stevia powder or 2 servings of stevia drops
1/2 tsp vanilla
Directions: mix well