As promised, I decided to share my favourite low-carb pancake recipes. As I discovered, raspberries go great with vanilla, while fresh figs are amazing with cinnamon. If you want to save some carbs, use less or no fruit.
Note that this recipe is ideal as a pre/post-workout meal or as part of Targeted Ketogenic Diet, as it's slightly higher in net carbs. If you want to avoid eating too many carbs, avoid any fruit added. You can also use peanut or almond butter )paleo-friendly) instead of the yogurt. The pancake base itself only has about 5 g of NET carbs per serving.
Nutritional values per serving (3-4 pancakes):
|of which Saturated||30.2||grams|
Macronutrient ratio: Calories from carbs (8.5%), protein (21.7%), fat (69.8%)
Ingredients (per serving):
Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
Crack the eggs into a bowl and beat them well with a whisk or fork.
In a separate bowl, mix coconut flour, desiccated coconut, vanilla bean extract (I just use seeds from vanilla bean) and baking soda. Add the mixture to the bowl with eggs and spoon in the coconut milk. Mix well.
Add the sweetener. Liquid Stevia extract is better than powdered Stevia and doesn't leave a bitter aftertaste if used in moderation. Just be careful, it is still many times sweeter than sugar and you should not use more than a few drops. If you don't like Stevia, use non-GMO Erythritol or "Just Like Sugar" (a natural sweetener that comes from chicory root).
In a small bowl, mix the yogurt with vanilla. Wash the raspberries and place them on a paper towel.
Prepare the pan by greasing it with coconut oil and set the cooker on low heat. Pour about half a ladle of the batter on the pan creating hand-size pancakes and cook briefly. When bubbles start to appear on the top of the pancake, flip on the other side and cook for another minute.
When done, place on a serving plate creating layers of pancakes, yogurt and raspberries. Sprinkle the top with some coconut and ENJOY!