Low Carb Pancakes

If you're looking for a delicious and healthy alternative to traditional pancakes, this low-carb recipe is a game-changer. Packed with nutritious ingredients, these pancakes not only taste amazing but also offer a host of health benefits.

Why You'll love it

Ingredients

Method

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Why you'll love it.

Enjoy these fluffy, low-carb pancakes knowing that they’re not only delicious but also supportive of your overall health and wellness goals. They're an excellent choice for a satisfying breakfast or post-workout meal.

Eggs provide a high-quality source of protein and essential vitamins, supporting muscle repair and overall health. Protein powder boosts the protein content even further. I've had a long road to finding a high quality protein powder that doesn't upset my gut. I linked my fave in the ingredients list below. Chia seeds and psyllium husk are rich in fiber, aiding digestion and promoting a feeling of fullness, which can help with weight management. Cinnamon adds a touch of sweetness while also offering antioxidant and blood sugar stabilising properties, and almond meal provides healthy fats and additional protein while keeping the carb count low.

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Ingredients

Pancake Mixture

• 2 Eggs

• 2 tbs Chia seed or Chia flour

• 1 tbs Almond meal

• 1 tbs Favourite Protein powder (Here's my favourite - Shaklee Life Shake)

• 1/4 tsp Cinnamon

• Coconut oil for cooking

• 1/4 cup water

  
  

Topping Ideas

• Fresh or frozen berries

• Kiwi fruit

• Yoghurt

• Coconut flakes

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Method

Step 1

If you're using Full chia seeds, start by blending them in a small high powered blender to make flour. If you don't have a suitable blender, you can buy chia powder or flour from most supermarkets.

Step 2

Measure and mix the dry ingredients in one bowl.

Step 3

Separate the egg whites from the yolk and keep in separate bowls.

Step 4

Whisk the egg white until it’s holding stiff peaks.

Step 5

Whisk the egg yolk just enough for it to be blended.

Step 6

Combine the dry ingredients with the egg yolk. It will be dry and crumbly, don’t panic. Just make sure it’s well blended. At this point you might like to ad up to a 1/4 cup of water to soften the mixture. It really depends on how thick you like you pancake, but definitely don't over do it because the mixture loosens a lot when you fold the egg white in.

Step 7

In three stages, gently fold the egg whites into the egg yolk and dry ingredient mixture using a soft spatula. Here’s how to do it:

First Scoop: Add one scoop of egg whites to the mixture. This will loosen up the batter. Fold it in gently but don't be too fussy. Continue folding until the mixture is combined.

Second Scoop: Add the next scoop of egg whites. At this stage, the batter will start to take on a better consistency. Fold it in until well combined.

Final Scoop: For the last scoop, be extra gentle. This final fold is crucial for achieving a fluffy texture in your pancakes. Fold the egg whites in gently until the mixture is fully combined.

Step 8

Heat coconut oil in a pan over a medium heat.

Spoon two scoops of batter onto the pan. You might have to flatten slightly and shape to form circles.

Cook for about 4-5 mins on the first side (Until golden brown)

Flip and cook for another 2-3 mins on the other side

Step 9

Top with your fave toppings and enjoy.

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