An Investigation into Low Carb Pancake Recipes
So, who knows the meaning of shrove Tuesday – or ‘Fat Tuesday’ as Mardi Gras translates too? In all honesty I was not really aware of why we eat pancakes on Tuesday before lent starts other than tradition and I certainly could not answer 10 questions on it now but I do know that historically people would give up rich foods over lent and by using up their eggs, butter and milk to make basic pancakes they could then top them with all the sweet things in their cupboards before giving them up for 40 days as part of their lent.
In general I would not have a huge amount of sweet things so giving them up for lent is not a big challenge for me so this year I have signed up for something different. I am going to take part in 40 Acts which I found out about through twitter and passionate food blogger Foodie Quine who is also taking part, you can read her blog here especially good today if you are looking for a some awesome original pancake recipes.
Anyone who follows, or has followed, a low carb / paleo / lchf / gluten free diet will probably have looked at recipes for pancakes before and have maybe been overwhelmed by how many different recipes there are out there and all claiming to be the best. Believe me, I have looked at many recipes before and tried a few but never been blown away and always feel that they miss the mark.
Yesterday I spent the evening trying out the top 3 recipe styles I could find on pinterest and then made up my own recipe based on the outcome of the tests. I am not going to claim my pancake recipe is the best recipe ever (real pancakes are the best and we all know that) but I am confident that out of the recipes I tried, mine is the closest to a real pancake and total passes the taste & texture test (Dave said they were good).
The recipe styles that I tried were:-
- ‘No Flour’ which consist of only 2 ingredients – 1 Banana and 2 Eggs – blitzed and cooked
- ‘Almond Flour’ to replace the white flour, eggs, cream, baking powder – blitzed and cooked
- ‘Cream Cheese & Coconut Flour’ to replace the white flour, eggs and sweetner – blitzed and cooked
My thoughts on each were:-
1. Initially I thought this is never going to work! Results in a fragile and difficult to flip pancake so needs to be handled carefully. Nice and airy texture once cooked and a subtle sweet flavour (my bananas were not very ripe). Overall pleasantly surprised.
2. Having tried almond flour pancakes before I was not super excited by trying this again and my memory was right. I found them too grainy in texture and a bit dry and brakes too easily as you can see from below.
3. Cream cheese in the mix was a new one on me so I was certainly intrigued. The resulting pancake is the most robust out of all the ones I tried and holds together well. I only used 1 tsp of coconut flour due to it being quite dry to eat if you use too much.
From the recipes above I decided to make a mixture of the cream cheese and coconut flour one and the no flour one and the result was really good.
Low Carb Pancake with Cream Cheese, Coconut & Banana
Makes 3 large pancakes
– 2 Eggs
– 1 Banana
– 60g Cream Cheese (Full Fat)
– 2 Tsp Coconut Flour
1. Put all of the ingredients into food processor and blitz for a good 30 seconds to combine all of the ingredients together, you are aiming for a totally smooth mix with a slight frothy appearance.
2. Put a crepe pan (if you have one) or a frying pan over a low heat on the largest hob you have and rub a small amount of butter or coconut oil over the pan. Pour in a 3rd of the mixture and quickly spread over the pan.
3. Cook until the bubbles have formed on the top and it is no longer wet. Flip and cook for a minute.
4. Serve your low carb pancake with any topping of your choice. I went for berries, fresh mint and a squeeze of lemon juice and some full fat greek yogurt.
Hope you enjoy and please leave a comment.