I started to experiment with grain-free and lower-carb cooking recently. Loving it, but also finding it a challenge as a lot of low carb recipes these days seem to be all keto, with fat as the main ingredient! (don’t get me wrong, fat IS good for us; just personal preference and on the lookout for more protein-based options).
These pancakes do hit the spot in the morning. Super easy, quick, fluffy and using grain-free flours makes them gluten-free. Packed with protein thanks to eggs and almond flour and some healthy fats and fibre (flaxseed, nut butter and grain-free flours). They are nutrient-dense, so you only need to have a few to stay full until lunch!
The sweetness in the pancakes comes from almond and coconut flours and cinnamon, but if you like them a bit sweeter, add in a sprinkle of coconut sugar or stevia. I’ve also tried them with some dark choc chunks and happy to report they were delicious.
Serves 2 (around 12 medium pancakes)
Ingredients
2 eggs
1/2 almond meal
3 tbsp coconut flour
1 tbsp ground flaxseed
1/2 tbsp almond butter (or sub any nut butter)
pinch of salt
ground cinnamon
1/2 tsp baking powder
1/2 cup of almond milk (or milk of choice)
optional: dark chocolate chips, a sprinkle of coconut sugar
Method
Mix the eggs in a large bowl with a fork until yolks and whites are well combined and fluffy. Add the rest of the ingredients and stir it all well. Let it sit for 5 mins, for the flaxseed to absorb some liquid, while you heat up the pan with some coconut oil.
Check the batter – it should be thick, but easy to pour. If too runny, add some extra coconut flour (1/2 tbsp will do; coconut water absorbs a ton of liquid so be careful). If too thick, add 2 tbsp of milk (or as needed). Fry on a medium heat until slightly golden, on both sides.
Serve with some yoghurt and nut butter or/and pair with your favourite seasonal fruit.