Delicious low carb pancakes

Pancake day is almost here!! Are you ready for Shrove Tuesday on the 5th March? Just because you’re avoiding carbs it doesn’t mean you can’t enjoy some pancakes too!

We personally run low carb most of the year, and this keto pancake recipe does take a bit of practice but is well worth it. We might go as far as to say that this is the best keto friendly pancake mix out there. They taste great on their own as the vanilla essence and canderel gives them sweetness, but with toppings they are simply amazing. Our favourite toppings are whipped cream with red/blackcurrants and chocolate ganache with fruit compote. We hope you love these as much as we do!!

Important – for these pancakes to work well you must invest in an ultra non-stick frying pan and a decent thin lipped spatula (too thick and it won’t easily slip under the pancake – instead it will break the pancake apart).

Ingredients

Makes 4-5 pancakes 

• 2 whole eggs
• 40g almond flour flurry (Holland & Barrett)
• 4g canderel (3 heaped tsp)
• 60ml Koko coconut milk
• 4g vanilla essence
• Small pinch of pink Himalayan salt
• 10g melted butter
• 5g butter for cooking

Method

1. Set aside 5g butter for cooking
2. Melt 10g of butter in a pan. Pour into a blender with all other ingredients and blend well
3. Add a small amount of butter to a hot ultra non stick pan – medium heat
4. Pour 1/5 of the mixture into the centre of the pan and turn the pan a little to thinly spread the mixture
5. When the top starts to bubble and looks slightly firm, flip the pancake using a decent spatula. Cook for a further minute.
6. Serve with lemon juice, sprinkling of canderel, mixed berries, whipped cream, fruit compote and/or chocolate ganache etc.

Toppings

Each topping will serve 2 people, however they are very rich and calorie dense so be mindful of this when making up. We like to have a combination of toppings on our pancakes so will often make up a batch of each as the leftovers will keep fresh in the fridge for 2-3 days.

• Whipped Cream – add 80ml double cream and 3 tsp canderel to a mixing bowl. Using either a hand whisk or mixer whisk until whipped.
• Fruit Compote – add 100g frozen berries (we used Tesco Summer Fruits) to a saucepan with a small amount of water and heat on medium/high, stirring continuously until liquified.
• Chocolate Ganache – toast 10g hazelnuts in the oven for 3-5 minutes, or until lightly browned, then let cool. Put the toasted hazelnuts in a kitchen towel after toasting and rub around; this will remove most of the skins. Blend the nuts until finely ground. In a saucepan, melt 30g of dark chocolate over a very low heat. Once melted, remove from heat and combine with 30g of whipped cream (as above), a drop of vanilla essence, and ground hazelnuts. Enjoy!