Who doesn't love pancakes! When made with more natural ingredients that can easily become a daily staple meal. As always I try to keep ingredients to a minimum while retaining taste.
For those eating a low carb or Keto diet it's quite simple to make some alterations. When eating keto the main concern is to keep carbs to a minimum and also keep the ratio of fats higher than protein.
a. Replace flour / oats with Almond flour. Coconut flour does not work as well in my opinion as it is very dry and absorbs a tonne of moisture.
b. Replace dairy milk with almond or hemp milk. Not only does this remove lactose and therefore sugar content.
c. Replace banana with cream cheese to give better moisture to the pancakes. Please note that cream cheese is almost flavourless and does not make the pancake "cheesey" in any way.
2 Whole Eggs
75g Almond Flour
30g Cream Cheese
50-100ml Almond / Hemp milk
15g Whey Protein (vanilla or banana works well)
Pinch Baking powder
Optional ingredients to mix in:
Chopped frozen berries
1. Pre-heat 1 or 2 pans on medium heat (I use a teppanyaki style grill)
2. Put the eggs, almond flour, cream cheese and whey protein into a bowl and mix together with a spoon
3. Slowly add around 50-100ml of your milk of choice until the consistency is that of thick custard
4. Pour the mixture into pans and flip once the mixture starts to lightly bubble on top