Pancake Experiment: Low-carb Gluten-free Flourless Strawberry Avocado Yogurt Pancakes

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Woke up thinking of pancakes but since I only eat carbs at dinnertime, I scoured the net for a flourless low-carb pancake recipe to no avail. However, I did learn quite a bit about pancakes in general.

Pancake Ingredients: 

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  1. 3 cage free eggs
  2. 6 tbsp organic grass-fed yogurt
  3. 1 tsp baking soda
  4. 2 tsp organic raw apple cider vinegar
  5. 1 large avocado
  6. 4 tbsp natural strawberry fruit spread (optional)
  7. Organic refined coconut oil

Nut butter spread ingredients:

  1. 1 tbsp organic raw peanut butter
  2. 1 tbsp raw cashew butter
  3. 7 tbsp raw milk
  4. Cinnamon
  5. Cocoa powder
  6. Organic maple agave pancake syrup (optional)

Pancakes

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  1. Mix ingredients in a large bowl
  2. Grease pan before pouring the batter
  3. Cover with lid to allow pancakes to fluff up
  4. Cook pancakes until their tops start to solidify (almost like a sponge cake consistency)

Notes:

  1. ***This was an experiment so a couple of things went wrong***
  2. I started with grassfed butter and an iron skillet but the pancakes burnt easily and became more like omelettes.
  3. I then tried a ceramic pan with grass-fed butter and this worked better as I got the pancake to rise with the lid on but the bottom still burnt easily.
  4. Lastly, I used coconut oil and this was the best result. It barely burnt. Coconut oil is amazing!

Nut Butter Spread

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  1. Spoon the butters onto a bowl (if they have thawed) or into a small pan to heat them up to make it easier to stir
  2. Add milk, cinnamon and cocoa powder and stir stir stir.
  3. Adjust amount of milk to gain desired consistency. Heating it up will cause the butter to soak up quite a bit of milk hence I used up to 7 tbsp.

Additional Notes:

1. Some flourless recipes were as simple as 2 ingredients: banana and eggs! So instead of the bananas (carbs!), I used an avocado (fats!) to try to thicken the batter.

2. I did not have any baking powder on hand but had baking soda instead so I learnt a simple substitute. For every 2 or 3 teaspoons of baking powder, substitute it with 1/2 teaspoon of baking soda and 1 teaspoon of something acidic like vinegar or lemon juice.

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