Amazing Ultra-Low-Carb Pancakes
I have been perfecting my ultra-low-carb pancakes for many months now. This one fulfills ALL of the standard taste, utility, and aesthetic requirements for a tasty and satisfying pancake using nothing but protein, fat, and fiber:
- a bit of chewiness (texture) without being rubbery
- holds together well (texture, utility)
- light browning (aesthetic)
- digests well (utility)
- requires very little cooking skill (utility)
- can be made in very little time (utility)
- batter pours easily into attractive rounds (aesthetic)
So now I am pleased to reveal what I consider to be the most excellent ultra-low-carb pancakes you could hope to make, with none of that grainy texture one expects from excesses of nut flours and the like.
You can customize this recipe to serve many purposes, from sweet to savory. One successful experiment for me was blending green onions and chives into the batter and then serving them with roast duck.
I realize there are a couple of uncommon ingredients in this recipe, namely the coconut flour, flax seeds, and egg white protein. But honestly, if you are hoping to be successful on a (cyclic) ketogenic in the long term, then these are ingredients you should consider keeping as staples in your pantry. If you must make substitutions, you can try increasing ground flax to replace the coconut flour, and vice versa.
The key ingredient here is egg white protein; you need it to create the proper amount of chewiness. You could try substituting with whey protein (of any type, though I wouldn’t suggest hydrolysate, blech!). They won’t come out as chewy but you’ll at least get tasty pancakes that hold together well.