The Hardcore Chef

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.

Amazing Ultra Low Carb Pancakes

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Portions	4
Prep time	10 minutes
Cook time	5 minutes
Total time	15 minutes
Allergy	Egg, Milk
Dietary	Gluten Free, Ultra Low Carb, Vegetarian
Meal type	Breakfast, Lunch, Main Dish, Side Dish
Misc	Child Friendly, Serve Hot
By author	Naomi Most

There's no reason to miss pancakes while on a ketogenic, ultra-low-carb diet. This recipe results in amazingly chewy but still soft and luscious pancakes that go great with a big pat of butter mixed with your favorite sugar-free syrup. Versatile, too: can be modified using optional ingredients to make sweet or savory.

Ingredients

• 1/3 cup cottage cheese
• 1 heaped tablespoon coconut flour
• 2 heaped tablespoons egg white protein ((try Jay Robb's Unflavored Egg White Protein))
• 1 heaped tablespoon ground flax seeds ((golden flax recommended))
• 2 eggs (large)

Directions

Step 1

Starting with the eggs and cottage cheese, add all ingredients to a high-speed blender such as the Vitamix or the Magic Bullet. Blend until thoroughly liquefied. It should be thick but still pourable (as shown).

Step 2

In a nonstick fry pan or saucepan (I use a nonstick wok!), heat about 1 tsp of oil or butter on medium heat. Swirl fat to cover the pan.

Step 3

Pour about 1/4 to 1/3 cup of batter into the pan, tilting pan as necessary to help batter spread.

Step 4

After about 2 minutes of cooking time on the first side, use a turner to lift and turn. Cook on other side about 1 minute.

Step 5

Move to plate and serve hot with butter.