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Low carb pancakes for Shrove Tuesday

IanBish

Well-Known Member
Messages
1,263
Location
Cardiff
Type of diabetes
I reversed my Type 2
Treatment type
Diet only
As it's the law to make pancakes on Shrove Tuesday, and it's coming soon (I don't know when, but soon), I have made them for years. But the batter has been made with plain flour, and the pancakes have been peppered with currants and then covered in sugar and lemon juice.

However this year will be different, so I'm looking for a suitable low carb alternative recipe please.
 
One egg, one tablespoon of cream cheese, whisked together with sweetner of choice, then fried in butter.

This recipe explains method.

Keto Cream Cheese Pancakes - Low Carb Pancakes, Gluten Free, Nut Free

If you're searching for the best keto pancakes recipe, then look no further than my famous low carb cream cheese pancakes! Low carb, nut free, gluten free. Breakfast is served!
www.ibreatheimhungry.com
 
In the Netherlands, pancakes are often eaten with thin rashers of bacon and syrup.
I think Pipps pancake recipe would go very well with it: Fry a couple of bacon slices until halfway done and pour your batter over it to fry the pancake. Use a sugarfree syrup for serving.
 
I haven’t made pancakes for years & years for myself, but I wanted some for my Christmas Day brunch, I bought a packet of pancake mix from seriously low carb, make about 20 pancakes but 1/4 pack makes 5. They were quite nice though a little tip, don’t pile the. On top of one another unless you are going to eat them like that as they stick together.

I’m pretty sure it’s unsweetened too so you can use them for savoury stuff, but don’t quote me on that
 
IanBish said:
That looks good. I may try those with blueberries. I don't have a magic bullet, but I have an electric whisk. Nice and simple. Thank you.
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I just whizz the ingredients together using a stick blender.
Get the pan really hot, as they can break up otherwise. I add raspberries, blueberries, or strawberries. I have also made a savoury version using cream cheese with chives.
I agree with @Antje77 about the bacon, don’t often use maple syrup, but it is something special when added to the bacon.
 
IanBish said:
Good news. I have one of them too.

But it's Shrove Tuesday. And low carb too...
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Shrove Tuesday was the last day to eat rich foods before a 40 day fast.
Are you going to fast 40 days after? If so you might allow yourself maple syrup and sugar
(But don't be surprised if after some weeks of low carbing you don't actually like them any more! )
 
MrsA2 said:
Shrove Tuesday was the last day to eat rich foods before a 40 day fast.
Are you going to fast 40 days after? If so you might allow yourself maple syrup and sugar
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That sounds like a plan!

The forty day fast may help with my weight loss, though...
 
IanBish said:
Good news. I have one of them too.

But it's Shrove Tuesday. And low carb too...
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Yeah, I know. It's hard to explain, but it's the way I work.

I used to really like crepes, couple of savoury ones and a sweet one to finish. The problem with the replacements is that they're never quite as good as the memory, and they're always too sweet. Everything's too sweet, come to that. I prefer the memories.
 
Here’s the recipe I follow, but too dense for crepes, definitely American style (I sometimes have them as a breakfast treat), using a stick blender: http://diatribe.org/cottage-cheese-pancakes

Half the ingredients (ideal for one person) using coconut flour gives the following using MyFitnessPal:

7.5g carbs, 32g protein and 45g fat (so 586 kcal)
If you want to be sensible and weigh everything:
16g coconut flour
30g butter
10g psyllium husk
150g cottage cheese (I used Longley farm full fat from Asda)
2 eggs
Pinch of salt

Carbs for toppings extra: if I bother, I’d use a few (defrosted) raspberries, but normally eat as they come.

I have tried with ground almonds e.g. Whitworths (not flour) and that works too. Depends what I have in the cupboard.
 
I just made some with almond flour and cream cheese and too much sweetener. The look was authentic. The taste not bad if I’d cut the erythritol but they fall apart way too easily. Any idea why grain flour ones don’t? Is it the gluten? Would pysillium husk make a difference (saw that in another recipe that didn’t win the lucky dip)
 
Did you use an egg, too, @HSSS ? The egg would bind ingredients. I do find if I make the cream cheese version, the pan needs to be really hot or the mix breaks up, and becomes like scrambled egg.
 
Pipp said:
Did you use an egg, too, @HSSS ? The egg would bind ingredients. I do find if I make the cream cheese version, the pan needs to be really hot or the mix breaks up, and becomes like scrambled egg.
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Yes loads. many more than a traditional recipes uses (as it normal for low carb baking). I did follow a recipe.

what versions hold together better?
 
HSSS said:
Yes loads. many more than a traditional recipes uses (as it normal for low carb baking). I did follow a recipe.

what versions hold together better?
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I merely use one egg, with a tablespoonful of cream cheese, well whizzed together with a stick blender. Rested for 10 minutes before melting butter in very hot frying pan and pouring the batter in. Don’t try to toss the pancake, flip it , gently, with a spatula.
 
I used this but added a quarter teaspoon arrowroot to aid stability. Worked well , looked good. We had them savoury with mince as cannelloni
 
MrsA2 said:
I used this but added a quarter teaspoon arrowroot to aid stability. Worked well , looked good. We had them savoury with mince as cannelloni
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Yes, would have used arrowroot, if I had been able to get any.
 
Pipp said:
Yes, would have used arrowroot, if I had been able to get any.
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Yes, I struggled to find some about a year ago but now have a stockpile of 3 tubs. Will last me out methinks Finally found it in Sainsburys
 
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