Growing up, I really didn’t like pancakes because they made me feel terrible! And back then, low-carb pancakes were not really a thing. I never understood why people wanted pancakes as a weekend breakfast treat when it would make me bloated and tired for the rest of the day. But a few months ago I came across some Instagram “food-porn” showing pancakes with my favourite toppings – coconut yoghurt (coyo and berries). It looked so damn good that I thought maybe I would change my tune and get on the pancake wagon. I came up with these Paleo, gluten free, delicious low-carb pancakes that take no time at all to prepare on the weekend.
Traditional pancakes are made with wheat flour and milk two of the worst offenders when it comes to allergies and gut health. Whilst they might taste good and be a vehicle for fun toppings like maple syrup, chances are you won’t feel great within a few hours of eating them. Carb heavy breakfasts spike our blood sugar and what goes up must come down, leading to a mid-morning crash causing us to reach for more sugary or caffeine loaded energy. My low-carb pancakes won’t spike your blood sugar and are loaded with nutrition.
Eggs are a great way to start the day but having scrambled, poach or fried eggs, or dishes that taste very “eggy” every single morning can get boring. My low-carb pancakes still pack the nutritional punch from eggs (protein, omega-3 fatty acids, choline etc) but with a sweeter pancake flavour and texture.
My low-carb pancakes can act as a vehicle for some super tasty toppings! I love mine with Coyo and berries but don’t be afraid to get creative. Some people prefer savoury toppings with pancakes so some bacon and sauerkraut is a great way to get in some healthy fats and fermented foods. Just make sure your bacon is good quality – free range and ideally nitrate free.
Low-Carb Pancakes Recipe
- 1 banana – old or frozen work best
- 4 large eggs
- 2 tbs coconut flour
- 1 tsp cinnamon
- 1 tsp cacao or carob – OPTIONAL
- 1/4 cup almond or coconut mylk
- 2 tbs coconut oil
+ your favourite (healthy) pancake toppings
Step by Step Instructions
Mash the banana using a fork or a food processor.
Combine all ingredients in a bowl and whisk thoroughly until combined.
Heat 1/2 tbs of coconut oil in a large pan. Once the oil is hot use a ladle to add some of the pancake mixture to the pan.
Allow the pancake to cook on the first side until bubbles appear. Then use a spatula to flip the pancake onto the other side.
Cook on the second side until you can cleanly remove with the spatula.
Serve with coconut yoghurt, berries and cacao nibs.