I know, you’ve been making cream cheese pancakes or almond flour pancakes already or you’ve tried several recipes and you’re really not all that impressed. And, if you do a Pinterest search, there are no fewer than upteen hundred low carb pancake recipes. I get it. We’ve all been there and done that. But…if you’ll just hear me out. These are different. Pull up a chair and blend up a BPC…there’s a little story that goes with these…
Once upon a time there was a girl who loved pancakes. She loved their fluffiness–the spongy airiness that held the savory butter and thick maple syrup. She loved whipping up a batch for her kids and even used fruit to make funny pancake faces. She loved that her kids gobbled them up as fast as they came out of the pan, but she always waited until she had at least a warm stack of four (two a piece) before she called them to the table. And then one day the girl and her children, and her husband went low carb.
And the girl missed the fluffiness of the pancakes and making the silly pancake faces, but she was determined to succeed at a ketogenic diet. So she sought out low carb recipes and she whipped up cream cheese and almond flour and pulverized coconut and she was so hopeful that each recipe she tried would be the perfect substitute for the high carbage pancakes of her past. And each time she was a little disappointed, even when she whipped the egg whites and crushed the pork rinds. Those pancakes were okay, but she knew the texture wasn’t quite right.
One morning her kids asked for pancakes. They wanted the fluffy kind. The girl admitted that she could not make fluffy pancakes low carb. And the children, who were smarter than the girl, asked her why she didn’t use buttermilk. And on that day the girl remembered that the high carb pancakes of her past started with adding vinegar to milk to make buttermilk and maybe if she did that with heavy cream and used baking soda and….
and she made what she thought was an excellent recipe. Now….I’ll share that recipe with you because it is good, but just last Saturday that same girl was making a video to explain low carb recipe ingredients and she made up a new pancake recipe and she videotaped the whole thing! And it was really THE perfect low carb pancake recipe. Her picky husband said so himself. Her little carb monkey son asked her why she was eating “real” pancakes, and her finicky daughter ate the last of those she managed to refrigerate. What further evidence could you need to know that these are as close to the real deal high carbage version that you will ever make low carb?
Here’s the recipe along with the link to the YouTube video to walk you through the process. Let me know what you think after you try them! Perfect Pancake Video
Oh, and for what to eat with them? Try my low carb fruit sauce: https://youtu.be/HeMH49awBOM
Or add some peanut butter and sugar free jelly or eat them plain as I often do. You will love them any way!
- 1 cup heavy cream
- 2 tablespoons apple cider vinegar
- 1 cup finely ground almond flour
- 1/3 cup plus 2 tablespoons protein powder (whey, egg white, or pea protein work fine. use vanilla or unflavored)
- 1 tablespoon oat fiber (use 1 tablespoon coconut flour if you don’t have oat fiber)
- 4 tablespoons melted butter
- 1/2 cup full fat sour cream (or full fat Greek yogurt no sugars added)
- 2 eggs
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla
- 1/3 cup granulated sweetener (erythritol or xylitol are preferable)
- 10 drops liquid sweetener (adjust to your preferred sweetness by starting at 5 drops)
1/3 cup crushed pork rinds
First, add the vinegar to the heavy cream and set it aside to make “buttermilk”. In a large bowl or blender mix all ingredients except the buttermilk. Add the heavy cream and vinegar “buttermilk” last.
Fry batter on medium high heat in three inch diameter pancakes in your favorite oil such as butter, ghee, or coconut oil. Enjoy! These pancakes can be refrigerated and warmed in the toaster or in a pan. They also freeze well.