Tried to make them as usual, but my heart didn’t let me!
Sunday morning, I have some time to prepare some pancakes for the kids. I tried before to make their classic pancakes and substitute the ‘bad’, I mean ‘non keto’ ingredients, but they were not such a great success.
Today I said, I will make them the usual way, with brown sugar and semi-skimmed milk. My elder son likes them simple, without any toppings, while the little one would always add a chocolate or strawberry sauce on top. My favourite flavour in pancakes used to be Rum, a few drops of Rum essence, but my kids don’t like it so I am not using it anymore.
With one egg I made 8 medium size pancakes.
Ingredients
4 servings of two pancakes
36g Net carbs – so be careful as these pancakes are not Keto friendly!
- 1 large egg
- 200 ml Fresh Milk Semi Skimmed
- 3 tsp Odourless Coconut oil
- 1 tsp vanilla extract
- one pinch of Fine Himalayan Pink Salt
- 1 tbsp Erythritol
- 190.00 grams, Plain Flour
- 200 ml Sparkling Water
Method
1. In a bowl, crack the egg carefully and using a clean whisk, whisk up the egg for 30 seconds. Add 200 ml semi skimmed milk, 2 tsp of melted coconut oil, one tablespoon of Erythritol, the vanilla extract and a pinch of salt.
2. Add the flour (190g) and whisk until the flour is well combined. The mixture will be very thick and smooth.
3. Add 200 ml of sparkling water. It can be room or fridge temperature, but it’s very important to be sparkling. Mix it well until the mixture will be a bit thinner and bubbly.
4. Use the remaining melted odourless coconut oil to grease your pancake pan and pour one pancake in.
5. Fry your pancakes for 30-40 seconds on each side and then add the toppings you prefer.
I got 8 pancakes with the ingredients used. The nutritional facts are for one serving of two pancakes. These can be served with almond or peanut butter or your sugar free favourite jam.
Enjoy life and enjoy your food!
