Pancakes, pancakes, pancakes.
I think pancakes must be the most requested thing on my low carb recipe to-do list. I experimented with pancakes over the holidays in December, but didn’t get anywhere close to successful. I blame being British. In England, pancakes are only eaten once a year – funnily enough on Pancake Day – and they are what an American would call a crêpe. We don’t do the thick, spongy pancakes that are a rite of passage for any good American’s weekend brunch plate. The closet thing we have to those would be Scotch pancakes, and no one makes those. And on the rare occurrence that someone does make Scotch pancakes, they eat them with butter and jam spread on them, just like toast. They are not smothered in melting butter and syrup. Neither are they eaten for breakfast with bacon, eggs, and hash browns. They’re eaten at tea time.
Anyway, my point was, I grew up eating crêpes once a year. Until I took my first trip to Canada – many moons ago – I had never eaten an American pancake. And let me tell you, when I did, I thought it was extremely peculiar. I was sitting in the revolving restaurant on the top of the Calgary Tower. That’s how memorable this whole pancake affair was. I mean, who remembers exactly where they were when they ate their first pancake? I do – because it was such an extraordinary experience. They brought me a plate with pancakes, eggs, bacon, sausage and hash browns on it. Plus a dish of butter and a jug of golden maple syrup. I was clueless as to what I was supposed to do, and I was aghast that there were pancakes on the same plate as my bacon and eggs. What were they thinking?? So I snuck a peek over at the next table and watched what they did. I stared in horror as they poured lashings of sweet maple syrup over their pancakes and bacon. What in the world???
I admit, I never really got over that first strange pancake experience. There are a lot of new things I have become acquainted with since I moved stateside, and many of them I embrace wholeheartedly. American pancakes are not one of them. And while I am neither an American pancake lover nor an American pancake-making expert, I totally respect that they are a beloved breakfast staple in a lot of households. So here you are: Keto Vanilla Blueberry Pancakes. Hurrah!
They are more fragile and less flexible than pancakes made from regular flour, but those fabulous blueberries – bursting with juices – keep them moist and delicious. I am going to play with another idea to make them less fragile and more flexible, but I thought these would tide you over in the meantime. Given that I am really not a fan of regular American pancakes, I was surprised – and a little bit giddy – that I really enjoyed eating these.
“But what about the syrup??!” I hear you cry. That, dear readers, is a particularly good question. I am still brainstorming that predicament. This time I simply poured a little Sukrin Fiber Syrup over the top. It doesn’t have the deep, amber color of maple syrup, but it adds moistness and flavor that finished these babies off rather nicely. You could also just slide some butter over the top and call it good. Or eat them naked. Just don’t use the maple! Or honey. Or agave.
Now I must warn you – these keto pancakes are super filling. If you’re used to being able to eat an entire stack of regular pancakes, you might find yourself running out of steam at two, especially if you add some scrambled eggs and the odd piece of bacon to your plate. I, for one, would not want to miss out on that piece of bacon.
And just a couple of cooking notes before you race off to fire up your griddle – the flip side of these keto pancakes cooks much quicker than the first side, so don’t flip them and walk away thinking you have time. Side two goes real fast. As you can see, mine were a little on the dark side. Just sayin’.
Happy Pancake Weekend, everyone!
- 2 TBSP chia seeds
- 1/4 cup sunflower seeds
- 1/4 cup unsweetened coconut
- 1/4 cup almond flour
- 2 oz. / 55g egg white powder
- 3 TBSP xylitol or erythritol
- 1 tsp sea salt
- 1 tsp baking powder
- 1 egg
- 1 tsp vanilla extract
- ½ cup / 4 fl oz. Full Fat Greek yogurt
- 4 oz / 110g fresh blueberries (or frozen, thawed and drained)
- Spray griddle with coconut oil and heat.
- Grind chia seeds, sunflower seeds and coconut in coffee grinder or high-speed blender until they are very fine (careful you don’t end up with sunflower butter!!)
- In a bowl put seed mix, almond flour, egg white powder, xylitol or erythritol, salt and baking powder and mix well.
- Add egg, vanilla extract, and yogurt and stir just until evenly mixed. Do not over mix.
- Using a ¼ cup as a measure, pour batter onto hot griddle.
- Sprinkle batter with fresh blueberries.
- After a minute, lift edge of pancake with a spatula to check color. When golden, flip the pancake to cook the other side.
- The flip side cooks faster than the first side.