We’ve had quite a few rainy days here in George lately, and rainy weather just gets you craving pancakes. And with this low-carb, gluten-free, and free from refined sugar recipe, you can indulge with a bit less guilt.
These pancakes are so quick to make and you really don’t need many ingredients. You can prepare and cook them within 20minutes.
Because the recipe uses almond flour, it will have a slightly drier texture, so be sure to not let them cook for too long before you flip them over. Once you’ve flipped them over, they’ll be ready to remove from the pan within a few seconds.
I also tried a version where I substituted about ¼ of the almond flour with coconut flour, it resulted in a denser pancake and also slightly grainier. I did however have to add more water, as coconut really soaks up the moisture, so I would recommend that if you wanted to substitute, don’t do more than ¼ of the almond flour.
For toppings, you could simply add fresh berries, plain yogurt, or whipped cream and drizzle with honey. Alternatively, you could make a stewed apple and cinnamon topping, which you could also enjoy with yogurt and honey.
You will need:
· Measuring cups and spoons
· 2 x medium-sized mixing bowls
· Electric mixer
· Non-stick frying pan
· Spatula
· Zester or a grater with a zesting side
· Small saucepan
Yields: 6-8 medium pancakes/flapjacks
Ingredients:
75g Plain Cream Cheese (room temperature)
3 large eggs, separated
1 Tbsp Water
2 tsp Vanilla Essence
2/3 c Almond Flour
1 tsp Baking Powder
½ tsp Stevia sweetener
Lemon zest (optional)
Pinch of salt
Apple Topping:
2 Golden Delicious apples
½ tsp cinnamon
½ tsp Stevia sweetener
½ tsp honey
1 tsp lemon juice
½ tsp lemon zest
¾ c Boiling Water
Method:
Combine the cream cheese, egg yolks, vanilla, and water, mix together. Add the almond flour, baking powder, sweetener, and salt, mix until combined.
In a separate bowl, whisk together the egg whites until stiff peaks form.
Fold the egg whites into the flour mixture. Make sure it is well incorporated.
Allow the mixture to rest for 10-15minutes before using.
In the meantime, if you’re having your pancakes with stewed apples, you can start with that.
Cut the apples in quarters lengthwise, remove the core and cut into ±1cm cubes.
Add all the ingredients and ½ c of the water to a small saucepan and allow the apples to soften, stirring occasionally. Add more water if needed. Remove once the apples are soft, the texture is similar to apple pie filling.
Spray your pan with non-stick spray, or use a few drops of olive oil. Allow the pan to heat up over medium heat before you start cooking the pancakes.
I used a ¼ c measuring cup to measure out the batter for evenly sized pancakes. I filled the cup to just below the rim. It’s equal to about 3 heaped tablespoons.
Once you see small bubbles starting to form, you can flip the pancake over. Once you’ve flipped it, it will only need a few more seconds. You can use the spatula to peek underneath to see if it has enough color, then remove. Repeat the steps until you’ve used up all the batter.
They are best enjoyed immediately but will last about 2-3 days.
Enjoy xx
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