Saturday, 8 March 2014

Low carb pancakes!

Well, as you may or may not know, it was pancake day on Tuesday and as a big fan of pancakes I was keen not to miss out! Especially as I had bought some sugar free maple pancake syrup from America the week before which I knew would go perfectly!

I looked on the internet to find a recipe and was looking in particular for a recipe to make crepe style pancakes, ie large thin ones rather than the smaller, thicker American style ones. This was mainly because I don;t have the right stuff to make the American style ones! Anyway, I found a recipe on Pinterest, which can be found here 

The recipe only calls for 4 ingredients; eggs, cream cheese, syrup and cinnamon (and some butter to grease the pan) so luckily I had everything in already.

The recipe is really simple:

3 oz cream cheese, softened
2 eggs, beaten
1 tsp ground cinnamon
1 tbsp sugar-free syrup
1 tsp butter- for greasing the pan

  1. In a bowl, mash the cream cheese with a fork then start adding the beaten eggs, 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. The mixture will at first go very lumpy (or mine did) and so you will have to beat it quite hard!
  2. Beat in cinnamon and sugar-free syrup. The mixture should by this point be smooth and runny, like normal pancake batter!
  3. Melt the butter or oil if you prefer in a nonstick pan over a medium heat. When it has stopped foaming, reduce the heat to medium-low and pour in enough batter to coat the bottom of the pan, you might need to swirl it around a bit to ensure you have fully coated it. 
  4. Then just cook until the pancake is completely set, this took almost 5 minutes for me, and this step is really important as if you don't do it, the pancake will not hold together when you try to flip it! 
  5. Once it has completely set, loosen the sides of the pancake with a fork or spatula and then flip the pancake over with a spatula and cook the other side until it starts showing small browned spots, this will only take 1 or 2 minutes longer. 
  6. Turn out onto a plate, cover with your preferred topping (I used sugar free maple syrup) and enjoy! 

Pancake cooking!


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