So this morning I decided to try something other than my normal eggs and bacon (or last nights leftovers) for a Sunday morning. While I’m aware that today isn’t Sunday – I have the day off work!
I’ve come across a lot of different recipes for paleo/lowcarb pancakes and have decided to edit them together and give it ago. While I’m working at keeping my refined carbohydrates low, I’m primarily concerned with eating natural foods. I want to be low carbing via a whole foods eating pattern, not processed pseudo flours and sugars (not that I’m entirely against them on special occasions…) so no carb quick, or protein powders for me. But I’m also limited by what’s currently in the kitchen.
So I went with:
- two egg whites beaten to stiff peaks (was going to be three but the yolk broke in the shell…)
- two egg yolk plus one egg (see above)
- teaspoon of baking powder
- teaspoon of salt
- 2 teaspoons of psyllium husks (I don’t think this is necessary)
- teaspoon of cinnamon (which I forgot to put in…)
- large dollop of cream
- bowl of frozen blueberries
- butter – for in the pan and on the cooked pancakes
Beat the egg whites till stiff. Then add egg yolks, baking powder, salt, cinnamon, psyllium husks and cream and mix. Add the blueberries and stir again. Then cook on a medium heat. I had a bit of trouble gauging the cooking time well, and I think the blueberries made it a lot harder to spread the mix evenly. The last one I cooked ended up a mess as I poured too much onto the plate, got impatient and turned it and it collapsed…
I thought the psyllium husks would help give it a bit of structure but I don’t think that really worked. Not that it took away from it, I didn’t notice it taste or texture-wise but didn’t seem necessary unless you’re particularly concerned about fibre. I think adding the blueberries to the mix also ruined the effect of beating the egg whites. I think next time I’d add the blueberries to the pancake in the pan or even as a topping on the pancakes (maybe heat them up in the microwave a bit so they’re a little stewed). Its important to keep the mix on the pan thin and to cook through, though ideally without burning. The thicker, less cooked ones tasted more egg-y and less like pancakes.
On less healthy-minded days, I could so totally see myself eating these with maple syrup…