LCHF Almond Pancakes
A word from Chef Craig: These pancakes are great to have on a lazy weekend morning for a special occasion – an ideal treat to spoil someone with! They can be made in less than 15 minutes and are always a firm favourite with whoever tries them. You can simply serve with some whipped cream and berries, or go all out with mascarpone and bacon. The mix lasts well and improves with time – for up to 3 or 4 days covered in the fridge.
A word from the Whole Food Dietitian, Caryn: A decadent treat for this weekend, to celebrate what exactly? How about just being alive and being able to enjoy great health on LCHF with your significant other, your family, or just yourself! A perfect combo of protein and fat from the almond meal and the eggs, and while the carb content is kept low, you still get to enjoy the sweetness and the anti-oxidant burst of the berries.
A word from The Fat Professor, Grant: These always go down well. In my house we don’t consider bacon ‘optional’, so make sure you have enough to go round!
Prep time: 10 minutes
Cooking time: 10 minutes
Carb count: 4.8g
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- 1 cup (100g) ground almonds
- 2 Tbsp (30ml) cream
- 2 Tbsp (30ml) water
- 1 egg
- few drops of stevia or xylitol
- small pinch of salt
- 2 Tbsp (30ml) water
- 1 Tbsp (15g) butter
- ½ cup (125ml) cream
- ⅓ cup (50g) berries, fresh or frozen, chopped
In a bowl, whisk together the ground almonds, egg, water, first measure of cream, stevia or xylitol and salt until well combined. The mixture will be quite thick like a paste, add in half of the second measure of water and combine – if the mixture still seems too thick, and the other half of water. It should a consistency where it can drop off the spatula easily (but not be runny). Allow to rest for 10 minutes.
Heat a frying pan over a medium heat and add the oil or butter. Spoon dollops of the pancake mixture into the pan. The pancakes should take about 2 minutes to colour on the first side, any quicker and the pan is too hot. Turn the pancakes and allow to cook for another minute. I like to finish the pancakes off under the grill for another minute. Transfer the pancakes to a large plate and cover with a tea towel to keep warm (great tip from my mum in Scotland; it was always the same tea towel, too!).
Whip the ½ cup cream in a bowl (you can do this carefully with a hand-held blender, stopping before it turns to butter!) and stir through some chopped berries.
Arrange the pancakes on the plates, scoop on some of the whipped cream and enjoy!