If you’ve been following my blog for a little while now I think you probably know that I’m a little crazy for breakfast food. I credit my grandmother for my love of breakfast food. When I was sick as little girl my parents would send me to my grandmothers house to quarantine me. While I was there she would make me whatever I wanted. If I was really sick she would make me poached eggs on homemade toast. Once I started to feel better she would always make pancakes. Since I switched to a mostly low carb lifestyle I’ve missed pancakes, a lot.
You may remember a few months ago I posted about @keto.sam.iam Egg Loaf recipe, well the original use for this recipe was pancakes. I was skeptical about trying pancakes because the egg loaf is just so gosh darn good. One lovely Sunday morning I finally gave in and tried the pancakes. Man am I glad I did! Are these exactly like the pancakes my grandmother used to make me? No. Are they the kind of light, fluffy and delicious carb heavy pancakes I thought I had given up on? Absolutely yes!
It is super easy to make these pancakes. According to the recipe you need a 1:1:1 ratio of 1oz cream cheese, 1 egg and 1 tbs butter. I used a 1:1:1/2 ratio to cut some calories. Toss your ingredients in a blender or food processor and blend until smooth. You can use a bowl and a whisk but prepare to have very tired arms. Once your mix is smooth grease your pan and pour in some batter. How much batter you use depends on how you like your pancakes. If you like thicker pancakes use more batter, if you like thinner pancakes use less batter. Cook on medium heat until golden brown on both sides. Serve with traditional maple syrup or your favourite low carb option. If you’re feeling a little bold spread some peanut butter on your pancakes and then top with syrup. I know it sounds odd but trust me its delicious.
Thats all for this week, let me know if these low carb pancakes make it into your Sunday Funday breakfast routine.
Until next time,