Since I started eating low carb american (in Sweden we call this kind of pancake american cause our traditional pancake is thin, like a crepe) pancakes for breakfast is one of my favourite breakfasts when I have the time.
These are glutenfree, low carb and dairy free in the original form. The recepie comes from here. But don’t worry, there is a translation if you scroll down 🙂
I usually use the hand blender til mix the batter. Let the batter sit a couple of minutes after mixing to thicken.
For the pancakes in the picture I used cream instead of coconut cream. You could use milk, soy milk, almond milk or something else. I also added shredded lemonpeel from a quarter of a lemon and a couple of tablespoons of blueberrys.
I don’t use any sweetener but you could add if you want to.
Here is the recipie, makes 6 pancakes
100 ml (just short of 1/2 cup) almond flour
100 ml (just short of 1/2 cup) coconut cream
1 teaspoon baking powder
3 teaspoons psyllium husk (this helps make the batter thick since there is no gluten to bind the fluids)
a little salt
a little ground cardamom, optional
shredded lemon peel from 1/4 lemon, optional
2-3 tablespoons blueberrys, optional.
Mix everything together really well. Let sit for a couple of minutes to swell. Frye in butter or neutral oil on medium heat. Turn when batter is just set on top. They wont make as much bubbles as the traditional kind.