I think that a lot of us love eating pancakes, but don't like the amount of simple carbohydrates they contain, mostly due to the amount of flour and simple sugars that are in them. I've been playing around with how to still have the taste of pancakes without all the flour, thus decreasing the carbohydrate content. Here's my solution: (of course, it's gluten free)
This recipe makes 12-15 crepes:
8 large eggs, lightly beaten till frothy
1 cup of organic, full fat coconut milk
1 tsp. real vanilla extract (organic, if possible)
1/4 tsp. real almond extract
2 tsp. organic cinnamon powder
1/2 tsp. pink salt
3 Tbsp. organic safflower or sunflower oil
1/4 scant cup of coconut palm sugar
1 cup of Pamela's Baking Mix (flour)
Whisk all the ingredients, expect for the Pamela's, together and then slowly add the flour, whisking until mixed, but not over-mixed. These will be very thin, and according to how large your eggs are, you might need to add a little more flour...just enough to hold the crepe together when you flip it over in the pan.
Heat a 10 or 12 inch skillet, preferably a non-stick one, on medium heat until hot enough to cook the crepe, first spraying with coconut oil spray for the first one. Add 1/4 cup of the batter to the pan and spread the batter evenly over the bottom of the pan. I pick up the pan and turn it slightly sideways until all the batter is spread. Cook it for 1-2 minutes, then flip and cook another 30-45 seconds.
These are mostly eggs and very high in protein and relatively low in carbohydrates. You can serve these with a nut butter spread, a little jam, fruit or even a teaspoon or less of pure grade B maple syrup...your choice. They're really, really good.
Dr. Esther
drkollars@gmail.com
fixdhealthcare.com
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