Paleo / dairy free option if coconut yogurt is used
Low carb and keto friendly
We all deserve to indulge and I strongly believe we should all enjoy the comforting foods that we love. But why not twist them so they can be nutritious, healthy and weight loss friendly? Like having your cake and eating it too.
Here is a recipe that does exactly that. A TOTALLY guilt free healthy alternative to regular, white flour, high sugar pancakes.
The importance of swapping highly refined carbohydrates (in this case white flour) to a protein source along with good fats is what I always bang on about. The meal is digested slower, you are fuller for a much longer period of time, your blood sugars remain stable, and your cravings for food are diminished.
When all of these things work together, over-all calorie intake for the day is naturally decreased and your energy is stabilised throughout the day instead of those constant highs and lows.
Highly refined carbohydrates are also simply just not healthy. They provide zero nutrients, just calories.
On the other hand, this super indulgent yet healthy pancake is high in protein and low in carbs so they'll do to your body exactly what I just said above. Actually, if you have them for brunch I think you would be set till dinner!
Choose the RIGHT FOODS and the RIGHT SWAPS so that you don't feel crap come Monday.
Prep time: 3 minutes
Cooking time: 4 minutes
1 egg white (or 1 vegan egg)**
2 tbsp vanilla low carb protein powder. (Not sure which one to choose? This blog will sort you out!)
2 tbsp almond meal or LSA mix
1 tbsp granulated stevia
1/2 tsp cinnamon
1/4 teaspoon gluten free baking soda
1/4 cup almond or coconut milk (unsweetened).
1 tsp coconut oil or organic, grass fed butter
Either 3 tbsp plain greek yogurt or 1-2 tbsp coconut yogurt
Berries of choice
Some extra nuts, stevia and cinnamon if you desire!
Whisk everything except the coconut oil together in a bowl, gradually adding milk until the consistency is a pancake like batter.
Heat coconut oil on a pan over medium heat.
Pour all mixture onto pan and use a spoon if you need to mould the mixture into a round pancake. Cook for about 3 minutes, then carefully flip over and cook for a further 30 seconds to 1 minute.
Remove from pan and top with your toppings of choice!
** Vegan egg made by whisking together 1 tbsp chia seeds with 3 tbsp water and letting it set for 10 minutes.
Send me photos if you make them and let me know how they turn out!