Gluten free high fiber breakfast PANCAKES with stevia

Alternative sweet breakfast for everyone following a low carb diet that can not face a savory paleo breakfast.

As I mentioned in my previous post, – a long time ago, sorry I was so busy there was not time for posting – I am eating as low carb paleo inspired as possible to avoid triggering inflammatory processes in my joints. I used to love porridge in the morning, when I found out I’d best stop having grains I started panicking a bit! What was I supposed to have instead?

Meat for breakfast? Eggs every day?

My happy medium is to have pancakes with a variety of flavours and organic yoghurt or quark.

I know the serious paleos out there will say, there was no dairy in a cave man’s diet. I like dairy and do not seem to have any adverse reactions to it, so I like to keep it in my menues.

Yes, it does take a little bit of time in the morning to prepare the pancakes, around 20 min. I usually prepare batches the night ahead for the days where I have to get up early and rush off.

The pancakes taste great warm and cold, also keep well out of the fridge over night or in the fridge for a couple of days.

I was traveling last weekend, in a total panic about not being able to get hold of food suitable for my dietary approach I prepared pancakes on friday night – I only ate them on the monday morning return journey, they were still fine. I also took boiled eggs, oven grilled bacon (crisp) and veggies and nuts of course, but the pancakes lasted  the best.

I also used the same base recipe to make nice savoury muffins with vegetable bouillon powder, cheese and olives in, all I added to give it more volume was baking powder. They traveled well too, I have to make some more soon, maybe with bacon in them.

 

I like the versatility of the pancakes, I can have different flavour every day. I use cinnamon, licorice root powder, vanilla extract, ginger root powder and lemon flavouring.

Licorice root powder smells very strong, it took me ages to dare put it in the batter. Now I really like it, it tastes different to what I expected, just nice and spicy.

I get my healthy dose of fats from the virgin coconut oil I fry my pancakes in. It gives the pancakes a sweet note. Have I mentioned that since I eat fat every day I am much happier person and less irritable? What hunger  or craving is, I don’t even know. I really liked the podcast about coconut oil from undergroundwellness.com , explains all the benefits of using coconut oil instead of vegetable oils.

Most of the time I match the flavour I put in the pancake in the yoghurt or quark too. To give me my healthy sweet kick, I use natural stevia-sweet extract.

I have been using stevia-sweet  for 5 years now and can not imagine a life without it, it’s just perfect, satisfying never leaving me longing for more.

 

Makes: 4 small 12cm pancakes = for me one portion

Prep time: 5 min

Cooking: 15 min

 

You need:

• 2 medium eggs
• 20g ground almonds/ almond flour (ground Almonds, preferably un-blanched but those are hard to get hold of)
• 20g coconut flour
• 40g quark (or yoghurt)( approx. 3 tbsp.)
• sprinkle of ground ginger
• 1tbsp Coconut oil for frying
• 1-2  knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.

 

Place ALL ingredients into a jug together and mix well until thick and creamy.

I usually add a little water until I get the right texture, the batter also  sets after a little while when the almond and to coconut fibres soak up the fluid.

Heat a small frying pan with coconut oil and fry individual pancakes. Alternatively you can use the batter to make gluten free waffels too.

 

TIPS:

– you can use normal flour to make this recipe too.

– you can use any flavouring to taste

– the yoghurt can be replaced with water only, take care to add a little at a time until the batter is thick and creamy.

– the pancakes also freeze well, so there is no reason to skip a healthy breakfast anymore.

– or make a savoury version over-baked with cheese as a snack or dinner

 

 

Here’s the calorie count.

Full recipe 446 kcals, or share and save some… yoghurt on the side is not included in the calculation.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What alternative sweet gluten free low carb breakfast recipes do you use?

MK xx