A foodie Opera Singer's GLUTEN-FREE, chemical-free recipes for a healthy life. Emphasis on pastured meat, raw natural dairy, natural fats, natural sugars, organic foods and EASY recipes. This blog was once low-carb, now I use natural sugars with low-carb sugar substitute options. I hope to re-vamp the site sometime in 2014.
I love pancakes, don’t you? I think this recipe is easy enough to make without getting too crazy with ingredients. You could actually leave out the vanilla and erythritol/sweetener if you wanted to make it even easier. As for milk, you can substitute water or sparkling water (for more volume). I actually used my cultured raw milk, which is like buttermilk. You’ll see in my picture I used blackberries, but any kind of berries will work. You only need a few, so it shouldn’t bother your carbs or G.I.
Now for the syrup… you can use your own judgement. To give you a clue on how natural sweeteners add up, here are some G.I. counts.
Sugar 60 - 65
Pure Maple syrup 54
Coconut Palm Sugar 35
Sometimes when I want maple syrup, I boil butter and a splash of maple syrup in a pot. I let it boil up and caramelize before pouring just a touch on my pancakes. But do what you feel comfortable with. Some ideas: For truly low G.I., you could melt butter with 2 – 3 berries, and pour it on top and serve with whip cream, instead of using syrup. Smush the berries a bit and it will make a fruit syrup. Blueberry Syrup with xylitol, Strawberries and cream topping, or Blueberry Jam topping. Happy pancaking!
Gluten Free Pancakes
serves 2 ECC per serving: made with 6 TBLSP cream: 1.7 ECC, with milk: 8.75 ECC per serving, with coco milk: 2.75 ECC
2 organic eggs
4 - 6 Tablespoons organic milk, cream, or coconut milk – I used cultured raw milk
a few berries (optional) (adds 3.5g carbs per Tablespoon)
Beat eggs until fluffy. Add 4 Tablespoons (¼th cup) milk/cream and melted butter. Add flour, baking soda, salt, erythritol, and vanilla and beat again to incorporate air in mixture. If mixture is too thick, add the other 2 TBLSP of milk. If still too thick, add a little water until it's looser. Heat oil in skillet on medium. Spoon batter into rounds in skillet, trying to spread each one out a bit, so that they are not too thick. Quickly drop a few berries (if using) on each pancake. Turn to lower heat. Pancakes will bubble, then the bubbles will break, leaving holes- this is when you know the pancakes are ready for turning. Make sure the middle is cooked before flipping. Almond flour pancakes brown quite a bit on the bottom so keep your heat low and cook slowly. Flip and they should be cooked through pretty quickly.