You do not need to check your vision, it really says pancakes! I have seen paleo and gluten-free pancake recipes for about as long as I’ve been blogging, without once ever finding a slow carb variation. In case of emergency (ladies, you know what I’m talking about), you can now finally indulge in some guilt-free relatively-fluffy goodness! I repeat – in case of emergency! Slow Carb-ers should not be eating this stuff every day, but it is absolutely a great treat if you really need a sweet boost (or you’ve got a long day of weightlifting ahead of you).
The first time I played with this recipe, I made a huge mess (as I am prone to do), but The Boyfriend got me a pancake pen and I swear it is a gift from the gods. No worries if you’re not using one, but if you have one, load ‘er up! I got about a dozen silver-dollar-sized pancakes, so adjust measurements accordingly. If your batter seems too thick, don’t be afraid to add a bit more milk-of-choice (I’m using unsweetened coconut milk) or coffee.
1 cup blanched almond flour
1/2 cup protein powder (I’m using MP Combat Powder – Cookies & Cream)
1 tbsp coconut or vegetable oil, plus more for frying
1/2 cup unsweetened coconut or almond milk
1 jumbo egg (like the biggest you can find)
1/4 tsp psyllium seed husks
1.5 tsp ground flaxseed
1/4 tsp baking soda
2 tsp coffee (optional)
1/8 tsp salt (optional)
Combine all dry ingredients in a medium-sized mixing bowl. Add wet ingredients and mix well (I found a fork the most useful for this). If using a pancake pen, pour batter into the container and screw lid on tight – I would highly recommend mixing the batter and then pouring it into the pen rather than trying to mix inside because you will end up with giant clumps (per Mama Bear’s advice).
Heat vegetable or coconut oil in a non-stick pan or griddle over medium heat. Using a large spoon or your pancake pen, pour batter into the pan to form small pancakes (about the size of the palm of your hand), making sure not to overcrowd the pan – I made them two or three at a time in my little non-stick skillet. Cook until golden brown, 1-2 minutes per side.
Note: If you are skilled at making pancakes, feel free to use less oil on your pan/griddle, but this is a new skill for me and I found that adding a bit of oil before every “batch” got the edges to crisp up a bit faster making them easier to flip – a large spatula doesn’t hurt either.