I'm a huge fan of pancakes ! give this recipe a try ..........
Not only did I discover the right combination of ingredients (for personal preference), I also fine-tuned my method of making the pancakes themselves. Here are some handy tips I can pass on:
- Use Softened Butter
- Use softened butter in the pancake batter instead of melted butter, or say coconut oil. This ensures extra moisture in the pancakes since the butter melts while cooking and remains inside the pancakes rather than seeping out.
- Cooking on the Right Fat;We tried these pancakes on several different fats including coconut oil, spray oil, butter and bacon grease. We wouldn’t recommend using butter as it tends to burn when left on the heat too long. Coconut oil and spray oil worked equally well in creating nice, uniformly brown pancakes. Our favorite oil for cooking pancakes was bacon grease! It made our pancakes extra crispy on the outside without browning them too much.
- Watch Your Heat
If your pan/griddle is too hot, your pancakes will burn before they’re properly cooked. If your pan is not hot enough your pancakes won’t be fluffy – the batter will spread to the edges of the pan and the pancake won’t brown properly. Try the pancakes on a medium flame and adjust from there.
- Do not Press the Pancake
Due to impatience the first time, I thought the pancake would cook faster if I pressed on it with the spatula after flipping it. I was wrong. Ended up with very tough and dry pancakes.
- Flipping Only When Ready
The pancakes should cook on their first side longer than the second side. A good way to tell when the pancakes are ready to be flipped is when the air bubbles that escape through the top are not refilled with surrounding batter. Using a wide spatula, wedge and wiggle it underneath and with one swift motion of the wrist, flip the pancake. When flipped, do not move it, let the pancake cook undisturbed. Moving the pancake around could rip the pancake.
- Drench in Butter and Syrup
No matter your diet, a pancake is lonely without butter and syrup. In our case, we used Kerrygold Salted Irish Butter and low Carb Syrup. The syrup tastes great and has 0 grams of carbs.
This recipe makes 6 small pancakes, or 4 large pancakes depending on how generously you ladle.
MACROS PER SERVING:
• 500 Calories
• 37g of Fat
• 38g of Protein
• 1g of Carb
- 2 scoops vanilla protein powder (25g of protein per scoop)
- 2 tsp baking powder
- 1 pinch salt
- 1 tbsp coconut flour
- 2 eggs
- 1/4 tsp vanilla extract
- 4 tbsp unsalted butter (softened)
- 1 tbsp heavy cream
- Combine all your dry ingredients and set aside.
- Combine all your wet ingredients. Make sure the butter you’re using is salted (or add some additional salt to the batter) and softened. Softened butter will melt as you're cooking your pancakes and add more moisture.
- Make a well in the dry ingredients and pour your wet ingredients in. Mix with a spoon until the batter is just combined. The batter should be chunky! Do not over mix!
- Heat up a pan or a skillet with some oil (or bacon grease! It gave our pancake a crunchy outer shell without burning them). Use butter with caution as it tends to burn if let on the pan for too long. We recommend coconut oil.
- Use an ice cream scoop or a ¼ cup measuring spoon/cup to ladle pancake batter onto your pan.
- Let the pancake cook undisturbed until you see bubbles forming on the top. If the bubbles pop right away and are filled with surrounding batter, it’s too early to flip the pancake. Wait until the bubbles pop and the holes remain.
- Flip with a spatula in one swift motion and let the pancake cook on its second side for about a minute. Don’t overcook.
- Transfer to a plate and add a little butter to the top of each pancake.
- Serve stacked with a drizzle of sugar-free pancake syrup!