Experimenting with keto pancakes

(Karla Sykes) #1

I’ve been trying different recipes for the keto pancakes and to me this by far is the best one because it actually feel thick like a regular pancake and not so oily or thin! For this recipe I slightly modified it for example I did not use whole milk and I also added synonym and Nutmeg20191107_010022|374x500

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#2

If you’re up for it you can try just meat and egg waffles or pancakes. I like them and they’re super easy and satisfying.
Basically I use either cooked chicken thigh meat or pre-cooked drained ground beef (yep, you lose some fat but it’s so much less messy). In a food processor blend up just enough meat and eggs to get a batter like consistency, grease the waffle iron or pan lightly and cook them up.

You can find more detailed instructions on youtube if you look for Carnivore waffles. Don’t worry, being a carnivore is not necessary to enjoying these. I’ve made them for my kids. :slight_smile:

(Polly) #3

That sounds interesting, thanks for the recipe @barefootbob

#4

@barefootbob, it sounds very promising, thanks! If I manage to buy some meat good enough for me again (it’s not easy, takes time), I definitely will try this. At least I won’t just plan to eat salty pancakes and end up with 6 sweet ones following old and tasty habits like usual (my pancakes are neutral when I make them). Salty pancakes and salty sponge cakes are great too. Is there a thing as a carnivore sponge cake if I really want it? Yes, obviously. The two things aren’t too far away from each other, after all.

My pancakes are basically some interesting type of scrambled eggs, mostly egg with a little bit of something else (definitely not cream cheese, many people use that but it’s too wet and soft, even hard-boiled egg yolk would be better but I need something that tastes NOT egg. I usually use a bit of mixed oily seed flour, a bit fiber, I have a cute mix despite I can’t afford fancy things like almond flour. 5g per egg usually works for me). Hungarian pancakes are very thin (we need to make several ones at once, it takes time) and we put various stuff into them, mostly sweet things but there’s a famous meaty version too.

Sometimes I wonder if this generous almond flour use is some kind of beginner keto thing or many people live like this longer, often eating their old favs with substitutes? Yep, evolution on keto is surely all over the place.

#5

I used almond flour early in keto. It’s expensive and, considering the high oxylate content, not a very good choice in my opinion.