**Update – have edited this recipe recently as I feel it worked better with a few tweaks…
For years I hated cooking. That may sound like blasphemy to some people but I did. I cooked, but only to fill my belly. I was scared of the kitchen, afraid of what to do, believing that I wasn’t creative enough to make anything other than steak and veggies; and, that what I made sucked and that no one but me could stomach it…but I don’t really know why?!
I grew up in a household of cooks; both my mum and dad cooked and were good at it. My dad had special skills though, so much so that I thought it should have been his profession. Being Italian meant he knew the importance of few quality ingredients that were full of flavour and exploded in your mouth. However, I always felt that I could never be as good…even though I was only a teenager (yep, I was born a crazy perfectionist).
So what did this crazy perfectionist do? She learnt to cook one thing…and perfected it. The one thing I learnt to do and became really good at, that everyone loved to eat, my pancakes. Pancakes were the first thing I learnt to cook when I was a kid and then became a special thing I would do each mother’s/father’s days and both mum and dad’s birthdays. However they were also a special weekend treat. I used to love being able to make something for my parents and take it to them in bed. I felt like I could help them relax and have a good start to the morning, knowing already how stressful life could be.
Pancakes were the one thing I could make without needing a recipe. Even today, I follow recipes pretty religiously. But with pancakes, there was no stress. If I forgot an ingredient or a measurement, all I needed to do was check the consistency of the batter and adjust as necessary, add a bit more liquid or a bit more flour. They always turned out great. I experimented with small pikelets to large flat crepes. I would vary the toppings from sweet to sour to savoury (although my favourite was sweet). Even if I ever did make a dud batch, no one ever told me so…maybe I should have learnt from this…
But this recipe was something I stumbled upon. I have been gluten-free since starting LCHF and feel amazing for it. I no longer get bloated and gassy and I’m always full and satiated because of the high quality fats I consume. So, when I had tried and tried various different pancake recipes and didn’t love any of them, I decided to make my own. And this recipe is a serious turn on for me. It is made with coconut flour and flaxseed meal (aka linseed). Makes me smile ear-to-ear. AND, these pancakes are divine; tasty, soft and fluffy and oh so filling. You can make them savoury or sweet but even with the tiny bit of sweetness I use (which is sugar-free btw) it’s not enough to make them taste bad if you choose to top with bacon!!
- 4 eggs
- 1/3-1/2 cup coconut milk/cream
- 1/2 tbsp stevia/natvia/xylitol (I totally omit this part but if you are looking for a little sweetness, these are your best options)
- 1/3 cup coconut flour
- 1/3 cup flaxseed
- 1 tsp cinnamon
- 1 tsp baking powder (only if you want fluffy but can also omit)
- 1/4 tsp Himalayan pink salt
- Butter/coconut oil for cooking (and eating after)
- Mix all the wet ingredients together in one bowl.
- Do the same with the dry ingredients (in another bowl).
- Mix both together and let sit for a minute. The flours will absorb the moisture. If you think it looks too dry, add some water or more coconut milk/cream.
- Heat a fry-pan and add some butter or coconut oil. Spoon the mixture into the fry-pan and cook on both sides.
- For LCHF serve with whatever toppings you like: blueberries, yoghurt, cream, whatever you like. For keto, eat with butter and other breaky items like bacon :). These pancakes are fluffy and soft so they can be eaten alone and are very tasty and filling.
This recipe will make approximately 10 pancakes, more if you make them smaller. Enjoy!
Love (and healthy fats) Bianca x