Breakfast With Amy

Since you clicked – you’re either interested or curious…

Here’s the story behind these Low Carb Pancake Mistakes.

Over the past year, I’ve made some not so great low carb pancakes from recipes around the Internet, but I still couldn’t find a homemade pancake that was easy to make, had a relatively good texture, and tasted quite like I wanted it to. So, naturally when you can’t find what you’re looking for – you come up with your own!

A little of this and a little of that, mix them up, put them in a hot pan with some butter, and the family loved them. Wait, what?!

Yes! They loved them… finally!

I had written everything down (or so I thought) so I could make them again.  I made them the second time and there was obviously something wrong. Uh, nooooooo!!!  The batter was way too thick and there was no way this could ever be a pancake batter.  Obviously, I had not written something down that I had put in them the first time, but making the best out of the situation I added a some heavy whipping cream to “thin the dough ball” that was starring back at me in the bowl, and still went on with pretending they were going to be pancakes. #PancakePatties #Oops

Needless to say when this recipe hit the plate and the ‘appearance‘ of the pancake was, well lets just say not what they were expecting, my family were like – okaaaay mom with a look of ‘not another one.’

Turns out – They LOVED the “pancakes”!  #WINWIN

 

Whatever I didn’t write down for the first recipe, apparently it didn’t’ matter. I had actually ended up with a flavor they everyone liked and ate!  So we have stuck with this mistake recipe, even though it wasn’t the original one, and we gave it a new name:

“Pancake Mistakes“

Just keeping it real here folks *wink*

 

Wet Ingredients

• ¼ cup cream cheese, soft
• ½ cup sour cream
• 1 egg
• 1 tsp maple extract (I use this)
• 1 tsp vanilla
• 3-4 tbsp heavy whipping cream

Dry Ingredients

• 7 tbsp coconut flour
• ¼ cup Swerve confectioners
• 3 tsp baking powder
• ¼ cup almond flour (I use this)

All you need are 2 bowls and start preheating a pan or griddle to get started.

 

Instructions

1. Preheat your pan or griddle on medium low heat.
2. In bowl #1 combine all the Wet Ingredients (except the heavy whipping cream).
3. In bowl #2 combine all the Dry Ingredients.
4. Pour the wet ingredients into the dry ingredients and mix.
5. Add the heavy whipping cream to bowl and mix to make batter a little more loose. (more cream = looser batter)
   
   
   
   
6. Butter the pan or griddle and using spoon, drop batter by spoonfuls into circles/blobs on pan/griddle. #Blob #YouCanLaugh #LaughterIsTheBestMedicine #BesidesFood #ItsMedicineToo
7. When you can peak under the edges of the pancake batter/blobs with your spatula and the color looks golden brown they are ready to turn them.  After  you turn them use your spatula and give them a little press downward to form more of a pancake shape (not too thin). Then, let them cook until they have browned on the underside. You will end up flipping these pancakes 2 times to evenly brown them.
8. After the second side is also golden brown, turn the pancakes one more time.  Remove from the pan/griddle once the newly flipped side has finished turning golden brown.
9. They are ready to serve!

 

 

Low Carb Topping Options:

• Amy’s Low Carb Maple Pancake Syrup (coming soon!)

• Fresh Blueberries (5 berries = 1 g carbs approx.) — I like to put about 8-10 frozen blueberries in a ramekin

• and microwave them for about 45 seconds and it makes a little blueberry sauce from just the blueberries and the moisture from being frozen.  This is excellent on top of these pancakes.

• Kerrygold Butter

• Fresh diced strawberries (1 medium = 1 carb approx.)

Prep Information: You can make these ahead of time and store them in the refrigerator or freezer to serve for breakfast during the week.  They are actually better the second day reheated. The texture is slightly different.

 

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You may also like my Sausage Gravy Recipe here.

 

 

 

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