Selling your house can be a big pain in the backside, especially as it means that during inspection times there can’t be anything in there that makes it look lived in. So right now I am forbidden from bringing in my bake-wares from the box where they’re being stored in the shed. I am also forbidden from making a mess, and putting these two things together it means I am forbidden from cooking the things I really want to. But when it comes to cooking I am no quitter, so I became determined to cook something that only required a pan on the stovetop and minimal amounts of measuring cups and spoons. I soon hit upon the idea of creating my own recipe for low(er) carb pikelets or pancakes, and remembering how difficult low carb pancakes can be I stuck to the smaller version.
As you can see low carb pancakes and pikelets don’t always tend to stick together like the full carb versions. But is that really as bad thing? In my mind it means that my breakfast comes to me in convenient bite sized pieces that I only have to cover with sugar-free, gluten-free maple syrup and thickened cream before shovelling into my mouth. I also like low-carb pancakes/pikelets because they fill me up more than regular pancakes do. It’s also nice to know that I’m not eating something filled with flour and sugar, because really – adding sweet to sweet isn’t always my thing. I prefer a more savoury pancake with sweet added to it. And that was exactly what I got with this recipe. In fact I’m eating them as I type this, so I can safely say that they’re delicious!
And I am only calling them low(er) carb pikelets because I didn’t do an actual carb count on them. But if somebody does then please let me know your result.
Nell’s Low(er) Carb Pikelets Recipe
Makes 10 pikelets, prep time 5 min, cook time 10-15 mins (depending on the size of your pan and how many you can comfortably cook), overall 15-20 mins
- 1/2 cup coconut flour
- 1/2 tsp baking powder (gluten-free)
- 3 eggs
- 1 tsp vanilla extract (sugar-free if you can get it)
- 2 cups lactose free milk
- 1 pinch sea salt
- 1 tbsp melted butter (or coconut oil for dairy-free version)
- Heat a pan and use coconut oil for greasing.
- Combine wet ingredients and then mix the coconut flour and baking powder through very thoroughly to avoid getting any lumps.
- Spoon mixture into prepared pan, but expect to have difficulties turning them so be prepared to cook no more than three at a time.
- Place on a plate and eat while hot with sugar-free, gluten-free toppings or with butter or icing sugar.
NOTES: I use Walden Farms’ Maple Syrup because it’s gluten-free, sugar-free and low in calories without skimping on the taste. I also use generic thickened cream because it’s pretty low in carbs, etc. And as mentioned in my previous posts coconut flour is very easy to come by, as is coconut oil.
NOTE! Snjezana Demo from besthomechef.com.au – a site where I also post my original recipes, has substituted the lactose free milk for coconut milk in this recipe and says that this makes them stick together while cooking. All credit for this goes to her, and please do visit her profile.
Pros: Very quick and simple, allergen friendly, very filling and can be made savoury, option to add fruit to mix, etc.
Cons: Don’t hold together like regular pancakes.