Delightfully Dense Low-Carb Pancakes
- Carbohydrate 1.85154603005667 g
- Cholesterol 11.6198251366667 mg
- Fat 3.50512556981333 g
- Fiber 0 g
- Protein 1.57406307327667 g
- Saturated Fat 1.99088833215067 g
- Serving Size 1 1 Serving (40g)
- Sodium 62.490239717 mg
- Sugar 1.85154603005667 g
- Trans Fat 0.475972974940334 g
- Calories 45 calories
Step-by-step
- In food processor, process cream cheese.
- Add eggs, coconut flour, vanilla whey protein, oat flour, baking powder, gelatin and vanilla extract.
- Drop by 2 tablespoonfuls onto lightly greased nonstick frying pan (if you have metal pancake rings, they will keep the pancakes a uniform size and shape) over low medium heat.
- Cook until bubbles form and carefully flip when the topside is a little more set.
- Make sure the pan is not too hot; reduce heat when necessary.
These pancakes emerge from the pan with a remarkably dense, custard-like interior and a delicate golden crust. Low-carb batter formulas featuring cream cheese and protein powder behave unpredictably under standard cooking methods. Traditional wheat flour creates a robust gluten matrix that tolerates high heat. Lacking that structure, alternative batters scorch easily and resist flipping.
- Process the cream cheese thoroughly in the food processor before adding the eggs to prevent persistent lumps.
- Maintain a low-medium heat setting because high heat will burn the exterior before the interior sets.
- Use metal pancake rings on the cooking surface to keep the dense batter contained into uniform circles.
- Store leftover cooked pancakes in an airtight container in the refrigerator for up to three days, reheating them gently in a dry skillet.
Gelatin and coconut flour provide essential binding structure that prevents the pancakes from crumbling during the turn. Careful temperature control remains the primary factor between success and failure.
