Low-carb pancakes

Put all ingredients into a blender and blitz until well combined.

Heat up the frying pan. Melt a teaspoon of butter and a teaspoon of olive oil in the microwave for about 10 seconds. Once your pan is nice and hot, lightly coat it with the butter/oil mixture with a pastry brush.

Next, pour the batter into the pan, swirling it around the pan as you pour gradually.

Remember not to make the pancake too thick. Aim for thinner, and top up with a tiny bit more batter if required.

The crucial bit is to leave them alone. Only once little bubbles begin to come through all over the surface, then loosen the edges with a thin spatula, and carefully slide it underneath, and then flip it.

Once they’re nicely coloured on both sides, move them over to a plate and roll up while they’re still warm.

Start the next pancake. Using kitchen paper, wipe the pan clean again so that there are no crumbs. Brush on some more of the butter mix and repeat the first step.

You can either drizzle with honey, or make up a batch of cinnamon and xylitol for a traditional take on it. Add a few wedges of lemon, and even some whipped cream for extra indulgence.

Makes 6 – 8 pancakes depending on pan size.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
 
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