Pancake

The pancake is about as simple a recipe as you can get.

They are technically a “seasonal” food, allegedly invented as a way to use up “rich food” on Shrove Tuesday, (the day before Lent begins on Ash Wednesday) but are really handy all year round

They make a great vehicle for lots of different filling (not only lemon juice and sugar!), either as a flat “base”, or “wrapped” around stuff. Naturally though, they are usually not at all low carb, as they are flour, milk & eggs batter.

Luckily, we can use the magic of “eggs and cheese = surprisingly bread like” to create a simple and tasty Low Carb pancake recipe.

This one is also great for Carnivore or nut sensitive people as it is literally egg and cheese! When I’ve experimented, I always come back to this, as adding any of the usual LC flours (nuts, protein powder etc) really didn’t deliver as good a result as eggs and cream cheese does.

Ingredients

• 3 eggs
• 75g cream cheese
• pinch of salt
• a drop or two of good quality vanilla extract
• a knob of butter to cook each one

Method

Mix everything thoroughly in a blender.

Melt a knob of butter in a pan on a medium hob

Pour in enough batter to coat the whole base of the pan, and give you a pancake that is about 2mm thick.
(You can make them smaller in diameter if you wish, you will get more from the batter if so!)

Cook until solid (about 2 mins usually) and then flip, in whatever manner you choose; with a flashy wrist flick, or with a fish slice.

Cook for a further 2 mins or so, until the side next to the pan is browned.

Move to a warm plate and cover with a tea towel if you are planning to make a stack or not serving immediately.

If you are making these on Pancake day, then it’s traditional to serve with lemon juice & sweetener. You could however do more butter if you are carnivore, or any number of sweet or savoury fillings! Go with what you feel 😁💖

Makes about 3-5 pan sized pancakes – Naturally, it depends how big your pan is! 🙂