After I lost oodles of pounds with a low-carb diet called ’30/10 Weight Loss for Life’ I set out to replace my favorite high-carb, high gluten recipes with low-carb and gluten-free versions. In some cases the changes were relatively easy to find, simple to implement, and kind to the palate. Other food group substitutions were not so easy, like pasta and bread. Gluten-free pasta is, in my opinion, nearly inedible, and no amount of gluten removal is going to remove the carbs. Same story with bread. I thought pancakes would be off the menu forever, for the same reasons as pasta and breads, until I found this recipe. These pancakes are completely gluten-free and virtually carb-free because no flour or sugar is used in the batter. The texture is crepe-like; the pancake is thinner and much lighter than a regular pancake. The flavor is rich, slightly tangy, slightly sweet and spicy. Serve with a sugar-free pancake syrup, like Vermont Maple Flavor syrup from Maple Grove Farms, and you’ve got a pancake feast fit for royalty without all the carbs and sugar!
One caveat on this recipe–the batter is thin and is held together only by the addition of eggs. Flipping these crepe-like cakes takes a very quick and decisive flip. Make sure the pan is hot, and that you add a little bit of fat to the pan between each pancake you cook. With a little practice you’ll be a master of these delicious cream cheese pancakes.