I had multiple attempts at these low carb, protein rich pancakes before I was satisfied, (I am aware of the long name but it describes them perfectly) and here is the final recipe. The combination of chocolate, blueberry and cinnamon was quite delicious and the Creamy peanut butter topping finished this breakfast off nicely. I tried a new peanut butter today – Pic’s Peanut Butter. It is made with Australian nuts, produced in New Zealand and with no emulsifiers (I have previously posted an article looking at the impacts of dietary emulsifiers on gut microbiota). I was impressed. These pancakes are probably better left for a weekend when you have a bit more time, but if you can squeeze them in on a weekday morning then you will not be disappointed.
Chocolate, blueberry and cinnamon low carb, protein rich pancakes
Makes 5 – 6 pancakes depending on how large you make them
1 tablespoon cocoa powder
¼ cup frozen blueberries
1 teaspoon cinnamon
¼ cup reduced fat coconut cream or coconut milk
½ cup water
½ teaspoon vanilla extract
1 teaspoon stevia
3 tablespoons of a good quality chocolate whey protein powder
2 tablespoons coconut flour
Creamy peanut butter topping
1 tablespoon peanut butter
2 tablespoons cottage cheese
2 tablespoons low fat Greek yoghurt
½ teaspoon stevia
¼ teaspoon vanilla extract
Measuring cups and spoons
Non-stick fry pan
Small mixing bowl
- Heat the non-stick fry pan over medium heat.
- Add all the ingredients for the pancakes to your blender and blend until a smooth, even consistency is achieved.
- Pour the pancake mixture into the hot non-stick fry pan to make pancakes about 10cm wide. Carefully flip the pancakes with a spatula once they start to bubble on top and are firm (I cooked 3 at a time). Cook for about a further 5 minutes.
- For the Creamy peanut butter topping mix all the ingredients together in small mixing bowl. Serve the pancakes with the Creamy peanut butter topping and some extra blueberries.