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Thin, crepe-style pancakes for Sunday low carb brunch


FiberFlour or Ultra-Fine         100 g

Gluten  optional                       20 g

Eggs                                        2

Milk                                         200 ml

Salt                                          2 g

Yeast                                       2 g optional

Baking Powder                        2 g optional 

  1. Combine all of the ingredients together and whip until mix is thin and smooth
  2. Grease a non-stick pan or griddle with butter or vegetable oil
  3. Cook on high
  4. Have fun and enjoy!
  • A tablespoon of gluten really helps to hold these together for a less fragile pancake.

  • Add a little regular flour if you don't mind marginal increase in carb for a less fragile pancake.

  • Add blueberries or a mashed banana for a more interesting breakfast.

  • You could add half a teaspoon of yeast to produce a more bubbly mixture, I like yeast because it improves nutrition at the same time as reducing carbs.

  • This mixture makes fairly thin crepe quality pancakes. You can add more or less milk or water for your particular taste and requirements.

  • This is an ideal application for ultra-fine fiberflour, as the original blend is much more fragile for pancake recipes.

  • Keep in the fridge for a week or so, fermentation improves nutrition, yeast makes vitamins out of carbs!

Nutritional Information

per 100g

Fat                                 7g

Carbs                              7g

Fiber                              12g

Protein                            12g

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