Thin, crepe-style pancakes for Sunday low carb brunch
FiberFlour or Ultra-Fine 100 g
Gluten optional 20 g
Milk 200 ml
Salt 2 g
Yeast 2 g optional
Baking Powder 2 g optional
Combine all of the ingredients together and whip until mix is thin and smooth
Grease a non-stick pan or griddle with butter or vegetable oil
Cook on high
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!