I made my kids pancakes this morning having declined an invitation to a Stampede Pancake breakfast. My husband and nephew couldn’t eat them because they are in competition for who can ‘lose the most weight’.
I thought… well; I guess I could make a low carb pancake that fits in with their low carb meal plans.
And the challenge took only ONE try.
Below you will find
- my regular Gluten Free (amazing) pancake recipe and my new creation. Both are going into the cookbook update – so all of you who have purchased “Mastering Your Metabolism” will soon get the new edition (you have a lifetime update with your purchase).
- some thoughts on low carb and how to make it interesting
I’m always amazed at what I see people eating at the Stampede. Even though I splurge on certain ‘carb heavy’ things I know that deep fried ice cream and corn dogs and chocolate covered bacon are not things I can put in my mouth!!! I get sick just thinking about it.
I haven’t always been like this – there was a time when sticky toffee chocolate pudding or a Pizza Hut ad would make my mouth water. Never mind the sight of a juicy burger.
And I used to be FIVE sizes bigger than I am today.
Now I can stare chocolate, chips or anything decadent in the face and walk right by without any temptation.
Food can be a poison. Or food can fuel your energy, brain power, your mood and your muscle; and burn fat.
This doesn’t mean you can’t indulge in some chocolate covered bacon (or whatever ‘junk’ food floats your boat) on occasion and still be healthy.
Back to Stampede and pancakes:
(You can use ONE bowl and just keep adding things into this bowl, 1 after the other, mix well after each addition – no need to make a pile of dirty dishes)
Gluten free, dairy free fluffy pancakes:
1 well ripened banana mashed
2 eggs (cage free)
1 tsp vanilla or almond essence
2 tbsp oil (ghee/coconut/grapeseed/ avocado are preferred)
1 cup almond milk
1 cup Cup-For-Cup Gluten free flour
1 tsp baking powder (aluminum free)
pinch of salt
Makes 4 medium sized pancakes cooked in coconut oil or ghee.
the ULTIMATE pancake 😉
2 tbsp grapeseed oil
1 tbsp baking powder
1/2 to 3/4 C almond milk
4 scoops Metabolic Optimiser (vanilla)
*optional: 1/4 tsp cinnamon or nutmeg
Ghee or coconut oil for frying
Makes 6 small or 4 medium sized pancakes.
Even on a low carb or ketogenic diet, you can squeeze in some berries or low glycemic index fruit (note serving size matters).
For a ketogenic diet you are at 20g of carbs. Calculate accordingly.
With carbs especially processed ones (even brown pasta and brown bread) you stimulate INSULIN which takes sugars and store as fat: Belly fat.
All carbs become sugar molecules.
It’s not so simple though because of all the other interactions – so make sure to join me at a workshop or upcoming Health Day to get the inside scoop on how to eat for your hormones.
Make a pancake topping of raspberries or blueberries stewed in some water and xylitol or monk fruit extract or Truvia (xylitol-stevia blend).
1 or 2 tbsp spread out on your pancake will make you forget you are on a ‘diet’.
I like to load it with coconut oil as if I’m applying butter.
Here’s your link to Metabolic Optimizer
P.S. Metabolic Optimizer Vanilla is sweetened with Monk fruit and has a net 3g carbs per scoop/ 6g per serving.