Adrian Doran is a graphic designer and art director who is a big fan of brunch. As our guest blogger today he will share one of his favourite brunch recipes with you. Instead of going out for brunch this weekend, why not get inspired by Adrian’s recipe and do brunch at home?
Here’s a sugar- and gluten-free, low-carb pancake recipe, inspired by my fab girlfriend Suzanne.Â She has Type 1 Diabetes which is hereditary – sometimes called juvenile Diabetes, and is not lifestyle-based, like Type 2.Â She controls her metabolismâ€™s sugar level with a low-carb diet, insulin and exercise. So: sugar, starch (potatoes, pasta, flour) and fruit are out; berries, dairy and nuts are in. This means cooking most comfort foods can be difficult, but thankfully we still have pancakes.
We did find some excellent Type 1-friendly recipes in Everyday Grain-Free Gourmet: Breakfast, Lunch and Dinner by Jodi Bager and Jenny Lass (Whitecap Books).Â I’ve adopted their pancake recipe to a lighter, sugar-free version.
Low-carb Ginger Pancakes
- Heat a griddle or heavy skillet over medium-high heat. Preheat oven to 200F (95C).
- Whisk eggs, milk, vanilla and ginger in a large glass measuring cup or bowl. Blend the flour with the baking soda and salt.
- Whisk the dry ingredients into the wet, stirring until well combined and almost smooth.
- Grease the preheated griddle lightly with butter and reduce heat to medium. Spoon Â¼ cup of the batter onto the griddle. Cook for 1 to 2 minutes or until bubbles begin to form in the batter â€“ be patient, donâ€™t flip too soon!
- Flip and cook for 1 to 2 minutes longer or until golden. Transfer to oven until all pancakes are cooked. Makes 6 servings.