Very Special Pancakes

By Ivy Knight on April 9th, 2010 1 Comment »
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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?

Suzanne enjoys some of Adrian’s blue­berry pan­cakes in her pj’s

Here’s a sugar– and gluten-free, low-carb pan­cake recipe, inspired by my fab girl­friend Suzanne. She has Type 1 Diabetes which is hered­i­tary — some­times called juve­nile Diabetes, and is not lifestyle-based, like Type 2. She con­trols her metabolism’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). I’ve adopted their pan­cake recipe to a lighter, sugar-free version.

Low-carb Ginger Pancakes

Dry ingre­di­ents

1 cup (250 ml) almond flour
1/4 tsp (1 ml) bak­ing soda
1/4 tsp (1 ml) salt

Wet ingre­di­ents

4 large eggs
1/4 cup milk
1 tsp (5 ml) vanilla
4 tsp (20 mL) grated ginger

Steps

  1. Heat a grid­dle or heavy skil­let over medium-high heat. Preheat oven to 200F (95C).
  2. Whisk eggs, milk, vanilla and gin­ger in a large glass mea­sur­ing cup or bowl. Blend the flour with the bak­ing soda and salt.
  3. Whisk the dry ingre­di­ents into the wet, stir­ring until well com­bined and almost smooth.
  4. Grease the pre­heated grid­dle lightly with but­ter and reduce heat to medium. Spoon ¼ cup of the bat­ter onto the grid­dle. Cook for 1 to 2 min­utes or until bub­bles begin to form in the bat­ter – be patient, don’t flip too soon!
  5. Flip and cook for 1 to 2 min­utes longer or until golden. Transfer to oven until all pan­cakes are cooked. Makes 6 servings.
I like berries in the pan­cakes — try  drop­ping 4–6 berries in the bat­ter after you’ve spooned it onto the skil­let, before flip­ping. This let’s you con­trol the amount of berries in each pancake.
Watch the quan­tity of gin­ger – I can’t have enough but if spice isn’t your thing, halve the amount, or omit entirely.
If you want a no-carb ver­sion of the bat­ter, omit the milk and add another egg (though this will make the bat­ter thicker.)
They’re much more fill­ing than reg­u­lar pan­cakes, so a stack of 3 will prob­a­bly be enough for one per­son, but the recipe dou­bles eas­ily, and left-overs reheat well in a toaster.
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⇪ Posted in Food, Front Page.

  • http://www.homemakers.com/blog/danasblog/ Dana McCauley

    Adrian, do you know the only thing wrong with these pan­cakes? I don’t have a stack of them right now! Delish. I bet they are fan­tas­tic with an orange infused maple syrup, too.


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