Look in all honesty I am pretty much a high fat, high carb girl...you would probably know this about me by now. BUT, I have a son who is now pursuing the ‘lchf’ diet, or the Low Carb High Fat diet that is proving to have massive weight loss benefits to its followers. Me? I can eat it if it tastes good, just don’t take away my sweet stuff...so this recipe uses a little stevia, but it could be omitted if you were going for completely no sweetness at all. I am pretty sure that I could eat these pancakes any day of the week and in fact, this will now be one of the new videos I will make in an upcoming project. GO watch it HERE.
Then; make these and enjoy.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 6 eggs
- 120 g cream cheese (no substitutes, full fat)
- 15 g Psyllium Husk psyllium husk BUY
- Pinch Pink Salt Flakes BUY
- 2 tsp Natvia (or sweetener of choice)
- 1/2 tsp ground cinnamon
- butter for frying
Place all ingredients except butter into Thermomix bowl and blend 8 sec/speed 8. Scrape down sides of bowl and repeat.
Allow mixture to stand for about 10 minutes while you heat a non-stick frying pan on a medium heat. (Induction 6).
Dollop butter into the frying pan and allow it to melt and sizzle.
Pour or scoop the pancake batter (about 1/2 cup at a time) onto the surface of the pan and cook until golden on both sides. Increase heat only slightly if necessary.
Repeat with all remaining batter. This should yield about 5-6 pancakes.
To keep it low carb we served the pancakes with raspberries and blueberries, some coconut cream and just a sprinkling of cinnamon.
They would be equally awesome with some smashed avocado, crispy bacon and poached eggs.