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.
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- 6 eggs
- 120 g cream cheese (no substitutes, full fat)
- 15 g Psyllium Husk psyllium husk BUY
- Pinch Pink Salt Flakes 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 TM 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.