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.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 6 eggs
- 120 Grams cream cheese (no substitutes, full fat)
- 15 Grams Psyllium Husk psyllium husk
- Pinches pink salt flakes BUY
- 2 Teaspoons Natvia (or sweetener of choice)
- 1/2 Teaspoon 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.
That's all the recipes!
No more recipes to load