Dessa glutenfria amerikanska pannkakor gjorda pa kokosmjol och kokosfett och proteinpulver hittade jag i en artikel utav Dana Carpender … Cupmatt finns forklarat i annat inlagg na'nstans, annars ar det enkelt att hitta genom Google … proteinpulver finns i Sverige … och Cottage Cheese ar Keso … i detta fall kors den genom mixern for att bli slat. Mjolken byts ut mot gradde for att fa ner kolhydraterna 1 gr till … sotningsmedel ar inte nodvandigt men jag skulle inte rekommendera Stevia om ni inte ar absolut sakra pa att ni klarar smaken …

Blanda alla ingredienser i en mixer tills det ar en slat smet och hall direkt fran mixern i het panna. Vand inte forran ytan borjar se torr ut, annars gar de sonder … gar bra att varma upp om det blir nagra over …

Low Carb & Gluten Free Pancakes for Henry and Halli

• 1 1/2 cups creamed (4% fat) cottage cheese
• 6 eggs
• 6 tablespoons vanilla whey protein powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon Splenda or Stevia in the Raw, or other sweetener to equal 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 cup milk
• 3 tablespoons coconut oil, melted
• 1/4 cup coconut flour

This is easy! Put your griddle or biggest skillet over medium heat before you make the batter, so it will be hot when you're ready to cook. If it's not non-stick, give it a good squirt of non-stick cooking spray first.

Put all the ingredients in your blender, and run till you have a smooth batter. You'll need to scrape down the sides of the blender a few times with a rubber scraper.

Now just pour the batter from the blender right onto the griddle or skillet, and cook like regular pancakes. Flip 'em when the top surface starts looking a little dry, and the bubbles that pop around the edges leave holes, instead of filling in. If you flip 'em too soon, they'll tear.

Serve with butter and sugar free syrup, or low-sugar jelly, or lowest carb of all, cinnamon-Splenda or cinnamon mixed with Stevia in the raw. They'd also be fab with some berry compote, which is super-easy to do: Just put berries - whatever sort you have on hand - in a saucepan with a splash of water and a teaspoon or two of lemon juice. Simmer just until you can smoosh the berries, sweeten to taste with your sweetener of choice, and spoon over your pancakes.

Assuming you get 20 pancakes, each will have: 88 Calories; 5g Fat; 7g Protein; 4g Carbohydrate; 1g Dietary Fiber, 3 grams usable carb.

You can drop that carb count by 1 gram per pancake by substituting heavy cream or unsweetened almond milk for the milk.