Delicious Low Carb Pancake Recipe
Add just enough butter to coat skillet. 4. Ladle batter in 1/3 cups onto hot skillet, swirl batter to create circle about 6-inches round. Cook until bubbles begin to appear in the batter. Carefully flip then cook until done, about another 1-2 minutes. Adjust cook time if necessary. Repeat for remainder of batter adding butter to skillet when needed. Makes about 12 (6-inch) pancakes. I’m sure the Greek yogurt tastes awesome in these!
These blueberry pancakes look mouthwatering! I want a stack asap! I love that these have yogurt in them, this is an amazing breakfast! These look wonderful Amy. I’m with you Wenderly, want a stack! We pick the little wild blueberries and freeze for the winter. This recipe will be a perfect use. I bet you have great blueberries up there!
This looks absolutely delicious! Blueberries are my favorite fruit! I’ll give these a try once I get my hands on some blueberries. The secret of so many great recipes. It just adds that little something that is sometimes hard to put your finger on. Great idea. I never put cinnamon in pancakes before. It does add that little something.
I like adding it to most baked goods, but it’s pretty fantastic in pancakes. Oh my, these are light and airy, I love them! I’m just making these now and noticed the yogourt is not in the instructions. Editing the recipe now. Thank you so much for pointing it out to me.
Is it just me or the batter is very thick. Just a big clump and can’t even swirl it in the pan. I only get to make then rarely! Didn’t see the mentioning of the honey in the recipe. Did I miss something, Your email address will not be published. Notice: It seems you have Javascript disabled in your Browser. I’m tickled that you’re here! Like you, I wear many hats, and live to tell about it. This space is a place for sharing food, home, garden, travel and lifestyle tidbits, with some fun always thrown in for good measure.
Pancakes are one of the only “baking-type” recipes that I know by heart. I can mix together the ingredients by eyeballing them. It’s one of the only recipes that I can make by “feel.” A lot of cooking recipes are kinda easy to do that with but when you’re talking about ratios of baking powder and flours, it’s a bit tougher. But please don’t ask me to bake a cake by heart or biscuits, no can do!
I made a version of these pancakes one morning when my husband was craving something fluffy and we had bananas and blueberries on hand. I like to add fruit, especially heavier fruit, to pancakes when I’ve already poured them out onto the skillet. This allows more control in terms of how many banana slices are gonna be in each bite/pancake.
The blueberry sauce is delicious and super flexible. It is deliciously tart and sweet so I kinda favor this over maple syrup! These banana pancakes get an extra kick from the blueberry sauce. It is deliciously tart and sweet, no need for maple syrup! To Make the Blueberry Syrup: In a small bowl, whisk together one tablespoon cornstarch and one tablespoon water. This will create a slurry and will thicken the sauce a bit later on.
To a small saucepan, set over medium-low heat, add the blueberries, water, sugar and salt. Bring to a simmer and then add the cornstarch and water mixture. Cook for about 2 to 3 minutes, until blueberries have softened and the sauce has thickened. To Make the Pancakes: Preheat your oven to 200 degrees F. Place a baking sheet in the oven. This is where we’re going to put the pancakes once they’re done cooking so they stay warm. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
0 Response to "Delicious Low Carb Pancake Recipe"
Post a Comment