This weekend I was blessed to spend time with some out if state family who I wish I could see on the daily! For breakfast on Saturday I opted for pancakes and bacon. Of course, I had a little keto trick up my sleeve. Inspired by my friend lamikity I pulled out my sour cream, eggs and psyllium husk and went to work making our pancake feast while the bacon got crispy in the oven.
The result was low carb pancakes enjoyed by the whole fam bam! My beautiful aunt even commented "this tastes like real food, not like those diet foods that they sell," which I promptly took as a compliment. You be the judge, try them out and let me know what you think!
Just a warning, this recipe makes thin-ish pancakes (thicker than crepes, thinner than fluffy buttermilk pancakes). If you want thicker pancakes add up to 2 tablespoons of coconut flour to the mix, or separate the eggs, make stiff peaks out of your whites and fold into the other ingredients (im usually too lazy to do this).
Makes 25 (4 inch) pancakes
1-2 Cups Psyllium Husks/Psyllium Husl Powder
2 Cups Sour Cream (yogurt works too)
Grease of choice for pan
1/4 Cup Sweetener of Choice (optional)
In a blender, mix all ingredients.
Allow to sit and firm up for a few minutes (5 or so), if too watery add more psyllium.
Cook like any other pancakes, over medium heat and flip when the edges are cooked.
Serve with topping of choice. Toppin ideas: fruit, fruit compote, whipped topping of choice, honey, maple syrup, sour cream, cheese, sautéed mushrooms, the list goes on and on and on. Get creative!