Much like pizza, pancakes are one of those things that dieters, even low-carb dieters, refuse to give up. There are alternative pancake recipes all over the web, and I've probably made them all. Ultimately, this is what I've settled on as the most realistic alternative. It is based on coconut flour (which I briefly wrote about here) and uses whipped egg whites to create lift and fluffiness. I served these with a homemade blackberry compote, which I made by following these instructions except I substituted blackberries for raspberries and cut back on the sweetener.
FLUFFY BUTTERMILK PANCAKES
- 2 eggs, separated (make sure not to get any drops of yolk in the white)
- 1/2 cup liquid egg whites or egg substitute (or 4 fresh egg whites)
- 1/2 cup buttermilk (or 1/2 cup almond milk + 1/2 Tbs lemon juice or vinegar)
- 1 tsp vanilla extract
- 1 Tbs unflavored or vanilla protein powder
- 1/4 cup coconut flour (use a finely-milled brand such as Bob's Red Mill)
- 1 tsp baking powder
- Dash of cinnamon (optional)
- Sweetener to taste if using unsweetened protein powder (optional; I used a packet of stevia)
- Butter or oil for greasing the pan
- Beat the egg whites that came from the whole eggs with a big pinch of salt. Use an electric mixer with whisk attachment to beat the whites until they reach soft peaks. Set aside.
- Combine the buttermilk, egg yolks, liquid egg whites, and vanilla extract in a medium-sized bowl and whisk well. In a separate bowl, whisk together the coconut flour, protein powder, baking powder, and cinnamon. Add the dry ingredients to the wet and whisk until thoroughly combined.
- Fold the whipped egg whites into the batter mixture, being careful not to deflate the whites (here is a video that shows the procedure for folding egg whites).
- Preheat a nonstick skillet over medium-low. For each pancake, spray lightly with oil or grease with a bit of butter. Pour a quarter cup of batter into the skillet, shaking lightly to distribute batter (it will be slightly mounded up due to the beaten egg whites). Cook until bubbles are visible on top, then flip the pancake over and cook until the other side is golden brown. Serve immediately.