Whether you are a morning person or a night owl, pancakes can be enjoyed throughout the day. What better way to start your day than with a stack of low-carb pancakes? The key to making the perfect pancake is the batter: too thin, and they are gluey; too thick, and they become dense and gelatinous. We’ve all been there: you’re craving a stack of low-carb pancakes, but you don’t want to go all out because that means you’ll have to go out of your way to find a guilt-free one. The following are 3-Ingredient Low-Carb Pancakes and how to make them:
Pancetta, or pork belly
Pancetta is a type of fat that is used to make pancakes. It is a good source of omega-3 fatty acids, which can help keep you healthy and provide your pancake with the right texture. Pancetta also contains CLA (conjugated linoleic acid), which helps make the pancakes more elastic and fluffy. You can also use it as an ingredient in other recipes, like this bacon-and-pancetta skilletini dish. You can find pancetta in most grocery stores, but it’s best to order it in advance to get it fresh.
Eggs, milk, coconut milk, or any milk
To make our 3-ingredient pancakes, we start with eggs. We use medium-fat eggs, which will help lighten the pancakes’ texture. We then add milk, coconut milk, or any other milk that you prefer. By using different kinds of milk, you can create a pancake specific to your taste.
Fresh or frozen berries or bananas
Fresh or frozen berries or bananas are a great addition to your pancake batter. Please put them in the fridge for about an hour or until they are frozen solid for a frozen pancake. Once frozen, take them out and place them on a hot grill. For a fresh pancake, add them to the batter before mixing it.
Pancakes are a breakfast staple, and they’re perfect for a low-carbohydrate diet. They are healthy and filling, but they’re also easy to make.