Low Carb Protein Pancakes

A month ago or so I was working in the basement of the Bute Building somewhere in Cardiff Wales, writing my dissertation. I was working with some of the most brillant minds in public relations and communications, pulling twelve hour days to get the work done. Each morning we'd enter the room and turn on the projector to watch the news as we worked. We'd rotate between our home countries, Bulgaria, Greece, India and the U.S.A. as we shared our cultures with each other. It became a running joke about Americans when CNN played back to back pancake commercials for weeks on end. Delicious stacks of Ihop pancakes, topped with butter and steaming syrup dripping off the sides. Since June I've been eating carbohydrate free, so this self inflicted torture made me lust for a plate of maple syrup covered pancakes. This was made worse by the fact I had ran out of money and was limited to about £2 a day to eat on. As I munched on a boiled egg and a few olives, I sat there zombified staring at the screen until the advert was over or someone snapped me out of it.

I've got to admit, I sort of romanticized the idea of coming home and having someone make me pancakes on Sunday as I relaxed in my pajamas. That didn't happen either.

Eventually I stumbled upon a way of making low carb protein pancakes. They're keto-diet friendly and 100% delicious. There's no flour in them and while they'll never replace the joy of traditional old-fashioned pancakes, they're a perfect for those of us trying to cut back on carbohydrates or those who require gluten free. First, they taste more like French toast than pancakes. While you can make this recipe without the Guar Gum (an all-natural thickener available on Amazon), you will find that they tend to fall apart easily during flipping if you do and resemble more of a crepe (in other words, this is what makes this recipe work over the plethora  of others on the net). If you do go that route, using a cast-iron tortilla pan and metal spatula with lots of cooking spray tends to aid in developing a flawless technique, but don't worry, all your mistakes will be edible.

Protein Pancakes (can be halved)
Makes about 4 servings (of 3 pancakes each)

8 oz of cream cheese
8 eggs
1 teaspoon of vanilla
1 teaspoon of Guar Gum
1/2 teaspoon of baking powder
1/4 teaspoon of salt

  1. Place ingredients in a blender and blend till liquid. Add the Guar gum with blender on to prevent clumping.
  2. Fry like traditional pancakes about two minutes each side on medium heat with a bit of cooking spray or oil.
  3. Serve with Cary's sugar free syrup.

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