Monday, 18 January 2010

Low carb pancakes

So I am working on losing the half a stone that I somehow (I have no idea how!  It can't have been all the rich food and chocolate, surely?) during the festive season.  One way I've found effective in the past is to eat a high protein, lowish carb diet.  I'm not talking Atkins, as I think that approach is too extreme, but upping the protein content significantly and substituting other things for rice and potatoes.  I lost a reasonable amount of weight doing this last year, so I'm hoping I can do the same again this.  Plus of course, it brings with it a whole range of cooking challenges!

Now, I am not really a breakfast person.  It tends to take me at least an hour after I've woken up before I can face food, and when I can it needs to be something sweetish.  Danish Pastries, pancakes, muffins...and yes, you will see the pattern there that they are all carbs!  So this is my variation on a low carb, gluten free pancake.  You know what?  They're surprisingly good and very filling!

Low carb pancakes
1 tbsp yoghurt (I use Sojade Soy yoghurt)
1 egg
3/4 cup of mixed nuts and seeds (my mix today was linseed, pumpkin and sunflower seeds, almonds and cashews.

Blitz the ingredients together in a blender until they're as smooth as they'll get.  Add to a frying pan that's been greased and cook over a moderate heat, flipping when one side gets brown.  Enjoy!

And yes, I know the maple syrup isn't low carb.  So sue me ;)

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