It's Shrove Tuesday, so obviously pancakes! I made this basic mixture and split it in two, tonight. I added parmesan to about two-thirds of the mix and made that into two pancakes which I served with stir-fried asparagus and tomato and some garlic; then I added coconut, and some vanilla essence, to the last third and made a rather chunky dessert pancake which I had with a dab of cream cheese and some cinnamon.
Low-carb pancakes
1 oz/ 25g/ ¼ cup No 1 baking mix
1 oz/ 25g/ ¼ cup oatmeal or
oatbran or gluten-free porridge oats or desiccated coconut
1 egg
3 tablespoons water
Stir dry ingredients together, beat in egg and water and leave
to rest for 30 minutes. Cook like normal
pancake batter, using a little vegetable oil in a frying pan or omelette pan over a medium heat. Serve any way you like. I like to
have these as a breakfast treat, with some fresh fruit and a dollop of low-fat cream cheese or some
thick yoghurt.
The mixture doesn't flow as easily as a normal batter so you'll need to spread it out gently in the hot pan, using the back of a spoon. You'll also probably need to cook this mixture slightly longer than a
regular wheat-based batter would need. The
version with coconut makes a slightly odd-looking batter but it cooks okay and
has a pleasantly crunchy texture once done, and a sweeter taste than the oaty version.
This makes a moderately thick batter that will give you 2-3 pancakes using a 20cm/6” omelette pan. Use less water if you want to make small north
American style pancakes, or more for a thinner batter and thin crepe-style
pancakes (but NB the coconut version won’t work as a crepe, I think the
batter’s too bitty).
Add a dessertspoon of grated parmsan cheese for a savoury pancake; very tasty filled with grilled or fried vegetables, tuna or (for a mega-cheesy version) slices of cheddar.
