@56kilo on Rouxbarb

Low Carb Gluten-Free Pancakes

Soft, delicious pancakes without wheat flour, perfect for anyone who prefers a low-carb and gluten-free option.

I make these with milk and Greek yoghurt, which gives them a lovely texture, and I often add a little vanilla protein powder for extra flavour and protein. The protein powder is optional, so the recipe is easy to adapt depending on how you want to serve them.

They also work beautifully as savoury crêpes. Simply leave out the vanilla. For waffles, add a little almond flour to make the batter thicker. 56kilo

Ingredients

9 items · serves 7

Eggs 4

Milk 200 ml

Greek yoghurt10% fat 100 ml

4 more ingredients in the full app

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Directions

Mix Ingredients

Mix all the ingredients until smooth.

Rest Batter

Let the batter rest for a few minutes so the psyllium can thicken it slightly.

3 more steps — cook them step-by-step in the full app

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Nutrition(per serving)

80kcal

Protein7.7 g39%

Carbs2.5 g13%

Fat4.2 g48%

Fiber 0.1 gSugar 2 gSat. fat 1.7 g

Nutrition information is automatically estimated using established food composition databases and should be considered an estimate, not a guarantee. Values vary by brand, measurement and preparation. Not medical or dietetic advice.

Cook @56kilo’s recipes step-by-step — with timers, scaling, and the hands-free Kitchen Assistant.

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Step 1

Mix Ingredients

Mix all the ingredients until smooth.

Step 2

Rest Batter

Let the batter rest for a few minutes so the psyllium can thicken it slightly.

Step 3

Heat Pan

Heat a 20 cm / 8 inch frying pan over medium heat and add a little butter.

Keep cooking in the full app

3 more steps — plus timers and the hands-free Kitchen Assistant.

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