Many people who adopt a low carbohydrate lifestyle find that a leisurely weekend breakfast of pancakes is one of the things that they miss the most. Making and enjoying pancakes together with loved ones can make a weekend, a public holiday, birthday, Mothers’ Day or Valentine’s Day a little bit more special. When they are made the traditional way, however, they are exceptionally high in the worst kind of carbohydrates, as well as gluten which many people react badly to.
Pancakes made from highly refined white, self-raising flour by themselves without any topping have a glycaemic index value of just under 70 which is the threshold for a ‘high GI food’. Once you add honey or sweet syrups, the GI value rises steeply.
A healthier alternative is to replace the flour component with a gluten-free, lower carbohydrate, lower GI alternative such as almond flour, coconut flour or buckwheat flour.
Next time you feel like a pancake morning or want to spoil a loved one, why don’t you try this recipe for gluten free, low carbohydrate, low glycaemic index Apple Cinnamon Pancakes made with eggs, ricotta cheese and almond flour? The recipe will feed four people or you can halve the ingredients if you just want to serve 2, or keep the batter in the fridge for a day or two, ready for an encore performance.
For extra plate-appeal and some antioxidants, try serving your pancakes garnished with berries like blueberries, strawberries, mulberries, raspberries or blackberries, toasted almond slivers, lemon zest or a mint sprig. Have fun with the recipe and don’t be afraid to experiment with substituting different types of low carbohydrate, gluten-free flours or trying fruits like blueberries instead of an apple in the recipe to increase the moistness.
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