Zero-carb flapjacks Recipe

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Zero-carb flapjacks

These protein-packed flapjacks come to us courtesy of Sally-Ann Creed’s ‘Delicious Low Carb’, a new book from the co-author of The Real Meal Revolution. These flapjacks are easy, affordable to make, and free from nuts and seeds. Sally recommends using them as a vehicle for other things (like a wrap, or a taco) – or even as a sort of blini to serve topped with smoked salmon or cream cheese.

Serves: Makes about 8 flapjacks or 2 large pancakes

low-carb high-fat

pancakes

Ingredients

30 g good quality whey protein concentrate powder

1 teaspoon gluten-free baking powder

2 teaspoons erythritol powder

1 large egg

1 teaspoon macadamia nut oil or melted butter

4 tablespoons water

Butter, for frying (can use coconut oil)

1/2 teaspoon vanilla extract or powder

Method

1. Mix the dry ingredients together in a mixing bowl.

2. In a separate bowl, place the egg, oil and water. Beat well.

3. Now mix the wet and dry mixes together. The consistency should be fairly thin.

4. Place a large frying pan onto the stove over medium to high heat and add the butter.

5. Place spoonfuls of the mixture into the pan and either make flapjacks or big pancakes. Treat them like normal pancakes or flapjacks and flip the moment bubbles appear on the surface.

Extracted with kind permission from Sally-Ann Creed’s Delicious Low-Carb, published by Human & Rousseau.