Martinnaise Sugar Free Maple Syrup with Keto pancakes and whipped cream
This is an awesome and super simple pancake recipe for one. To feed more people, simply multiply the recipe by the number of people you are making for, it is as easy as that!
This simple little recipe is so simple, anyone can make it.
What you will need:
1 Egg (Preferably Free Range, but any will do)
Martinnaise Sugar Free Maple Flavour Syrup
HEBA (you can also use almond flour) - HEBA is available from most stores that stock Banting products - see image.
Himalayan Crystal Rock Salt
Xylitol or Stevia
Natural Vanilla Essence (I used the one from Woolworths)
a Fork or small whisk and a mixing bowl
Coconut oil for frying
Here is how to make it:
In a small bowl put one heaped table spoon (about 30ml) almond flour, a pinch of salt, a pinch of stevia and 1.25ml baking powder. Mix together - don't add the baking powder yet.
Add the whole egg and approximate 20 to 30 ml of dairy cream. Whisk together with dry ingredients until smooth.
Add baking powder and gently mix through - standard baking rules apply, if you over whisk after adding baking powder you pancake will be dense in stead of fluffy.
In a small pan - I used a non-stick - put 1 teaspoon of coconut oil and set your cooker to medium heat.
Pour the mixture into the pan and swirl around to cover the base of the pan and create the shape of your pancake.
As soon as it is set, flip and cook other side and flip out on plate.
Next whip some dairy creamy until fluffy and dish up on your pancake. Drizzle with Martinnaise Sugar Free Maple Flavour Syrup (the more the yummier!) and enjoy.