Tuesday, 23 January 2018

Grammed: Low carb pancakes with quick sugarfree berry chia jam



This is a super quick and easy breakfast, perfect for those mornings when you want a treat but not the guilt.



The ground almond flour makes these pancakes lovely and soft and the magic of baking powder keeps them light and fluffy without needing to go to the hassle of whisking egg whites. Win all round!


Low Carb Pancakes with Quick Sugarfree Berry Chia Jam

Serves 1

Quick chia berry jam

1/2 cup frozen raspberries
1/4 cup frozen blueberries
1 Tablespoon chia seeds
1-2 teaspoons sweetener, to your taste

Pancakes

1 cup ground almonds (almond flour)
1 Tablespoon sweetener
1 teaspoon baking powder
2 teaspoons sugar free vanilla extract
1 large egg
1/2 cup milk
optional: 1 Tablespoon of butter for frying

Method

1. Chia berry jam: Put frozen berries in a microwave safe bowl and microwave for 1 minute (on a 1200W microwave) to defrost. Mix in chia seeds and sweetener while hot and let sit while you make the pancakes. It will thicken as it coole.

2. Pancakes: In a measuring jug, whisk together the milk, egg and vanilla. In a small mixing bowl whisk the ground almonds, baking powder and sweetener till well mixed. Pour the milk/egg mixture into the dry ingredient and whisk lightly till just mixed. Let sit for a minute or 2.

3. Melt the butter in a non stick fry pan on medium-low heat. Spoon batter into pan, around 1/4 cup per pancake. Cook for 1 minute 30 seconds each side - turn when bubbles are popping in the middle. Carefully ease away all the edges before flipping as the pancakes are really soft.

4. Serve with the berry chia jam, and a dollop of cream cheese or whipped cream if you are feeling extra decadent!



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