Wednesday, December 11, 2013

What Are Your Favorite Low Carb Breakfast Foods?

We all have our favorite breakfast food whether it's omelets, French toast or croissants. There are so many sweet breakfast foods, which are difficult to give up when you go on a diet.My favorite is pancakes. I like it with any topping. Blueberries are good, but regular maple syrup is also good. Unfortunately, I had to give up pancakes when I started the low carb diet. I was devastated. I tried various healthy breakfast foods like low carb cereal and omelets and scrambled eggs but none of them held any interest for me. That was when I discovered low carb pancakes!The recipe for this was hidden on a page under low carb desserts. No wonder then that I hadn't found it before. I don't think of pancakes as a dessert! For me, they are definitely a breakfast food.So what is this new pancake? It is simply a pancake made from coconut flour instead of regular flour. What is so amazing about coconut flour is that it had very little carbs but a similar consistency when baked to normal flour. This makes it great for baking a kinds of goodies, especially the pancakes.Haven't heard of coconut flour? It's basically coconut pieces ground into a fine powder. It looks very similar to normal flour except that it is a bit yellow in color. It actually doesn't taste all that much like coconut when you cook with it. Instead, it takes whatever flavors you put into the mixture. For example, vanilla is a great flavoring to use. I was so excited when I discovered that coconut flour could be used to make low carb breakfast foods and of course low carb desserts!How to make low carb pancakes? It's a pretty easy recipe. You need coconut flour, lots of eggs, some baking powder and vanilla extract (make sure it has no added sugar). Then mix all of that together in a large mixing bowl until it is well blended. Sometimes coconut flour can form lumps so you might need to use a hand held mixer to get those lumps out. It's important for the mixture to be well mixed so spend extra time doing this step.Set a pan or griddle on low heat and add two tablespoons of coconut oil. Cooking with coconut oil is best because it tastes good with the coconut flour. Additionally, coconut oil doesn't cause problems when heated to high temperatures unlike most oils people tend to cook with. This means that it's healthier for our bodies. Plus it tastes better anyway!Ladle the batter into the pan or griddle. Make sure not to make each pancake too big as the pancakes can be difficult to flip. Let the batter cook for a few minutes on a low heat. Once you see the bottom start to cook and become more solid, try to slide a flat spatula underneath the pancake. If the pancake starts coming apart too much, then let it cook more. When you're able to slide the spatula completely under, then lift up the entire pancake and flip. Make sure you use a spatula that's big enough to fit the entire pancake so that you don't have any parts of the pancake hanging over the side of the spatula.Let the other side of the pancake cook for a few more minutes. Then you should be done. You can store the pancakes in a container in the refrigerator if you don't plan to eat them all at one time. The pancakes will keep for several days once cooked. They are best served with some low carb syrup. There are some sugar free syrups that are great for this!

Jeremy is a health and nutrition blogger, specializing in low carb diets, paleo diets, and g

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