Snow days are pancake days

I’m not sure how we ended up here, but I somehow made a deal with my daughter that if it was actively snowing (or if it had snowed enough overnight that I could justify not driving to work), then I would make pancakes for breakfast. I didn’t want to leave M out of the tradition, so i was glad to come across the Ketocuisine pancake option.

There are a lot of different keto-friendly pancake recipes but what they all have in common is egg - egg is frequently used as a raising agent in baking and pancakes qualify as baking. I haven’t had a lot of luck finding an egg-free pancake recipe, so I just make sure mine are very well cooked through; even with his allergies M can tolerate baked goods that contain completely cooked egg so these pancakes are okay for him. Your mileage may vary. But my use of Ketocuisine in lieu of almond flour is obivously driven by his nut allergy.

Ingredients:

30g KetoCuisine

17g egg, beaten

20g milk

2g baking powder

1g imitation vanilla extract

Add imitation vanilla extract and liquid Sweet 'n' Low to taste.

This recipe is easy to find but the addition of baking powder is mine - it fluffs the pancakes up nicely more like traditional non-keto ones. Otherwise, I find a lot of keto pancake recipes end up more crepe-like than not.

The above ingredients are measured for 2 128 calorie servings (for my son’s calories) but I usually make a bunch in one sitting. I just multiply the ingredients by 5 or 10, mix up the batter, pour the batter into another bowl to weigh it, and divide the total batter weight by the number of servings I want. I then measure out that weight into one of my little glass prep bowls and pour that out onto the griddle serving by serving.

Instructions:

Whisk all ingredients together. Measure out per-pancake portions of the batter, and pour each onto a buttered griddle on med-low heat. The heat is important - compared to regular pancakes, these will burn quickly on the outside while leaving the inside undercooked, which is kinda gross at best and problematic for my son’s egg allergy at worst. Flip once during cooking once you see the edges start to solidify (these don’t bubble like regular pancakes do).

This recipe comes out to about 2.8:1. Enjoy with whatever carbs you want to add on to hit your ratio. You can also bp up the ratio by topping with extra butter or whipped cream. To hit the 1.5:1 ratio, I serve a single pancake with one Johnsonville breakfast sausage (they weigh 22.5g each) and a bunch of blueberries or blackberries.

These freeze well. I let them cool, then stack them separated by pieces of wax paper in a ziploc freezer bag. I write on the bag how many grams of sausage and 10% fruit can be given with one pancake so I don’t have to look it up every time. When I want to use one, I throw one in the microwave straight from the freezer for 30 seconds and it’s ready to go.