Low-Carb Scotch Pancakes
Make low-carb and low-calorie breakfasts with Lo-Dough
Thick and fluffy, these pancakes are much more like American-style pancakes - otherwise known as drop-scones, as opposed to thin crepe-like versions more traditionally served in the UK. Lightly sweetened, they are yet another fantastic breakfast option from Lo-Dough's growing recipe catalogue.
Note - you will need a non-stick pan for his recipe.
Using Lo-Dough as a low-carb baking ingredient is easy
To turn Lo-Dough into a baking ingredient, all you need to do is break it down to fine crumbs in a food processor/nutri-bullet. It will take approx 30. seconds of blitzing at the most. Once in this state (think of it as a flour replacement) - add eggs, milk and a little sweetener to create a thick pancake batter. Gently fry large spoonfuls of the batter in butter or spray oil (depending on your diet) to create four beautiful-tasting, low-carb and low-calorie scotch pancakes.
Method1. In a bowl, mix the Lo-Dough, beaten egg, sweetener and milk thoroughly. You should have a thick, nearly cake like batter (you can do all this in a Nutri-bullet/liquidiser for a smooth batter).
2. Heat up a large frying pan (on a low heat) and spray approx. 10 times with the oil. Add four goods spoons of the mix into the pan to create 4 pancakes.
3. Once ready to turn, lift each pancake with a spatula and before flipping over, quickly add another couple of sprays of oil to the bit of the pan where it came from.
4. Once ready, serve as desired (creme fraiche, yoghurt, sugar free syrups, fruit, jams, spreads, etc).
Lo-Dough is bread reinvented, a new way to enjoy the convenience and taste of bread & pastry with 90% less carbs and loads more fibre.
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