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.
- 1 piece of
Lo-Dough, blitzed to fine crumbs
- 1 large egg, beaten
- 50ml of milk
- 2 heaped teaspoons of erythritol sweetener (or any other sweetener of your choice)
- 20 sprays of spray oil (or if on a keto diet - use butter)
What you'll need
This diet-friendly recipe is possible with:
- 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).
- 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.
- 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.
- Once ready, serve as desired (creme fraiche, yoghurt, sugar free syrups, fruit, jams, spreads, etc).
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