So I’ve at last found the motivation to start back on a low carb way of eating. No way could I have started it before my holiday in Italy, I love pasta, so I couldn’t go to Italy and not have any! That really would be setting myself up to fail. I have cut my carbs before and I find it works for me. I’ll be posting low carb recipes on my instagram stories and my feed and I’ll also try to get some posted on my blog starting with these coconut pancakes with raspberry chia jam and coconut cream. I do already have a couple of LC recipes on my blog celeriac dauphinoise being one of my favourites. 

I’ll still be posting cakes and my usual family feasts, I’m the only one on LC and I have lots of friends and family that I can bake for!!! And I’ll still be taste testing! With low carb so many everyday recipes can be used its more about replacing things like pasta, potatoes and bread and cutting out sugar just happens! I’m not saying its for everyone but I know lots of people have already asked for the recipes I’ve used, so I’ve decided to share them here.

This is the first time I’ve made these coconut pancakes and I have to they were a really nice replacement for a regular pancake, the coconut cream was also really good. The raspberry chia jam is super simple and works really well with the pancakes. You can add a medjool date if you prefer it sweeter, I didn’t think it needed it plus it would push up the carb count. I halved the original pancake recipe and it worked perfectly. The jam recipe makes a jam jar full and keeps for 3-4 days in the fridge so if you don’t think you’ll use it all I’d think about halving that as well. For the coconut cream I put a can of coconut milk in the fridge for about an hour before i needed it so the cream would be easy to separate. If you want more of the cream then use coconut cream instead. Both the pancake recipe and the Raspberry jam recipe are from The Diabetes weight loss cookbook by Katie & Giancarlo Caldesi which by the way is a fabulous book full of delicious recipes. 

Below are the recipes as they are in the book I’ve not tweaked anything and they worked perfectly.

 

Starting with the Raspberry Chia jam which is so simple and quick.

You will need: a food processor 

Ingredients:

• 300g raspberries, strawberries or blueberries or a mixture
• 2 tablespoons chia seeds
• 1 teaspoon vanilla extract
• 1 medjool date, stoned ( optional )

Method:

All you do is put the raspberries or berries of choice along with the chia seeds in a processor and whizz for 2 minutes or until the seeds have broken up. Taste and add the vanilla to taste. If its still not sweet enough for you, dissolve the date in 3 tablespoons of boiling water by mashing it with a fork. Add it to the processor with the jam and give it another whizz to combine.

That’s it easy peasy!!

Coconut Pancakes and whipped coconut cream

Makes 16 pancakes ( about 6cms across ) serves 6

Ingredients:

• 4 eggs
• 1 teaspoon vanilla extract
• 20 ml coconut water from the can, coconut milk or cows milk
• 1 teaspoon baking powder
• 4 tablespoons coconut flour
• Small pinch of salt
• 2 tablespoons coconut oil, ghee or butter for frying 

For the whipped coconut cream

Ingredients:

• Approx 130g coconut cream (from the top of the can or bought separately) chilled
• 1 teaspoon vanilla extract

Method:

For the cream, carefully spoon the cream out of the can leaving the water below for the pancakes.

I put the can can in the fridge for about an hour and remember not to shake it!!!!

Whisk it in a bowl with the vanilla for a couple of minutes until thick and firm. Leave in a cool place until you are ready to serve.

Method:

For the pancakes: whisk the eggs with the vanilla and coconut water or milk in a large bowl. In another bowl mix the dry ingredients.

Little by little add the dry ingredients to the wet, whisking all the time until you have a thick cream consistency.

Heat a large non-stick frying pan over a medium heat and add the fat. When melted and just starting to bubble, swirl the fat around the pan to coat it. Drop 1 tablespoon measures of batter into the pan, making sure they don’t touch as they spread out. Use a fish slice or spatula to gently turn the pancakes when they are set and firm on one side. They will take about 3-4 mins on the first side and only 1-2 mins on the second.

Remove the pancakes from the pan and serve straight away or keep warm while you make the rest. Serve with the whipped coconut cream and raspberry chia jam and some raspberries if you wish.

As you can see I enjoyed them!

Per pancake: 1.1g carbs 0.6g protein, 3.1g fat, 0.9g fibre, 37kcal

Per serving of whipped cream: 1.2g carbs, 0.9g protein, 6.9g fat, 0g fibre, 74kcal

Per serving of Raspberry Chia Jam: 2.6g carbs, 1.3g protein, 1.2g fat, 4.6g fibre, 42kcal 

Enjoy

Deb xx

If you try them I love to hear what you think!!