By Linda Martinucci
Prep: 10 mins Serves: 6
Our pancake mix is designed to fill you up with nutritious wholefood ingredients plus make life easier on busy mornings. Pancakes can be made in advance and stored in an airtight container in the fridge up to 4 days or frozen up to 3 months.
Ingredients
- 1 pack Simply Swap Foods Low Carb Pancake Mix
- 2 extra large eggs (60g, room temp)
- ½ cup preferred milk Butter/ghee/coconut oil for frying
- Suggested toppings – double cream/full fat Greek yoghurt/coconut cream, chopped nuts, berries, butter, lemon, sugar-free maple syrup
Method
- Empty full pack of pancake mix into a medium size bowl.
- Add eggs and milk to dry mix and whisk together well.
- Rest batter for a few minutes to thicken. If mixture gets too thick to spoon into pan, add a little more milk and stir well until correct consistency is reached.
- Melt butter in non-stick frypan on medium heat.
- Add spoonfuls of mixture to hot frypan and spread with back of spoon to make small pancakes approx.
8 – 9cm round. - After a few minutes when pancakes look firm on edges,
flip and cook other side until browned. - Remove from pan and repeat with remaining batter
until all pancakes are cooked. - Serve with favourite toppings from suggested list.
With a background as a food writer and cookbook author, Linda Martinucci overhauled her eating style in 2017 when her husband David was diagnosed pre-diabetic. By making a few simple changes to their eating style – reducing carbs and increasing healthy fats – they both felt better and had more energy than they had in decades. David reversed his diagnosis within a few short months and all inflammatory joint aches and pains disappeared. Unable to find easy alternatives to their favourite foods which were free from inflammatory and artificial ingredients, they created a range themselves. Their mission is to help others experience the joys of good health by providing convenient easy alternatives which are full of good nutrition and health benefits.