Low-Carb Pancakes with Greek Yoghurt & fu:di Granola
Light, fluffy, and golden, these pancakes make the ultimate low-carb breakfast treat. Topped with creamy Greek yoghurt, sugar-free jam, and crunchy fu:di granola, they strike the perfect balance of texture and flavour – you wouldn’t believe they’re low-carb!
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PHAT: LIGHT AVOCADO OIL SPRAY & GRASS-FED GHEE
PREP & COOK TIME: 15-20 MINS
SERVES: 4
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INGREDIENTS
PANCAKE BATTER:
3 LARGE EGGS, SEPARATED
90G FULL-FAT GREEK YOGURT
90G KEFIR
1 TBSP GOOD PHATS GRASS-FED GHEE, MELTED
1 TBSP LIQUID INULIN
1 TSP ERYTHRITOL (OR YOUR FAVOURITE SWEETENER BLEND)
80G ALMOND FLOUR
20G COCONUT FLOUR
1 TSP BAKING POWDER
½ TSP BICARBONATE OF SODA
1 PINCH OF SALT
GOOD PHATS LIGHT AVOCADO SPRAY
GARNISH:
FULL-FAT GREEK YOGHURT
YOUR FAVOURITE JAM (WE USE SUGAR-FREE)
A MIX OF BERRIES: STRAWBERRIES, BLACKBERRIES, BLUEBERRIES
HANDFUL OF CRUSHED fu:di ORIGINAL GRANOLA
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METHOD:
BATTER
Step One
Sift together the almond flour, coconut flour, baking powder, bicarbonate of soda, and salt in a bowl to ensure a light, even texture. Set aside
In a separate bowl, separate the eggs, placing the yolks in one bowl and the whites in another. Whisk the egg whites until stiff peaks form.
Step Two
In the yolk bowl, whisk together the Greek yogurt, kefir, melted ghee, liquid inulin, and erythritol until smooth and fully combined.
COMBINE
Step Three
Gradually add the dry ingredients to the egg yolk mixture, stirring until fully combined. Gently fold in the whipped egg whites, being careful not to deflate the batter to keep it light and fluffy.
COOK
Step Four
Heat a non-stick pan over low to medium heat. Lightly coat the pan with light avocado oil spray and a scoop of ghee. Spoon the batter into the pan to your desired size and spread gently. Cook until golden, then flip and cook the other side. Repeat for the remaining pancakes.
SERVE
Step Five
Serve the pancakes and finish with your favourite toppings. For our recipe, we wanted a big stack, so we layered our pancakes with yoghurt, jam and topped with fresh berries and a generous sprinkle of fu:di Original Granola for added crunch.
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Chef’s Tip
- Greek yoghurt, sugar-free jam and fu:di Granola
- Crispy salty bacon and maple syrup with a handful of berries
- Fried eggs, bacon and maple syrup for a sweet and savoury twist
- Whipped cream and fresh berries
- Greek yoghurt and homemade berry compote
