Making American-Style Pancakes With GlycoGenesis
We’ve had a few people express interest in baking with Keto and Glyco, so here’s our first suggested recipe! It’s a fairly easy one to get started with and hopefully we’ll add to our library in the future!
These pancakes are really fluffy and quite a simple one for beginners. Using 1 meal of GlycoGenesis creates 4 pancakes between 7.5cm and 10cm in diameter and can be made using any product from our GlycoGenesis range!
You will need:
120g of GlycoGenesis
125ml (125g) of Water
That’s it! (No, seriously)
Mix the meal of GlycoGenesis with the 125ml of water and whisk until smooth.
Let the batter sit for a few minutes.
Heat a frying pan to low/medium heat. Oil isn’t necessary if you have a good non-stick pan, though if you find the batter sticking add in a splash to lightly coat the pan.
Pour in enough batter to make a pancake of about around 8cm diameter and leave it to cook for a few minutes. You don’t have to be too precise with the size but it helps to make sure you’re distributing batter evenly. Keep an eye on it and make sure it doesn’t start to smoke, if it does seem like it’s starting to burn turn the heat down.
Once the batter has started to form bubbles on the top flip the pancake over. If you’re unsure if it’s ready to be flipped or not gently lift up a side slightly to see if it’s a golden-brown underneath. If you find resistance when trying to flip the pancake just gently slide your spatula under to loosen it up.
Leave to cook on the other side for another few minutes. Once this pancake is done you might find you need to cook it for longer or on a higher/lower heat. Every cooker is different so be prepared for the first one not to go completely to plan!
You’ve completed your first pancake! Repeat the above steps until all the batter has been used up (you should make about 4 pancakes) and serve with your favourite toppings. I personally like a no sugar syrup as I get to enjoy a sweet breakfast without the guilt of a lot of sugar.
Although we haven’t tried this with Vegan GlycoGenesis, the process should be the same. You may find you need to add a little more water to get the batter thick but pourable.
It is crucial that you leave the batter to sit in step 2! The way these can bind together without an egg is by the batter forming a common vegan binding agent called a flax egg. When you leave ground flaxseeds to soak in water the mixture becomes quite gloopy almost egg-like in consistency, and being as GlycoGenesis gets its omegas from flaxseed, if you leave it to sit then you don’t need to add an egg/egg replacement yourself!
I’ve always had the best results cooking any pancakes with a lower heat and leaving them a while, so if you’re struggling to get my recommendations to work try upping the temperature slightly and don’t cook as long.
You can still taste the flavour of whatever your Glyco of choice was, though it is rather subtle. They’re fairly unoffensive flavour wise so you probably will want to add some syrup or flavour yourself if you prefer stronger tastes.
Thanks to this recipe just being GlycoGenesis and water, the nutritional information is near the same as one meal of Glyco prepared normally! If you are wanting to watch calories then remember that these pancakes are 500 calories alone, and that any topping you use are just going to add onto that.