Ayup playmates. How about this for a very simple low-carb pancake recipe?
2 eggs, 1 heaped tsp Psyllium Husk, 2-4 tbsps double cream, enough milk to reach your preferred consistency. Pinch of salt.
Mix the ingredients together to make a pancake mix to your preferred consistency.
I found there is enough mix to make 8-10 tbsp.
The Psyllium Husk goes a long, long way.
A knob of butter in the pan to cook the pancakes, adding more if needed.
Sprinkle with Coconut sugar and lemon juice.
Yum!
Thanks Fred.
But you lost me at "coconut sugar". I would add Greek yogurt and berries. Coconut sugar is still sugar, and doesn't belong on a low carb diet.
That sounds good! Do you use the "rough" psyllium husks or the powder? I have both in the cupboard - I use the powder for baking and the others to take in a drink for fibre.
I have ordered double cream from the milkman for tomorrow morning - so I will be trying this tomorrow!
I tried doing something similar with a low-carb tortilla. It sort-of worked. More like a corn tortilla. Tasted OK. Just a right pain to cook because very crumbly.
Any idea what the difference is between psyllium husk and xanthan gum? Are they interchangeable? I can get the latter, but not psyllium husk.
I don’t know about Xantham. I bought my Psyllium online.
Psyllium husk is pure fibre. It absorbs loads of water& is a bulking thing. Amazon pantry does it in the UK. I would use almond flour as a sub. Xanthum gum is just weird. It makes things bendy and chewy. Maybe it’s a US taste where they like their cookies Pepperidge Farm chewy rather than ginger nut snappy.
It might give your tortilla the pliability you want though
Thanks for the suggestion of almond flour. I have almond flakes. I could grind some down to make flour. 👍
That might be tricky using home equipment. Almonds release oil when they are ground so it might be a bit claggy. Give it a go but it might be easier to buy.
Psyllium husk is what it says - the dried and ground up husks from a plant. Xanthan gum, while it claims to be a plant based product, goes through a list of chemical processes to make it into a white powder. It is used in (almost all) gluten free baked goods, and sold in pots like baking powder for home use for the same purpose. Its function is to replace the gluten and help things hold together and rise.
You can buy psyllium husk in a semi ground up form as a fibre supplement, or as a finely ground "flour" which I find does the same job as xanthan gum, but without the manufacturing.
Unfortunately psyllium husk is like unobtainium where I live, but I can get the powdered chemical stuff. Just needed to know whether they might be somewhat interchangeable; sounds like they might be, so I'll give it a go.
I get the powdered form for cooking with from sevenhillswholefoods.com. No idea whether they will send outside the UK, or what it might cost.
I used Raw Crystalised Nectar. A bit expensive though.
My mix is enough for around eight pancakes pita bread size
Anyone in the UK, you can get psyllium husk from H&B, marketed under the not-at-all-embarrassing name "Colon Care Plus"
LoveLy name! They used to sell the Lepicol version, which is just called Whole Psyllium Husks, but perhaps they find it sells better if they sell a brand that tells you what it is for! Haven't been in there for months as I now buy it online direct from Lepicol, delivered at the same price as I used to pay in H&B
Lepicol has "col" in the name, I expect for a similar reason🤨
Note that CCP is a finely ground powder, that would presumably behave differently in recipes than whole husks
NikonikoFred which do you use in your recipe?
It’s called Psyllium Husk Powder. That’s all it says in the pack.
Thank you - the word "powder" tells me which sort to use as one of mine is psyllium husk powder and the other is ground psyllium husks. I will try this for breakfast
So it has! Why didn't I make the connection?
I’ve just blitzed some flaked almond into flour for breakfast pancakes tomorrow. I think they’ll be pretty tasty. I’m drooling at the thought.
Hi what’s coconut sugar and you’d need to measure the milk as not to consume excess carbs
It's the sugar I would worry about more than the milk! I will be having some stewed blackberries with mine.
Which I’m is why I asked what coconut sugar was in the chance that it may not actually be sugar.. I’m guessing it is flavoured sugar then not a natural substitute like xylitol. In that case, this recipe isn’t LCHF. And yes obviously sugar is much worse than any milk! 😊
I'm not sure either, but the name puts me off!
I didn't manage to try the pancakes this morning, as I had run out of cream, so I will have to wait until the milkman brings me some more!
It’s not coloured sugar. On the packet it says Raw Crystalized Nectar. It smells slightly caramel. Tastes great with lemon on pancakes. I suffer type 2 diabetes. 90 minutes after eating 5, pitta bread sized, pancakes with liberal sprinkling of the nectar and lemon juice, my blood peaked at 6.6%
Pretty darned good I’d say.
A tale of four hormones 
I’m new here and getting with the programme
Fibre and Stuff....