LCHF pancake with coconut and vanilla

One of these pancakes will fill you up. Like many LCHF recipes it is low in carbohydrates and high in fat, and also very filling. The coconut flakes gives it a nice texture and the vanilla essence a nice flavour. If vanilla essence is hard to find, use grated vanilla stick or vanilla sugar instead.
The pancake works both as a luxury breakfast, a large snack or as a dinner.

 

 

Ingredients

• 2 egg
• 75 ml / 2 1/2 oz cooking cream, 15% fat
• 1 tbsp fiber husk or psyllium husk
• 5 drops vanilla essence (or 0.5 tsp vanilla sugar)
• 1 sprinkle cardamom
• 2 tbsp coconut flakes
• 1 pinch salt
• 1 tbsp cooking oil

Serve with

• 100 ml / 3 1/2 oz Turkish yogurt
• 50 ml / 2 oz blueberries

How to

1. Whisk all ingredients together except for the oil, and let it sit for 5 minutes.
2. Heat up 1 tbsp cooking oil in a frying pan and fry the pancake on medium heat for a few minutes on each side.
3. Serve with 100 ml / 3 1/2 oz Turkish yogurt and 50 ml / 2 oz blueberries.
4. Take a moment to be mindful when you cook.  Taste a little bit of the food. How does it taste? Fresh? Sweet? Acidic? Salty? Chew carefully and feel the different flavours in the mouth.

Nutritional value based on 1 pancake:
Calories: 493
Carbohydrates: 5 g
Fat: 44 g
Protein: 14 g
100 ml / 3 1/2 oz Turkish yogurt and 50 ml / 2 oz blueberries contain:
Calories: 129
Carbohydrates: 5 g
Fat: 10 g
Protein: 4 g