I found my calling

If you’ve been reading this blog for a while or following my social media posts, you know that my most notable obsession is making and devouring pancakes. However, they come at a certain price for me – guilt for having indulged is something sweet. There is a certain pleasure in eating my pancakes: they are sweet, fluffy and featuring an array of toppings. I top them with nuts, nut butters, chocolate ganache, coconut purée, coconut flakes, pieces of chocolate, not to mention mounds of cinnamon finished with a crunchy, sweet layer of erythritol. You get the picture… This does not instill any amount of self control in me, I always want more once my pancake is gone. But I promised myself to tone it down, because I want to wean myself off the sweet dependency and be able to taste and enjoy the food’s natural flavour, not some artificially made sweetness.

Like anybody out there I want to have my cake and eat it too, but in my case it’s a pancake: I don’t care for cakes that much. Funny thing, I figured out a way to have it and eat it too – without resorting to any gimmicks, tricks, secrets or other questionable ways – without the guilt of eating a treat. How? I turned my sweet pancake into a savoury dish! Voilà! I’m eating a pancake at least twice a day and it’s not rising my insulin levels or my cravings. Let me introduce to you my one and only Basic Savoury Pancake aka a Wrap.   

 

Basic Savoury Pancake
 
Author: 
Nutrition Information
  • Serves: 1
  • Serving size: 1 pancake
  • Calories: 94
  • Fat: 1
  • Carbohydrates: 1
  • Protein: 19
Recipe type: Wrap
Cuisine: Low-carb
Prep time: 
Cook time: 
Total time: 
This is a game changer for me: no more cravings after having my pancake!
Ingredients
  • 2 Egg Whites
  • ½ scoop of Pea Protein Powder
  • Spices
  • ⅓ cup Milk
Instructions
  1. Whip egg whites on high until slightly stiff
  2. Add pea protein powder and spices and mix until integrated.
  3. Add enough milk of choice for the batter to become quite runny for a pancake that can be swooshed around in the pan for a larger surface
Notes
NOTE 1: I opt for using egg white but you can just as successfully use whole eggs. The reason why I am using egg whites is because I like to add fat in the form of avocado, nuts and nut butters. So in essence I am saving my fat macros from the pancake and adding them back in my toppings.

NOTE 2: I am experimenting with different sources of protein lately. Inspired by one of the Arnold Classic competitors I am giving meat a bit of a rest and replacing it with vegetarian options. I still like meat and I am not turning vegetarian or vegan at all, just experimenting with different options. Somebody once asked me if vegans/vegetarians can follow a ketogenic diet and I never did find out, other than googling and getting mixed messages. So, here I am spreading my wings: my choice of protein for this pancake apart from egg white is Pea Protein Powder.

NOTE 3: You can use any milk you wish, I opted for unsweetened Almond Milk. You can add as much or as little as you wish. Thicker batter with not spread very easily on your pan, whereas with a thinner batter (which you will achieve by adding enough milk) you will be able to spread and achieve a larger, more foldable pancake that you can use as a wrap if you wish.

When I first attempted this creation I was a bit sceptical as to how filling this bad boy was going to be, mostly because I’m only using 2 egg whites, so volume-wise it does not seem like a whole lot of food. My regular sweet pancake calls for 250ml of egg whites – so visually, when I start whipping up my egg whites the volume seems incredible – and truth be told my sweet Basic Coconut Pancake is rather large. But I decided to switch things up a little bit for my savoury equivalent. The reason for this is simple – I wanted to concentrate more on the toppings for the savoury pancake rather than use up all my macros in the pancake (that’s also why I opted for egg whites in the batter, rather than whole eggs – I wanted those fats on top). And my toppings for the savoury pancake made the whole dish quite satiating.

And toppings is where it’s at, my lovely readers! The possibilities are endless – let your imagination run wild! Same as being able to switch up the flavour of the pancake by playing with the spices, you can top the pancake with different things every time you make it. The pancake is quite malleable when you thin out the batter enough, so it’s perfect for lunches in place of a traditional store bought wrap – you can stuff it with anything you desire. And, did I say it takes literally no time to put it together? Well, it’s true, you can make it in under 5 minutes!

This was my very first Savoury Pancake I made and it came out much thicker because I did not dilute the batter as much – it was quite yummy! Toppings include caramelized red onions and walnuts and some sautéed shrimp for added protein.

 

Second attempt came out just as good and at that point I was hooked! This time I made the batter slightly thinner which allowed for the pancake to be folded – now that I think of it, these could very easily be turned into quesadilla style wraps! Anybody up for chicken quesadillas? Oh, the possibilities! I served this one with mushrooms, onions, avocado and walnuts and a side of baby spinach topped with grated beets in home made simple vinaigrette.

 

It was that good!

And as tradition would have it I put together a quick video to show you it really isn’t that difficult or time consuming to cook from scratch:

 

So what’s my calling? I think I’d be perfectly OK to be the Pancake Lady until I’m old and wrinkled 🙂

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