Banting Recipes

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Fantastic, easy-to-make, delicious, hunger quenching, fat-busting recipes to look and feel great and amaze friends and family!


Banting Chocolate Pancakes
Banting Chocolate Pancakes

Banting Chocolate Pancakes

6 Servings    15 mins prep   20 mins cooking time

Ingredients

Pancakes

1/4 cup unsweetened cacao powder

2 tbsp erythritol

Pinch of salt

1 tsp unsweetened vanilla extract

4 large free-range eggs

3 tbsps butter or coconut oil

1/4 cup almond milk

15 drops of liquid stevia

Chocolate sauce

1/2 bar (50g)  85% + dark chocolate

1 tbsp butter or coconut oil 

2 tbsp double cream or coconut milk

1/2 cup flaked and toasted almonds

Cream filling

1 cup of heavy whipping cream or creamed coconut milk

1/4 cup erythritol

10-15 drops stevia

1 tsp unsweetened vanilla extract

Nutrition Facts Per Serving

Total Carbs: 8.5g     Fibre: 3.3g   Net Carbs: 5.2g   Protein: 7.4g   Fat: 36.7g   Energy: 379 kcal

Macronutrient ratio: Carbs 5%, Protein 8%, Fat 87%

Instructions

  1. Place the cacoa powder, erythritol and salt into a bowl and mix together well
  2. Add the vanilla essence, eggs, two tablespoons of melted butter/coconut oil, almond milk and stevia. Whisk well until smooth and creamy, then leave to stand for 10 mins.
  3. Prepare the chocolate sauce by breaking up the chocolate into small pieces and placing in a heatproof bowl, then add butter/coconut oil. Place over a pan of simmering water and melt slowly, whilst continuously stirring. Once melted, remove from the heat and slowly add the cream or coconut milk and stir until they are well combined. Put to one side and keep warm.
  4. Whip the heavy cream and slowly add the erythritol, stevia and vanilla extract whilst doing so. Pop in fridge when finished.
  5. Grease a non-stick pan with a small amount of coconut oil. Stir the pancake mixture again, then once the pan is hot pour in a small ladleful of the batter to create a pancake about 8inches wide. Spread around the pan to form into a thin layer and cook for about 1 minute or until the batter is set. Flip it over and cook for a further 30 seconds. Transfer to a plate and cover with a towel to keep warm. Repeat for the remaining 5 pancakes, remembering to grease the pan if necesary.
  6. To serve, spread the cream over half of each pancake, fold the pancake over the cream and then fold again into quarters. Drizzle with the chocolate sauce and the toasted almonds. 

Enjoy with Banting relish...and we'll excuse you for licking the plate clean!

* adapted from an original recipe in The KetoDiet Cookbook by Martina Slajerova

 


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