After a couple of weeks on the slow carb diet I really started to crave carbs. I started looking for zero carb flatbread recipes but most of them were awful. One recipe came out too runny. In an attempt to salvage the ingredients I decided to try the mixture in a pan. It was flavorless and hard to stomach but the consistency was almost right for pancakes. I used this as a base and started making some modifications. The result of my trial and error is found in the recipe below.
- 3 tbsp – Bob’s Red Mill Organic Whole Flaxseed Brown
Grind this in the blender until it is the consistency of flour. I have found the Magic Bullet with the flat blade works great for this. If you do not have a Magic Bullet or do not want to go through the trouble of grinding, you can try flaxseed meal.
- 3 – Organic Egg Whites
For easy separation of egg whites, try the Quirky Pluck Yolk Extractor.
- 5 tbsp – Almond Milk
- 1 scoop – Chocolate Whey Protein
- 1 scoop – Chocolate Amazing Meal
- 1 tsp – Extra Virgin Organic Coconut Oil
Blend all ingredients in a blender. The mixture should make 3 medium pancakes. Top with peanut butter for a little extra protein. Make sure it is actually peanut butter and not peanut butter spread.