Pancakes with Syrup & Fruit
This Egg Yolk Pancake recipe from the Keto Diet Calculator has long been a favorite for my Keto Kid. We started making these pancakes just after starting the diet and typically keep a pretty hefty stockpile in our freezer. While we have several variations of meals that include this pancake recipe, pancakes with syrup is definitely our son's favorite! You can either make small patches of these pancakes as part of your weekly food prep or you can be like me and make HUGE batches of them to store in the freezer. When we first started making these I always did waffles using a waffle iron but because of the consistency of the batter this recipe can be a little tricky and very messy to cook this way. I often found myself dreading having to make them and always very frustrated by the clean-up. Then one day my mom said "why don't you just use the batter to make pancakes instead?". Ugh! Yes, why hadn't I thought of that?
Equipment:
Skillet, Frying Pan or Waffle Iron
Two Medium Bowls
Whisk
Ingredients for a Complete Meal:
*Egg Yolk Pancakes (KDC Standard Meal listed under 'Egg Yolk Waffles')
Sugar Free Pancake Syrup (Maple Grove Farms, Vermont or Howards Brands)
Fruit of Choice
Butter
*Additional KDC Recipe Ingredients and Instructions Listed Below
Using the ingredients for a complete meal listed above, calculate out your recipe in the KetoDietCalculator. I have listed William's recipe at the bottom of this post for reference.
Ingredients & Instructions for Egg Yolk Pancakes
Recipe provided by the Keto Diet Calculator in Standard Meals Under 'Egg Yolk Waffles'
180 g Egg Yolk - raw
140 g Butter
2.5 g Clabber Girl Baking Powder
Vanilla or Almond Extract (optional)
In a microwave safe dish, melt your butter and let cool slightly. While your butter is cooling weigh out your egg yolks and baking powder. Whisking the baking powder into the butter first helps avoid clumping. The combine all the ingredients in one bowl and whisk vigorously until well combined.
For a skillet or frying pan, fully heat the pan to a medium high temperature. Just like any pancakes, pour your batter to fit as many pancakes as you can on the pan without touching and allow them to cook until bubbles form on the top and the edges are slightly cooked. Flip and allow them to fully cook on the opposite side and repeat until all your batter is gone (visually they will look more like a small thin omelette than a pancake). Repeat until all your batter is gone.
For a waffle iron, pre-heat to a medium high temperature and pour batter at the center of the iron stopping once the batter is half way to the edge of the iron. Because of the amount of butter in your batter, if you fill up the whole waffle iron, the batter WILL spill out the sides - and trust me it's messy. Cook to your desired likeness and repeat until all your batter is gone.
Notes:
This recipe is multiplied times 5 from the orginial recipe listed on the KDC but you can cut the recipe or multiply it by any amount you want. The original recipes calls for 36 g egg yolk, 28 g butter and .5 g baking powder. So for us the original recipe would only yield about two meals worth so I always do it in bulk multiplying it by 10 (or more lol).
This recipe freezes really well but be sure to place a piece of parchment paper between each layer of pancakes/waffles to prevent them from sticking to each other. They defrost in minutes and can be reheated from frozen.
My favorite way to prep these for the freezer is to skip layering with parchment paper and wait for the pancakes to cool to room temperature, stack them and cut them into small squares. Then I put them into a large storage container and freeze them. Being pre-cut prevents them from sticking together as much and I can simply grab a handful at a time when measuring out individual meals.
Instructions for a Complete Meal:
Once all the prep work is done for the pancakes this meal only take a few minutes to throw together. Weigh out your pancakes and butter in a small bowl, heat them up and add your syrup and fruit of choice to the top. Done!
William's Meal Calculations:
Pancakes with Syrup and Fruit
Ratio 2:75:1
32.7 g Egg Yolk Pancakes
9 g Sugar Free Pancake Syrup
23.7 g 10% Fruit or 15.6 g 15% Fruit
3 g Butter