Breakfast: Keto Recipe: Fluffy Buttermilk Pancakes

This recipe includes fertility superfoods such as:

Cinnamon, Nuts, Walnuts

Health and fertility benefits of Keto Recipe: Fluffy Buttermilk Pancakes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

Ketogenic
Paleo
Low Carb
Vegetarian
Gluten Free
2 Eggs, separated (make sure none of the yolk gets into the white!)
1/2 Cup liquid egg whites or egg substitute (or go old school with 4 fresh egg whites)
1/2 Cup buttermilk
1 Tsp vanilla extract
1 Tbsp unflavored or vanilla protein powder
1/4 Cup coconut flour (use a finely-milled brand such as Bob’s Red Mill)
1 Tsp baking powder
Dash of cinnamon (optional)
1 packet of Splenda or Stevia
Butter or oil for ultimate non-stick action
Pecans or Walnuts
Palmer’s Sugar Free Fruit Preserves
Da Vinci Sugar Free Maple Syrup
Da Vinci Sugar Free Caramel Syrup

Instructions

1.Beat the egg whites (from the whole egg) with a pinch of salt until they have soft peaks. For the lazy (me), use a hand mixer with whisk attachment.
2.Mix the buttermilk, egg yolks, liquid egg whites, and vanilla extract in a bowl (make sure it is mixed well).
3.In a separate bowl, whisk the coconut flour, protein powder, baking powder, and cinnamon. 4.Add the dry ingredients to the wet and mix until combined!
Fold the whipped egg whites into the batter; make sure not to deflate the whites!
5.Preheat a nonstick skillet over medium-low heat.
6.For each pancake, lightly grease the pan with butter.
7.Pour 1/4 cup of batter into the skillet, moving slightly to distribute batter.
8.Cook until bubbles are visible on top, then flip the pancake over and cook until the other side is golden brown.
9.Nom nom

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