I Lost 15 Pounds While Enjoying Pancakes, Here’s The Recipe
During quarantine, I ballooned to well over 200lbs. Typically I weigh in at around 180lbs.
I was so ashamed that I couldn’t fit into my favorite pair of jeans or most of my clothes.
I knew something had to change.
I started out with exercise and asked a friend to be my accountability buddy. The results were slow at first. Then another friend pointed out that in order to lose weight a total lifestyle change had to occur. Weightloss is 20% fitness and 80% diet.
So, he helped me with a nutrition plan. Together, we calculated my goal weight and the calories and macronutrients I needed to consume in order to get there. Macronutrients can be broken down into three categories: carbs, protein, and fat.
The goal was to continue eating foods I enjoyed that were healthy while maintaining a caloric deficit.
But I struggled with staying within my allotted carb allowance. While carbs are important for brain function, I was consuming too much. This hampered my weight loss journey.
The problem: I didn’t want to sacrifice flavor and satiety to meet my goals. Of course, it was important to be disciplined. But I refused to be miserable.
Then I found a little slice of heaven in the form of low carb pancakes.
After playing around with a few online recipes and changing things up to suit my palate I’ve created my own recipe that makes my stomach and heart content.
Here’s how I make 4 medium-sized blueberry pancakes while kicking my hunger and the weight!
2/3 cup Almond Flour
1 tsp. baking powder
2 room temp. eggs
4 oz softened cream cheese
1 tbsp. lakanto golden monkfruit sugar (or your favorite sugar replacement, this ingredient is totally optional, I just like the added sweetness)
1 tsp. vanilla extract
1 pinch of salt
A dash of nutmeg
A sprinkle of cinnamon
A pinch of ground clove
A dash of ground ginger
Combine dry ingredients and whisk with a fork or mixer. You can choose to add all your wet ingredients at this point and mix till combined. Or, you can throw everything in a blender and blend till smooth. I typically use my blender.
The key to getting super fluffy pancakes is to let the mixture sit for 10 minutes before cooking them!
Next, grease your skillet or griddle or whatever it is you typically use to make pancakes and place it on low heat. Pour 1/4th of your mixture on the skillet. At this point, I push 3 to 4 blueberries into each pancake. I wait for bubbles to form on the surface and for the sides to stiffen up a bit before flipping.
After they’ve been thoroughly cooked I stack ‘em and snack ‘em! Feel free to use any low carb maple syrup. But between you and me, these pancakes taste delicious all by their lonesome.
I’d place nutritional facts but I’m not a dietitian. All I know is that I weigh and measure my ingredients and stay within my allowed calorie limit. The pounds are still sliding off!
The Almond Flour I use is the Kirkland brand, which is already sifted. Net carbs for a 2/3 cup of this flour is 5.3 grams. The net carbs for 2 eggs is 2.2 grams. 4 oz of cream cheese is 4.8 grams. Lakanto Monk fruit sweetener has zero net carbs. These come up to 12.3 grams of carbs. Of course, this doesn’t include the blueberries which I use sparingly in this recipe (approximately 16 blueberries).
This is my thought process behind counting my carbs to stay at a deficit. This has been effective for me, but make sure to consult your dietitian as I am not a healthcare professional.
And for all my #keto lovers out there, this recipe is definitely keto-friendly!
There you have it, folks. In order to lose weight, I first asked for help to determine my calorie and macro limits. Then chose foods I enjoyed that stayed within those limits. Being at a caloric deficit means manipulating old recipes. But trust me, it’s worth it.
Though these may not be your grandma’s pancakes I guarantee they’ll taste just as great!