swedish pancakes - experiment question

[LisaS]

I'm going to try and adapt Swedish pancakes to low carb. I figure that since they are basically egg & milk & butter & a little flour (very crepe like) it should be fairly simple to get something pretty close. Its the flour that has me stumped. Soy flour would overwhelm it flavorwise I think.

so for you low carb experimenters out there - what would you recommend in place of the usual flour to give the batter just that little bit of body? Wheat gluten? Something else?

[Mitra]

Lisa, I'm not familiar with Swedish pancakes, so could you post the original recipe, please? (Assuming it's fairly short.)

[Billie]

I would try a couple of tablespoons of oat flour, you just need the consistency to bind them. Or even add some cottage cheese for extra protein or cream cheese or protein powder. We have low carb pancakes almost twice a week, Gabe uses cottage cheese whipped well, protein powder, oat flour with eggs, spices and extracts. The Swedish pancakes are just a little thinner batter. Yum!! Let us know how they turned out!

[Gaelen]

Mitra, this is an example of a typical Swedish pancake recipe:
http://www.skandland.com/pancakepleas.htm
I would also try oat flour, Lisa...for this recipe, I'd substitute in 3/4c oat flour for the cup of wheat flour suggested, or even go 1/2 cup oat flour and 1/2 cup vital wheat gluten, which would take care of the binding without upping the carbs too much. You could also try a combination of oat flour, vital wheat gluten and sour cream. And I second Billie's 'yum'--be sure to share your experiment's progress and final results!

[Mitra]

Thank you, Gaelen. Actually, the recipe looks just like English pancakes to me, though with maybe a bit more flour and milk per egg than English ones.

You and Billie have already made plenty of suggestions for de-carbing the recipe.

Lisa, let us know how it goes?

[gator8me]

is oat flour lc or is almond flour more lc?

[Gaelen]

Oat flour is lower carb than wheat flour, or whole wheat flour.
Vital Wheat Gluten is lower carb than oat flour, and has more protein.
Almond or any other ground nut flour is lower carb than oat flour, but also usually lower protein than vital wheat gluten.