Some of you know all about HCG, and some of you are probably quite confused about my frequent mentioning of it… others probably don’t give two straws that I’m babbling about things in code and live by unknown food rules. To make a long story short, after weight loss on HCG you come to a phase of stabilizing, where you eat certain types of food until your weight is steady over a length of time, and by this method you keep from gaining all the weight back that you lost. You re-set your metabolism. Sounds hokey? Tell that to the thousands of people whose testimonies I’ve read. Anyhoo. While stabilizing you don’t get to eat starch or sugar, which takes care of pancakes on any average day. I started learning to bake using almond flour, but then too much almond was making me gain weight so i had to stop. I finally found that soy and coconut flours are okay for me right now, and three days out of the week you’ll find me eating pancakes adapted from this recipe. (Baking powder and corn starch are both starch so they had to go.)
1/2 cup soy flour
3 Tbsp coconut flour
3/4 tsp baking soda
1/2 tsp cinnamon
1 teaspoon stevia powder (I just use one packet SweetLeaf)
1 tablespoon oil(I use grapeseed)
3/4 cups soymilk (or real milk if you have no dairy issues)
1/2 teaspoon lemon juice
1-2 Tbsp water
Put a heavy cast iron pan on to heat. Whisk together dry ingredients. Beat liquids separately (I like to measure the lemon juice in the same spoon I used for the baking soda, and listen to it fizz. 😉 ) until egg is thoroughly beaten in, then add to dry ingredients and mix just until combined. After a few seconds the coconut flour will ave absorbed quite a bit of the moisture and your batter will be very thick. At water a tablespoon at a time until it’s closer to pancake consistency, but it should still be a bit on the thick side. Drop by about 1/3 cup into hot oil; you may need to spread the batter out a bit, it probably won’t run. It’s not as good in the end if it DOES run. Bubbles don’t really form like in traditional pancakes, but when the top is starting to dry around the edges it should be time to flip them. You may need to add a bit more oil to the pan.
My favorite way to eat these is with frozen blueberries that have been zapped in the microwave until they are warm and have created their own juice with no effort on my part, and sugar-free maple syrup. Yes, hcg has brought me THAT LOW. Fake syrup. *sigh* However, when ya can’t have the real thing, these are mighty tasty!