These flourless cinnamon Egg Fast pancakes are super low carb. This recipe is suitable for gluten free, keto, Banting, and other low carb high fat diets.
My five day Egg Fast has ended and I’ve decided to continue on an alternating day Egg Fast. I lost a total of four pounds during the fast, but gained almost one pound back after the first day of low carb high fat eating.
Although weight gain is to be expected following the fast, it was a little discouraging. So, I will continue the Egg Fast every other day and try to keep my carbs below 20 grams on the alternating days.
I wish I had taken my measurements during the Egg Fast so I could see those results as well as the weight loss. I know that I did slim down in the waist and hips because my pants are no longer tight in those areas.
These flourless cinnamon Egg Fast pancakes are the result of a microwave cake I was working on during my egg fast last week. On my third try, I decided to add psyllium husks to the batter and the cake puffed incredibly high in the microwave.
The taste of the cake was more like a pancake so on my next try, I poured small amounts of the batter onto a griddle to see if it would form into pancakes. The result? Egg Fast approved pancakes!
Since I provided what I ate on the first four days of the Egg Fast in my last two posts, I’ll give what I ate on the last day here.
Breakfast: 3 eggs, Bulletproof coffee (BPC)
Morning Snack: 1 hard boiled egg, 1 organic string cheese
Lunch: egg salad with Egg Fast mayo, 3 meringue cookies
Snack: 1 hard boiled egg
Dinner: 3 egg omelette with cheese, BPC, Microwave egg cake (2 oz cream cheese, 2 eggs, 1/4 tsp cinnamon)
The chart below shows how my weight changed during the week of the low carb keto Egg Fast:
The weights were taken first thing in the morning with light clothing before eating or drinking. The 5 day Egg Fast started on 4/20/2015 with the last day being 4/24/2015.
Since I’m not a very big person, it’s pretty incredible that I lost 4 pounds in only five days. I’d like to get closer to 120 pounds since that’s the weight I feel my best.
I’m 5’3″ with a small frame, so the ideal weight range for me is 111-124 pounds. After the Egg Fast, my weight is right on the border of the high end which means I can stand to lose a few more pounds.
Did I mention that I just turned 45 on my birthday this month and as some of you older folks know, it does get harder to lose weight as you age. After the egg fast, I gained 0.8 pounds the first day on LCHF, but I lost that weight on the next day which was an egg fast day.
I’ll continue to alternate egg fast and LCHF days to see if I can lose additional weight. If not, I’ll go back to egg fasting each day.
If you are on a low carb keto diet or doing an Egg Fast to lose weight, you are going to love this recipe because it’s so easy to put together. You simply blend the ingredients up in a blender to make the batter. Then, fry them on a griddle in small amounts.
I got 9 small pancakes from the recipe, but you can make larger size pancakes if you prefer. If you are on an egg fast, you’ll want to serve these pancakes with a side of eggs made up of the extra egg yolk and one or two additional eggs cooked in fat in order to get the proper egg to fat ratio.
Now I’m not the first person to come up with egg fast pancakes. There are two other great pancakes recipes that I know of that can be incorporated into your egg fast meal plan.]
Susie T. Gibbs has a delicious recipe for Psylli Pumpkin Spice Pancakes with Salted Caramel Syrup over on her blog Fluffy Chix Cook. And, the very talented Mellissa Sevigny shows us how to make Snickerdoodle Crepes on her I Breathe I’m Hungry blog. This pancake recipe was inspired by both of these well known egg fast pancake recipes.
These Egg Fast pancakes are a nice change from all the eggy meals you eat on an egg fast. It’s also a recipe you can enjoy while on a regular low carb high fat diet.
If you are a busy person, you can make these in large batches and freeze the excess in individual servings. No time to cook on a griddle? No problem! I originally cooked the batter in the microwave and it was pretty tasty so you can micro-cook them if you wish.
Flourless Cinnamon Egg Fast Pancakes
Add all ingredients to a small blender or use immersion blender (I used a NutriBullet blender).
Pour in desired size amounts on hot griddle (350-375°F).
Flip once browned on bottom.
Remove pancakes from griddle once both sides have browned.
If on an egg fast, you'll want to eat these with the leftover egg yolk to keep the proper egg to fat ratio. I recommend eating with a side of fried eggs made from the leftover yolk and one or two additional eggs cooked in fat.
Batter can be cooked in the microwave if desired.
Makes 1 serving
Nutrition per serving: 2g net carbs