Me Berry Pancakes are one of my go-to breakfasts. I have them at least once a week and enjoy the luscious pancake goodness while knowing I'm eating healthy.
So How Can You Eat Pancakes and Lose / Maintain Your Weight?
Glad you asked! My Me Berry Pancakes are made with Me Alternative Baking Mix which is
- Dairy Free*
- Gluten Free
- Nut Free*
- Wheat Free
- Sugar Free
* If you choose the option to make it that way.
I can slather them with organic butter and a sugar free syrup, and they taste enough like the guilt-provoking wheat pancakes of my childhood to keep me happy.
Unlike a lot of the keto recipes with high amounts of almond flour, they shouldn't cause inflammation. They're high enough protein to keep me full for hours, which is hard to do.
Each yummy serving is less than 200 calories, even with most syrup choices.
If you don't have Me Alternative Baking Mix on hand, you can substitute 1 tbsp coconut flour, 1 tbsp golden flax meal and 1 tbsp almond meal per serving. THM Baking Blend will also work.
If you have allergies and can't use those substitutions then see my Me Alternative Baking Mix post for ideas.
Origins of Me Berry Pancakes
I used the Thin Healthy Mama "bring on da buttah pancakes" as my starting point for this recipe. Then, I made so many changes to it that I created a new recipe by default.
Why not use their recipe? Because the Trim Healthy Mama Baking Blend is convenient, and made with quality ingredients but pretty expensive. I could make my own baking blend and use it for a fraction of the cost. Also, with the Me Baking Blend, you can change the ingredients based on food allergies, type of diet preferences such as vegetarian, etc.
Finally, I can't use their Trim Healthy Mama sweeteners like Super Sweet Blend, which is called for in their recipe. I use monk fruit powder in the Me Berry Pancakes instead. If you want to know more about why monk fruit powder, you can check out my post For the Love of Sugar: Addiction and Natural Substitutes.
However, I'd be remiss without raving about the kitchen wizardry of Thin Healthy Mama sisters. I frequently use their recipes as a starting point to create vegetarian, monk fruit powder sweetened, lower fat, or some other option recipes. My copy of the Trim Healthy Mama Cookbook is looking pretty grimed up from all the food splatters as I work with it. 🙂
So What Type of Berry Do You Like?
Hands down, for me, it's raspberries. They have a sharper taste than blueberries, can be crumbled up straight out of the freezer bag for little bursts of raspberry flavor in my Me Berry Pancakes. Plus, they're lower carb count than blueberries.
I use frozen organic raspberries, and I always have a bag of them in the freezer ready for making these pancakes.
I like to spoon the batter out onto a hot griddle, then sprinkle pieces of raspberry over the top of the batter, and cover with more batter with a spoon. That way, I'm sure to get raspberry flavor in each yummy bite.
If you haven't tried raspberries in your pancakes before, then you've missed out. Unless you just really don't like the taste of raspberries, you gotta try it.
Of course, if you're not into berries at all, then you can leave out the berries. I'm not much of a plain pancake person, so with no berries, I'd have to add in something else. Maybe chocolate chips, sugar free of course, or chopped pecans, or both. Uh oh, I see a variation coming up soon for breakfast. 🙂
Let's Keep It Healthy
I eat Me Berry Pancakes because they taste good, and they're healthy. So when I put together my pancakes, I make sure I'm using healthy ingredients. That way, I'm making a total meal that's healthy, too.
Diet Plans and Ingredients
For any type of food combining eating plan, these pancakes are very low carbohydrate and higher in fat (although they're not that high fat overall). They provide a good amount of protein. For THMers, they're going to be a THM FP or S, depending on whether you use any oil to cook them and if you put butter on top when they're done.
I usually cook them in a cast iron griddle coated with butter flavored cooking spray. After I slide them on my plate, I slather on some organic butter. Why organic? Because bad chemicals are primarily concentrated in fat. If I'm going to buy dairy products organic, for sure, I'll buy high fat products organic.
Since the batter is fairly low fat, I don't add any oil to it, and I don't use oil on my skillet, I save all those lovely fat calories for my butter topping. Pancakes just don't taste like pancakes to me without melted butter on top.
For syrup, I either use a homemade sugar-free syrup of some type. You can see all the different varieties of syrup I recommend in Oh! Sweet Syrups post.
Make It a Healthy Meal
This recipe makes three small pancakes, about the size of the palm of my hand. I have a very hearty appetite. Imagine the appetite of a huge man, and you'd be right on for my appetite. Me Berry Pancakes fill me up with no problem. Probably because they're super high in fiber, too.
If you want to add more food though, you can add an egg on the side, some other type of breakfast protein or even be crazy and eat a salad first 🙂
I usually drink organic decaffeinated tea with my pancakes. Sometimes, I'll have organic swiss water process decaffeinated coffee instead.
Family Size It, Please
Sometimes, a single serving just isn't enough. This recipe is super easy to bump up more servings. Just take the ingredients and multiply them by the number of servings desired.
So, for example, if I want to make four servings instead of one, I'll use
- 1 1/3 c Me Baking Mix
- 2 tsp aluminum-free baking powder
- 4 eggs
- 1 tsp vanilla
- 1 1/2 c almond milk
- 1/2 tsp cinnamon
- and 1/4 tsp salt
- monk fruit powder to taste.
If you want eight servings, then you'd double the four serving amounts above.
Even if you're cooking for yourself, you still may want to double the recipe and refrigerate or freeze it. These pancakes reheat well.
Have you tried Me Berry Pancakes? Have you gone all out and tried raspberry? What's your favorite combo for berry type and syrup type? Please leave a comment and share your experiences!
Me Berry Pancakes
- 1/3 c Me Baking Mix
- 1/2 tsp aluminum-free baking powder
- 1 pinch sea salt
- 2 dashes cinnamon
- 1 large egg or egg substitute equivalent
- 1/4 tsp vanilla
- 6 tbsp unsweetened almond milk Coconut milk also works
- monk fruit powder To taste
- cooking spray
- 1/4 c raspberries or other berry, frozen work well
- 1 tbsp organic butter
- sugar-free syrup
- Heat your skillet or griddle on medium low. I use a round cast iron griddle. While your skillet is heating, mix the batter.
- Mix all the ingredients except the raspberries, butter, and cooking spray in a large enough measuring cup with a handle. (This makes it easier to spoon out your batter.)
- Spray the skillet or griddle with cooking spray. I use butter flavor.
- Immediately, spoon out the batter to make three pancakes
- Crumble the raspberries on the pancakes and use your a spoon to push a little of the batter over them. They don't have to be covered all the way.
- Spray cooking spray over the pancakes.
- Flip pancakes when done on the side cooking. (You can lift the side with a spatula to check. They won't break because they're small.) Around 3-5 mins.
- Allow to brown. Will take another 3-5 mins. Place on plate and spread butter on to melt (if you're using butter.)
- Use a sugar-free syrup as a topping if you'd like. Check out my Oh! Sweet Syrups for recipe ideas.
- I make three small pancakes because they're so much easier to flip that way.
- This is a THM S meal if you're doing Thin Healthy Mama.
- You can use other low carb add-ins in place of the berries.
- Make sure to use a healthy sugar-free syrup if you use a syrup. Check out my Oh! Sweet Syrups post for ideas.
Nutrition*: Total Fat: 9.9g, Total Carbohydrates: 20.5g, Dietary Fiber: 17g, Protein: 15g
*For single serving with standard choices of almond milk and egg. Adding one tablespoon of butter will add 100 calories.