Won't break your digits 3 Carb, 3 Ingredient, 3 minute Pancakes!

Hi Brian,
Desperately need to shed 20 lbs. Want to try LCHF way of eating but must admit it’s a shock to my old brain to fully understand how it bodes well for one’s health. Sure, low carb = no problem. It’s the high fat that doesn’t make sense to me, as yet. I’ve been using Skim-Plus, nearly avoiding all butter, etc.

Triglycerides are low; HDL good, LDL could be lower (98), and cholesterol holding at 191. Concerned that consuming high fats could negatively affect me but, hey, willing to try it out.

If you have time, could you please give recipe for your low carb latkes? I thought potatoes (which I hate giving up) were on the ‘do not use’ list.

Brian, just saw your recipe. Forgive me; I am NOT techno-savy!:roll_eyes:

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I think to really be successful at LCHF you need to come to terms with eating fat. Many people find that after eating high fat for some months their cholesterol actually improves. I personally could care less about my cholesterol, if anything I think high blood sugars are the biggest issue.

You can access my recipe from the link in my post above, but because you are such a nice person and Passover is coming up, here it is again:

In celebration of the very important Jewish holiday of Passover I am giving you you my recipe for Cheese Latkes. Latkes are a traditional Jewish food served during both Hanukkah and Passover. You don’t have to be Jewish to enjoy them. I would note that most recipes for Latkes are synonymous with potato pancakes and are pretty darn high carb. It is my position that since potatoes are a new world food, truly traditional latkes must be made from cheese. My recipe is is based on one from Tory Avey.

Brian’s Low Carb Cheese Latkes

1 15-ounce container ricotta cheese
4 eggs
6 tablespoons all-purpose flour
2 tablespoons butter, melted and cooled
2 tablespoons sugar
1 teaspoon vanilla extract
Butter and/or vegetable oil for frying (I clarify the butter and use a butter/oil mixture)

Mix cheese, eggs, flour, melted butter, sugar and vanilla in a food processor

In a heavy griddle, heat oil (or butter) and cook the latkes similar to how you would cook pancakes, usually about 4-5 minutes

The estimated carb content for the entire batch is 85g, about 35g of which comes from the flour. You could readily substitute for the flour and get it even lower, but as written, this ends up with about 10g carbs for 2-3 latkes. Also, you could substitute for the sugar, but actually I found that the sugar made a big difference in how well the latkes fried, becoming caramelized and forming a crispy crust, hence I keep the sugar. If you really want low carb, substitute almond meal for the flour and splenda for the sugar.

Early Chag Sameach


@cynthia_rogers They tasted great!
We made them a little smaller in size and also fried some turkey bacon on the side for a little bit of added protein. Since I skipped breakfast that day it was essentially brunch, so I allowed myself to eat a little more than my usual 6-8 grams carbs for breakfast. I didn’t experience a BG spike (I think my BG was in the low 90s afterwards). So it’s a success in my book!

I really want to give coconut flour a try since it seems to work better for achieving a more fluffy-cake-y texture but when I look at the labels they say there’s 21 grams of carbs for a 1/4 cup (and that’s for organic flour with the only ingredient being coconut). So many low-carbers use it though, so I wonder if I’m missing something?

Haha, @Brian_BSC, thanks for sharing your recipe.
I will actually be celebrating Passover this year with some family in Israel.
No matzos or matzo ball soup for me though. :sweat_smile:

I’m still trying to figure out my insulin regime for this long 24 hour trip there plus the 10 hour time difference but that’s another topic.

That sounds like a wonderful trip. My wife is the Matzo ball wizard, but I make the chicken stock. I actually do ok with a matzo ball or two.

Potatoes were not known in the western world until the spanish brought them back in the sixteenth century. I’ve always felt that cheese latkes are “original.”

@Brian_BSC Could be! My mom always made cheese latkes too using very similar ingredients (sour cream instead of ricotta and some milk). She never measured anything or used a written recipe, just whipped it out. So did my grandma. Those were a staple in our house and we ate them year-round though they were more of a “special treat” as we only had them maybe once a week.

Early Chag Sameach to you too! :slightly_smiling:

Hey, you two! Have to get thru Purim first! :smiley:

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Just picked up all the ingredients and hoping to whip up a batch this weekend. I did buy the almond meal/flour. Will need to divide recipe in half since I live alone.

Looking forward to a new eating experience!


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I hope they are delicious! Let us know!

The cream cheese and egg combo seems to be a keto staple for any kind of dough (oopsie rolls). You can separate the egg whites and whip it up with cream of tartar before adding the cream cheese and yolks to make it fluffier, then add in splenda or whatever else for flavoring. This website has a lot of variations, from bread to pizza crust to casseroles!

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I made “breakfast” for dinner tonight. These were delicious and really easy. I had a mini food processor which did the trick, though I softened up the cream cheese a bit in the microwave before mixing. Since they were so low carb, I used real maple syrup because the sugar free syrups make me want to gag. I will definitely be making these again. Thanks for posting the recipe.

Has anyone tried freezing these pancakes after making them? Between getting my 13-year-old out of bed in time to feed and water the cats and dog, bathe, get dressed, brush her teeth, Keurig my coffee, and put on way too much eyeliner and getting my old, fat, and arthritic body down the stairs and out the door to get to school and work (respectively) on time, cooking breakfast on weekdays is out of the question for me. I would be motivated to make a crapton of these pancakes on the weekend if I knew they froze (and reheated) well…

Thanks, Eric, good to know these can be frozen!

And DON’T EAT FOOD THAT IS STILL FROZEN unless it is an ice lolli (Popsicle) or ice cream!!! :icecream::stuck_out_tongue_closed_eyes:

This is my exact problem, too. This is actually my main obstacle to jumping on a lower carbohydrate diet, which I think I would benefit from. I’m not an experienced cook and have limited time in which to do it, so I’d like to be able to cook most things in advance on weekends (I’d be willing to dedicate an entire day to it) so that I can just warm things up to eat during the week. (Also, I hate cooking meat. I find raw meat revolting and am always paranoid it’s not cooked through. So this is also something I need to overcome!)

I’m planning on trying these pancakes (as soon as I can figure out a substitute for cream cheese as I’m allergic to milk…) or similar LC pancakes and, if I could freeze them, that would be perfect.

Also, curious what people use for syrup. All the sugar-free ones I find in stores are full of chemicals I can’t pronounce. I’d like something I could make on my own that’s healthier.

I haven’t been a huge fan of maple syrup for many years now, ever since I had a (thankfully short-lived) job right after I graduated from high school working on an assembly line folding maple syrup-baited cockroach traps. (The advertising slogan was “Roaches check in, but they don’t check out!” I ended up using some of these cockroach traps months later when we had a cockroach issue in an apartment I rented in San Francisco. They were very effective; one day I went to change out the traps and happened to look inside at the “victims”. There were quite a few of varying sizes and I swear they were placed in a nativity scene arrangement, complete with a little cockroach baby Jesus and Three Wise Men!) But I digress. The scent of maple syrup permeated not only my clothing, but my skin, hair and, I believe, my very soul. My roommates would insist that I undress on the doorstep before even entering the apartment and make a bee-line to the shower for a thorough scrub down. As a result of my limited time spent as a constructor of “vacation” domiciles for cockroaches, the scent of maple syrup can on occasion nauseate me even almost 40 years later. That being said, if my daughter wants maple syrup on her pancakes or waffles, I use the real thing and just adjust the insulin dosing accordingly. (Jen, I heard a rumor that it is a legal offense to use anything other than genuine maple syrup in Canada, and can lead to the “offender” having to pay a large fine and/or serve extended time in a high-security prison!:wink:) I encourage my daughter to have some berries and/or whipped cream from a can (best invention since the wheel) on her pancakes whenever possible.

I hear you on the grossed-out-by-raw-meat thing loud and clear! Salmonella and E. coli are NOT our friends, not to mention Taenia solium and a veritable myriad of other parasites. “Cook the crap out of it unless it’s cookies!” has always been my motto. Whenever I have red meat at a restaurant, which is seldom, I’ve learned to ask for it to be prepared burnt because whenever I ordered it “well-done” it would arrive on the plate still oozing blood and moving ever so slightly…

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Good move; I often use small amounts of maple syrup and sugar. It’s much better that the fake substitute and portion control does the trick. I had a little maple syrup over my sausages with scrambled eggs last night.

Haha, believe it or not, I tried real maple syrup for the first time only a few months ago! Growing up I always used the nasty sugar-free stuff (well, it doesn’t taste nasty, at least not to me, but after reading the ingredients I’m not sure there’s any actual food in there). The maple syrup seems to skyrocket my blood sugar. Maybe I am using too much. I like the whipped cream and berries idea, though, that sounds good!

I’m taking a FoodSafe course for work purposes and I thought it might help me with my raw-meat problem. But, nope. It’s just made me even more paranoid. Although, part of my problem isn’t just the issue of food poisoning but the fact that the texture of something like raw chicken, and having to cut it up, is just disgusting and makes me not want to eat it. (I’m not vegetarian, though, and would eat meat no problem if I didn’t have to cook it!)

Hi! I checked with a friend who makes double batches often. She assured me they can be frozen!:blush:

Jen, you tried real maple syrup for the first time only recently?!?!? You call yourself Canadian?!?!? :wink: I’m sorry to hear that maple syrup causes your BG to spike :disappointed:, because it tastes so darned good compared to the fake, unpronounceable-ingredient version. I also grew up with the fake stuff and was rendered speechless the first time I tasted the real thing.

When it comes to parasites and animal protein, knowledge can be a distressing thing. During my undergraduate years, I developed a special interest in parasitology. What I learned was enough to turn me vegetarian for awhile. My craving for beef and chicken and lamb and turkey soon overcame my fear of parasites, however, and I am once again a happy omnivore. No more beanie-wienies for me!

RE your aversion to the texture of raw meat: how about wearing a pair of thick, washable cotton gloves under some waterproof gloves (dishwashing or surgical)? This could “blunt” the aversive tactile sensations you describe. Just a thought. And there’s always aversion therapy which can be very useful in developing distress tolerance. Too bad you don’t live closer or I’d offer to clean, cut up into serving portions, and freeze all your animal protein for you on a monthly basis…

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