Galettes (Swedish Pancakes)
Galettes, or Swedish pancakes, are delicious, easy to make, and really nutritious to boot.
This recipe has been adapted to fit an LCHF nutritional profile featuring few carbohydrates.
Instead of flour, the galettes contain unflavored whole psyllium husks, which have no carbohydrates. Look for them in the gluten-free section of your grocery store or health food store. Several merchants also sell whole psyllium husk online.
Psyllium husks swell to many times their original size when they come in contact with liquids, and hold the batter together.
The recipe is taken from my cookbook Low Carb High Fat Cooking for Healthy Aging.
This book I wrote along with Annika Dahlqvist, MD, founder of the LCHF-movement in Sweden.
Makes 5–6 small pancakes
- 2 large eggs
- 1/3 cup + 1 1/2 tablespoons (100 ml) heavy whipping cream (or coconut cream)
- a pinch salt
- 1 tablespoon whole unflavored psyllium husk
- butter, for frying
Beat the eggs with the cream and salt. Sprinkle the psyllium husk over the egg batter while continuing to beat. Leave the batter to rise and swell for 10 minutes.
Whisk the batter thoroughly and fry the galettes in a non-stick, Teflon-style frying pan (to make it easier to flip them).
Brown a dollop of butter and use about 1/4 cup (50 ml) of batter per pancake. Fry them for a few minutes on each side until they’re golden brown and crisp around the edges.
Whisk the batter thoroughly between cooking each galette. If the batter thickens too much, dilute it with some added water or cream.