So in an endeavor to create pancakes that followed the low carb diet that reigns in this family, coconut flour pancakes were created, using eggs, milk, butter, sugar, salt, baking powder and coconut flour in place of the normal wheat flour.

The first pancake created was like eating watery, weak scrambled eggs with coconut added, and the texture left a whole lot to be desired. So more coconut was added, same result. The pancakes also liked to burn in record time, and were pretty impossible to flip. Realising this was probably due to the coconut flour not combining with the liquids very well, hemp flour was added.

As much as I’d like hemp flour to just be ground up hemp buds and leaves, it unfortunately isn’t, nor will it get you high. However, it seemed to impart the desired texture, and the new mix went on the pan. The result was sadly similar, and with more solids added, it began to stop cooking in the middle, leaving an unpleasant, uncooked gooey centre. I mean that in a bad way. Not like brownies which are amazing.

Losing patience fast, I decided to add spelt flour, which is as close to normal flour as I’ll ever see in this family, short of going on a pie binge.

The result was…..even less than ideal. Greasy, burnt on the outside and entirely raw in the centre, the Frankenstein monster I called “pancake” was nearly inedible for its taste and texture.

I guess this goes to show, that even though I’m a good cook, low-carb food is f***ing confusing and awful.