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Low Carb Chinese Pancakes

Low Carb Chinese PancakesLow Carb Chinese PancakesLow Carb Chinese Pancakes. This is the first new recipe I have done in a while and the last puzzle piece to making perfectly successful LowCarb~Keto Peking Duck. It just seemed easy to use bib lettuce wraps so why bother with a low carb Chinese pancake. Well, the only reason is because it bugged me that’s why. And you know how it is when something bugs you, you have to fix the bug or…at least I did. Low carb Chinese pancakes are easy to make with only four ingredients. Enjoy.

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Chinese Pancakes
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Ingredients
  1. 1½ C Carbalose Flour
  2. 2 T Gluten
  3. 1 t Butter
  4. ¼ t Salt
  5. ⅔ C Boiling Water
Instructions
  1. Combine and mix dry ingredients.
  2. Slowly add boiling water while mixing with a fork. The dough is going to look gnarly to begin with so don’t worry about it.
  3. As soon as the dough is cool enough, begin to hand knead it for about 7-8 minutes.
  4. Form into a ball, cover with film, and let it rest 30 minutes.
  5. Roll dough about ½" thick and with a 1½" biscuit cutter, cut as many disks as you can, gather left-over dough and repeat until you have 16 disks.
  6. Cover them until ready to roll.
  7. Take one disc and with your fingers, press into about a 2” disc.
  8. Now roll into a very, very thin circular pancake about 4-5 inches in diameter. The thinner the better.
  9. With a pan on medium heat add one pancake, heat for about 1-1½ minutes, turn repeat.
  10. Lay on flat surface (a plate) and immediately cover with film or plate while hot.
  11. As you are cooking each pancake, roll the next one and repeat for the remaining fifteen, stacking them and keeping covered, as they are finished. (They will not stick).
  12. Keep pancakes covered and stacked until ready for use and yes, they will freeze and no, they will NOT stick together.
  13. 16 Servings (Pancakes)
  14. 31 Calories, 2.1g Protein, 1.2g Fat, 4.6g Carbs, 2.7g Fiber, 1.9g Net Carbs
Notes
  1. The first cooked side will also look a little gnarly (use as the Inside) but for whatever reason and I don't know why, the second side will have those nice little brown spots.
  2. Do not over-cook these as they will become less pliable.
  3. If you were to make the same pancakes with regular flour they would each have about 11g carbs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/