These are my newest, favourite breakfast, whether that be 9am if I do a short overnight fast or later in the day when I feel I would like to break my Intermittent fast.
Now that you’re about to break the fast, you want to consume something that stimulates the digestive tract without releasing insulin.
Apple cider vinegar is perfect for this – it balances healthy pH levels, kills off bad bacteria in your gut, stabilises blood sugar and improves overall health. You can drink a glass of apple cider vinegar during your fast. But it’s a great drink for breaking it as well. Here’s what I do before eating any meals.
- 2 tbsp of raw apple cider vinegar
- 1 half of lemon squeezed into hot water
- 1 pinch of cinnamon for better blood sugar stabilisation
- 1 pinch of sea salt
Intermittent Fasting (IF) as I do is as little as 14 hours minimum and up to 18 hours. If you are fasting for longer than this I would do a bone broth (Cinnamon included, yum) to ease in to your eating window.
Once that’s done and dusted, after about a 15 to 20 minute break I sometimes choose to have a couple of Two Ingredient Pancakes/Crepes with some sugar free maple flavoured syrup a handful of berries and some Bulla Cream, I like this type of cream as it has no thickeners or additives in it. My second favourite cream is Meander Valley Dairy, Pure Cream.
Amazingly thin and delicate, these pancakes are much closer to a crepe than a traditional thick and fluffy pancake.
These delicate cream cheese pancakes are basically the world’s easiest crepes made with little more than eggs and cream cheese.
How To Make 2-Ingredient Pancakes
- 4 ounces cream cheese
- 4 eggs
- Optional: vanilla or cinnamon I rarely add anything but eggs and cream cheese, but these are fun to try
Note: 1 tblspn of cream cheese and one egg does one crepe.
Put the eggs and cream cheese into the blender. If you want any additional flavors, add them now. Blend until smooth. (This takes just a few moments.) Let the batter rest a moment while the pan heats. Butter the hot pan and start by pouring just an 1/8 cup (or two tablespoons) of the mixture onto the hot surface. Remember that it will spread out a lot; these are very thin pancakes. Or 6 tblspns will make a big one.
Cook them for just a couple minutes on the first side, just until golden, and then carefully flip and cook another minute or so on the other. Once you have a feel for the way these cook, proceed to make them as big or small as you like. Plate them and then sprinkle, drizzle or dust with the topping of your choice. Enjoy!
Another Note: If using non-stick (much easier when using almond and coconut flours by the way), try to buy them PFOA free, lead-free cadmium free.