Low Carb Cannabis Flour Pancake topped with provola cheese and Italian raw prosciutto. You won’t get a ‘high’ but you will be highly impressed by the texture and taste.
Hold on a minute! Pancake is OK. Provola is OK. Prosciutto is OK. But Cannabis flour? Really? Isn’t it illegal? Yes, Cannabis. Really. And no, it’s NOT illegal. Cannabis flour, aka Hemp flour, contains virtually no THC. It is the THC element – a cannabinoid – that makes you ‘high’. THC is what makes Marijuana a recreational and medicinal ‘drug’. Hemp, on the other hand, is an amazing fibre used industrially for a variety of things, from textiles to cosmetics to food.
Then why not say hemp in the post title and recipe, and avoid controversy? Sometimes, I enjoy being controversial. It makes life interesting 😀 I bought my perfectly innocuous flour in Italy, with the front of the packet clearly stating “Cannabis“. If the producers can do it, so can I.
In case you’re wondering, let me set the record straight. I am not a ‘user’, but I don’t actually have any issues with cannabis being used recreationally. Up-to-date research indicates that cannabis, a.k.a. marijuana has pronounced health benefits on a variety of medical conditions. Study after study has proven that it is far safer than alcohol and less addictive than nicotine. So what’s the problem? As far as I’m concerned, no free human should be deprived from choices, as long as those choices don’t harm others. Enough said. I am not an activist.
Back to the kitchen and my lovely lunch……
Cannabis, provola and prosciutto. A weird combination that works.
I don’t know about you, but I occasionally get bored of cooking with coconut flour and almond flour. These two are the bread and butter of ketogenic recipes for good reasons. They are natural, not derived from evil grains and less carb-loaded than many other flours. However, almond flour delivers a very strong, particular flavour and tends to be quite grainy in texture, while coconut flour is so thirsty it needs countless eggs to stop recipes being inedibly dry.
For a few weeks now, my kitchen has seen a new favourite take the spot of honour on the side counter. I’m talking about chickpea flour, a.k.a. gram, besan, garbanzo flour. And yes, before you ask, I will be posting my chickpea flour recipes very soon.
But whilst browsing in the local organic store last week, I spotted a packet of Cannabis flour. I picked it up, looked at the nutritional information label and read: carbohydrates 3g, excluding fibre. Wow! Less than coconut flour! Ignoring it, thinking it would probably taste vile, I carried on looking around the isles. But that simple-looking little packet beckoned me until I decided to buy it.
I got home excitedly, opened the packet and couldn’t wait to test it for lunch, having made up my mind to make a pancake.
A not-so-appealing cannabis flour and egg mix.
When I stirred the powder into my beaten egg, it looked pretty revolting. Very green and reminiscent of a spirulina drink. But then I cooked it and it turned a lovely wholemeal brown. Minutes is all it took. And it turned out really nice. Not too dry, not eggy-soft, not omelette-like in consistency. Just like a not-too-thin pancake, it was crispy thin on the outside and soft-ish on the inside. I took a bite before turning it into my lunch, expecting disgust, but it was a revelation!
I topped it with provola cheese and raw prosciutto, squirted some sugar free mayonnaise on top, added some black olives and went to heaven!
You think I’m exaggerating? I had the same lunch for the next 3 days and I would have continued had I not finished the provola.
Just one tablespoon (10g) of flour is all it took to make this pancake. Less than 5 min. 0.3g carbs. No dry mouth. No-brainer.
- Yield: 1
- Serving: 1
- Calories: 722
- Fat: 58g
- Net Carbs: 1.6g
- Protein: 47g
- 1 small egg
- 1 tablespoon organic raw hemp protein flour (U.S. option HERE)
- ½ teaspoon organic raw dark chia seeds (U.S. option HERE)
- pinch of fine himalayan pink salt (U.S. option HERE)
- 1 teaspoon organic raw coconut oil (U.S. option HERE)
- 100g provola (or other strong-flavoured cheese)
- 2 slices of prosciutto (raw Italian prosciutto such as Parma or San Daniele ham)
- (optional) sugar free mayonnaise (U.S. option HERE) This is the best mayo ever and it's virtually zero carbs!
- 4 black olives (optional)
- in a small bowl crack a whole egg and whisk lightly; add the cannabis flour, then incorporate chia and salt.
- put the coconut oil in a non-stick frying pan or pancake pan and heat on high.
- pour the pancake mix onto the hot oil, turn the flame down to medium and cook each side for a couple of minutes until crispy.
- serve immediately, topped with sliced provola cheese, prosciutto, olives and mayonnaise.
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