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KETO PANCAKES

How to make delicious pancakes without flour at all.

The most favorite recipe for keto pancakes - I am incredibly grateful for it to the group in the fb “I don’t know how to lose weight”, which once began a long time ago with Ducan's recipes, and now Yulia Ataeva, the author of the recipe, practices carnivor.

Below are the flourless pancakes recipe, and first, here are some helpful tips to help you cook.

Add psyllium for beauty. If you want the edges of the pancakes not to dry out, and the dough to be a little denser, add 1 tablespoon of psyllium powder to 5 eggs and mix thoroughly. These pancakes are thicker and perhaps a little more similar to regular pancakes, but they break more easily.

Play with the temperature. In my skillet, my pancakes cook perfectly at 7 out of 9, check your stove

Measure the dough. To make all the pancakes the same, beautiful and evenly fried, measure the dough. For my small skillet, I use a 1/4 cup measuring spoon, that's 60 ml. A glass or something similar will do

Measure time. Today I actually set a stopwatch. My 60 ml pancake bakes for 70-80 seconds on one side and 40 seconds on the other, that's quite enough

Grease the skillet gently - if you pour the oil directly, the pancakes burn very easily. In theory, there should be enough butter in the dough, but I still grease the pan a little with a paper napkin with ghee.

INGREDIENTS

  • Eggs

    5 pieces

  • Cream cheese

    130 g

  • Olive oil

    15 g

  • salt

    1 g

COOKING TECHNOLOGY

I usually make a small serving of 3 eggs, 2 tablespoons of soft cheese (mascarpone, my love) and a teaspoon of butter. And I add a huge handful of spinach - for a joyful green color and more density. But sometimes I make a lot of regular pancakes at once and then eat them for a couple of days.


All ingredients just need to be whipped with a mixer or blender and baked like regular pancakes, over medium heat. Yes, these pancakes may be a little more difficult to turn than regular pancakes with flour, but then there is no coconut or almond flavor, no omelette flavor, and I also don't know how this magic works.


This amount of dough makes about 8 medium-sized pancakes. Pancakes can be frozen for up to 2 months, they can be safely stored in the refrigerator for 2-3 days, preferably in a closed container or food grade plastic so that the surface of the pancakes does not dry out.

One pancake on mascarpone:

Proteins 4g / Fats 12g / Carbohydrates 1g

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