By Cinderella
Speedy low-carb pancakes
I was searching for a pancake recipe from the very beginning of our low-carb journey. I tried many, but none had the texture of a real pancake. Until I discovered this one. It contains only cream cheese and eggs. No almond or coconut flour. The texture is exactly the same as a very thin crêpe. I invested in two really good non-stick frying pans to speed up the baking part because it takes only seconds to mix. Smaller pans work better for low-carb pancakes, as it makes it easier to flip them - remember, there is no gluten to give them structure.
Updated at: Thu, 17 Aug 2023 00:18:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
6
Low
Glycemic Load
1
Low
Nutrition per serving
Calories222.5 kcal (11%)
Total Fat20.6 g (29%)
Carbs8.2 g (3%)
Sugars1.4 g (2%)
Protein7.5 g (15%)
Sodium215.7 mg (11%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat two 17 cm non-stick frying pans over medium heat.
Step 2
Combine the cream cheese, eggs, lemon zest, salt and erythritol in the bowl of a food processor and process for 2 minutes until well combined and foamy.
Step 3
Lightly brush the pans with some of the melted butter or oil (do not use too much.
Step 4
Pour about 60 ml batter into each pan and swirl it around to evenly coat the bottom. Fry on one side until the edges start to turn golden brown and tiny bubbles appear on the surface of the pancake.
Step 5
Do not turn too soon or it will break. Place the edge of a palette knife under the pancake. If it starts to lift easily, it is ready to turn. Carefully flip and fry for 1-2 minutes on the other side until golden. Repeat with the rest of the batter, greasing the pan as needed.
