Easy to make, delicious keto friendly pancakes.
Ingredients:
Pancakes:
3 eggs,
300g milk,
Pinch salt,
1/2 tbsp sweetener, (erythritol/stevia mix),
Tbsp psyllium husk,
1/2 tbsp flaxseed meal,
Tsp olive oil.
Sweet Filling:
200g home cheese,
4tbsp high fat sour cream,
Tsp vanilla extract,
2tbsp sweetener, (erythritol/stevia mix),
Nob of butter.
Savoury Filling:
200g home cheese,
Tbsp sour cream,
Pinch of salt,
Clove of garlic, grated,
Chopped onion and parsley,
Black pepper.
Method:
For the pancakes:
In a mixing bowl, add the eggs, milk, salt and sweetener. Mix it. Add the psyllium husk and flaxseed flour. Mix lightly, till it has thickened to a sour cream like consistency. Fry on medium heat. I use 2 tbsp’s batter per pancake, smooth out batter with spoon as it is quite thick and not runny. Adjust the amount of batter to fill your pan base if you want nicely rounded pancakes.
Sweet filling:
Combine the home cheese, 2 tbsp sour cream, vanilla extract and tbsp sweetener in a bowl, mix and set aside.
Savoury filling:
Combine the home cheese, sour cream, salt, garlic, onion, parsley and pepper in a bowl. Mix and set aside.
To serve, spread the filling on each pancake and roll. The savoury pancakes can be enjoyed immediately.
For the sweet pancakes, the following additional steps is recommended.
On low heat, melt a nob of butter in a pan, add the rolled sweet pancakes, cover with 2tbsp sour cream and tbsp sweetener. Cover with lid for approximately 15 minutes till sour cream has melted and start to bubble. Refrigerate overnight. Enjoy.
For a video version of the recipe, see link below:
https://youtu.be/K8n9q1s8eVk .
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Dining and Cooking