About
These simple savory pancakes are soft and fluffy and serve as the perfect base for your favorite breakfast or lunch toppings.
The ideal vehicle for meat, cheese or salads – why not try them in our bacon and Brie pancakes or our goats cheese and prosciutto pancakes. Both these recipes can be found in our breakfast section.
Ingredients
- 3 medium raw egg
- 2 tablespoon water
- 1 teaspoon lemon juice
- 1 tablespoon cream cheese spread
- 1 tablespoon unsalted butter
- 2 ¾ ounce food cupboard home baking almonds ground by sainsbury's
- ½ teaspoon baking soda
- ½ teaspoon 100% pure erythritol by now
- ⅓ cup flaxseed finely ground by 365
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Add the ground almonds, flax, butter, erythritol, baking soda, lemon juice and cream cheese to a food processor. Season with salt and pepper and blend well to combine.
- Add the eggs and blend again to form a thick batter.
- Add the water and blend again until smooth.
- Lightly grease a non stick skillet over a medium/high heat. Once the skillet is hot, pour a 1/4 cup of the batter into the pan, forming a circular pancake. Cook for roughly 45 seconds/ 1 minute until the pancake starts to firm around the edges and bubbles appear on the surface. Flip the pancake and cook the other side for 30-45 seconds or until cooked through and golden brown all over.
- If your skillet is large enough you will be able to cook a minimum of two pancakes at a time. Repeat the process with the remaining batter until you have 6 pancakes.
Nutrition Facts
- Servings: 3
- Calories: 341.9kcal/1430.6kJ (per serving)
- Fat: 29.8g (per serving)
- Carbs: 8.7g (per serving)
- Protein: 15.1g (per serving)