Savory Pancakes

Servings: 3
Calories: 341.9kcal/1430.6kJ (per serving)
Fat: 29.8g (per serving)
Carbs: 8.7g (per serving)
Protein: 15.1g (per serving)

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.