Low-carb pancakes

Ingredients for 1 servings:

• 1 egg(s)
• 30 g almonds, ground
• ½ tsp psyllium husks
• 1 tsp, leveled baking powder
• 5 ml liquid sweetener
• Vanilla
• some fat for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 8 minutes

First, mix all the dry ingredients, except the psyllium husks. Then add the wet ingredients and mix well. I always use 5 ml of liquid sweetener, which corresponds to approximately 50 g of sugar. You can adjust the amount to your taste. You can also add more vanilla to taste or omit it completely. Finally, slowly add the psyllium husks, adjusting as needed, and mix well. The batter should be relatively thick, but still easy to spread, so add the psyllium husks gradually to prevent the batter from becoming too thick. You can also omit the psyllium husks or replace them with a very small amount of guar gum. I find that they give the pancakes a pancake-like consistency. If the batter is a bit too thick, you can simply thin it with a little water. Heat some oil in a pan and form two small pancakes from the batter. Of course, you can also make one large pancake or three smaller ones. Bake the pancakes. You can eat them plain, but I personally usually spread them with peanut butter and/or low-carb jam. The batter also makes a great waffle batter.