in Dessert Recipes

Low-carb pancakes

updated

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Ingredients for 1 servings:

  • 2 eggs
  • 125 g hazelnuts, ground
  • 5 ml sweetener, liquid
  • 2 tbsp flour or protein powder
  • 1 tsp, leveled cinnamon powder
  • n. B. Whole milk, 3.5% fat
  • 1 pinch of salt
  • Oil, for frying
  • Cinnamon powder, for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Combine eggs, hazelnuts, sweetener, flour, cinnamon, milk, and salt in a mixing bowl and mix thoroughly with an electric hand mixer. Adjust the amount of milk to create a thick, but not too thick, “porridge.” Pour a ladleful of batter into a hot, oiled pan and fry the pancakes on both sides until golden brown, making sure the pan temperature is not too high. Sprinkle the finished pancakes with a little cinnamon, if desired. Tip: If you want to further reduce the carbohydrates and increase the protein content, you can use some egg white powder instead of the flour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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