John Myers
Ingredients for 1 servings:
- 2 eggs
- 2 tbsp coconut flour
- 1 tbsp almond flour
- 1 tsp, saturates gluten
- ½ tsp psyllium husks, ground
- 1 tsp sweetener, 1:1
- ¼ tsp sugar so that the body does not feel completely fooled
- 1 pinch(s) vanilla powder
- 1 shot of mineral water to make the dough thick but not lumpy
- ¼ tsp, crushed cream of tartar
- 3 tsp quark 40%
- 1 pinch of salt
Instructions
Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
low carb, with added wheat gluten
Mix everything together except the cream of tartar baking powder and add a little mineral water. The consistency should not be too thin. Please increase the amount of water slowly. Let the batter stand for about 5 minutes until the pan is hot on level 4 (moderate heat), then add a little fat to the pan. Before frying the batter into pancakes, add the cream of tartar baking powder. Stir 1 level 1/4 teaspoon of cream of tartar baking powder into the batter and then add the batter in portions to the pan. If necessary, reduce the heat to level 3. The batter mixture tends to burn very quickly and therefore needs moderate heat and plenty of time. After 5 minutes, test with a flat spatula whether the pancake is firm enough to be turned. Only turn it over when it seems so. Fry the other side for 5 minutes. Serve with thinly sliced fruit as a side dish.
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