in Dessert Recipes

Low-carb pancakes

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Ingredients for 1 servings:

  • 2 eggs, size L
  • 100 ml milk 1.5% fat
  • 30 g xylitol (sugar substitute) light
  • 15 g butter, melted
  • 30 g almonds, ground
  • ½ tsp guar gum
  • ½ tsp baking powder
  • 4 tbsp wheat gluten, low carb
  • n. B. Fat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Combine all ingredients except the wheat gluten in a bowl with a hand mixer. Gradually stir in the wheat gluten until the consistency is right; I used 4 slightly heaped tablespoons. The batter should still be pourable. With 30g of Xucker, the pancakes aren’t very sweet. You can add more if you like. Fry the batter in a pan with oil or butter until golden brown. I used coconut oil and topped the pancakes with peanut butter. Serves 2.

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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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