Low-carb pancakes

Ingredients for 1 servings:

• 2 eggs, size L
• 10 g protein powder (pea protein)
• 10 g coconut flour
• 10 g lentil flour
• 12 g oat bran
• 1 pinch of salt
• 1 pinch(s) of baking powder
• 100 ml water

Instructions

Working time approx. 5 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

a filling, protein-rich meal

Combine all ingredients in a tall bowl and whisk thoroughly with a hand blender. Let the mixture rest for 15 minutes. Pour the batter into a non-stick pan and heat very slowly, taking care not to overheat. When the batter has completely set and become somewhat firm, turn the batter over. This takes about 6-8 minutes, and cook for another 3-4 minutes on the second side, until the pancake is golden brown. Tip: I usually cook pancakes without fat in a pan. I served them with a tomato salad. According to my calculations, the pancake has: 296 kcal, 13 g fat, 13.2 g carbohydrates, and 27.7 g protein.