Low-carb pancakes that taste like pancakes

Ingredients for 3 servings:

• 3 eggs
• 1 pinch of salt
• 1 tsp Stevia powder or some liquid sweetener
• 1 tbsp, heaped potato fiber
• 3 tbsp, heaped wheat gluten
• e.g. milk, low-fat
• n. B. Oil for frying

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 12 minutes

without quark or cream cheese, makes about 6 – 7 pancakes

Place all ingredients except the oil in a tall mixing bowl and stir vigorously with an electric whisk for about 1 minute. Using a regular whisk, lumps will remain. Then let it sit for about 5 minutes. Add a little more milk if desired; the batter should be quite runny. Pour a ladleful of batter into a 24 cm non-stick pan with a little hot oil and fry on a medium heat. Cook the first side until almost no liquid batter is visible on top; depending on your stove, this will take about 1.5 – 2 minutes. Then flip with a spatula and cook the other side briefly until the pancakes are browned to your desired degree. Serve the pancakes warm, with any topping you like, sweet or savory. They can also be used in other ways, e.g., as filled cannelloni.