Pofiber buffer

Ingredients for 3 servings:

• 20 g powder (pofiber/potato fibers)
• 5 g almond flour, defatted
• 10 g flour (pumpkin seed flour), defatted
• 10 g flaxseed flour, defatted
• 15 g psyllium husks
• 2 eggs
• 200 ml water
• 1 medium-sized potato(s), raw, finely grated, approx. 100 – 125 g
• 1 tsp salt
• 1 pinch(s) of pepper
• Peanut oil for frying

Instructions

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

high-fiber potato pancakes in Swedish low-carb style

Weigh all the dry ingredients and mix them together. Add salt and pepper. Add about 200 ml of water and two raw eggs and mix well. Finely grate one raw potato and add it immediately, stirring well. Heat a little peanut oil in a non-stick pan and add about 5 small spoonfuls of batter to the pan. You should have about 15 pancakes in total. When the underside has reached its first, very light brown color, turn the pancakes over with a suitable spatula. Now lightly press the spatula down onto the Pofiber pancakes and flatten them into a flat pancake. When the second side has reached the desired crispy brown color, turn the pancakes over again and finish cooking the first side as desired. Add a little more cooking oil every now and then. We in Germany aren’t familiar with it yet, but in Sweden, Pofiber is a very common ingredient in low-carb dishes: Potatis fiber, which translates roughly as potato fiber. Anyone can eat Pofiber pancakes in their usual potato pancake style. For me as a diabetic, any missing carbohydrate is a good carbohydrate.