Low Carb Pancakes

Low Carb Pancakes

Ready in: 20 minutes
Yield: 7 pancakes

1.8 oz (50 g) banana
1 tablespoon lemon juice
1 egg
1 egg white
1 pinch of salt
3 1/2 oz (100 g) ground almonds
3 tablespoons milk
0.9 oz (25 g) erythritol
0.9 oz (25 g) almond flour
1/2 teaspoon baking powder
sunflower oil (for frying)

1. Mash the banana with a fork. Drizzle over with the lemon juice to prevent discolouration.

2. Lightly beat the eggs with the salt. Stir in the ground almonds, erythritol, milk and bananas. Sift the almond flour and baking powder into the banana mixture and stir to blend evenly. Allow the mixture to stand for 5 minutes.

3. Meanwhile, heat 3 tablespoons of sunflower oil in a large non-stick frying pan over medium heat. Per pancake, pour 1 tablespoon of the batter onto the pan. Cook the pancakes in batches until golden brown from one side, about 30-45 seconds. Carefully flip the pancakes with a spatula. Cook for 30-45 seconds more. (Lower the heat if the pancakes get brown too quickly.)

4. Drain the pancakes on kitchen paper to remove excess fat. Serve with your choice of fruit. Sprinkle with icing sugar to taste.

Per pancake:

Energy: 171 kcal / 715 kJ
Fat: 13,7 g
Carbohydrates: 6,6 g
of which sugars: 2,5 g
Protein: 7 g
Fibre: 2,4 g

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