Keto Savory Pancakes
How to Make It
Step 1
Add the ground almonds, flax, butter, erythritol, baking soda, lemon juice and cream cheese to a food processor. Season with salt and pepper and blend well to combine.
Step 2
Add the eggs and blend again to form a thick batter.
Step 3
Add the water and blend again until smooth.
Step 4
Lightly grease a non stick skillet over a medium/high heat. Once the skillet is hot, pour a 1/4 cup of the batter into the pan, forming a circular pancake. Cook for roughly 45 seconds/ 1 minute until the pancake starts to firm around the edges and bubbles appear on the surface. Flip the pancake and cook the other side for 30-45 seconds or until cooked through and golden brown all over.
Step 5
If your skillet is large enough you will be able to cook a minimum of two pancakes at a time. Repeat the process with the remaining batter until you have 6 pancakes.
Ingredients
- Raw Egg – 3 medium
- Water – 2 tablespoon
- Lemon Juice – 1 teaspoon
- Cream Cheese Spread – 1 tablespoon
- Unsalted Butter – 1 tablespoon
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s – 2-¾ ounce
- Baking Soda – ½ teaspoon
- 100% Pure Erythritol by Now – ½ tsp
- Flaxseed Finely Ground by 365 – ⅓ cup
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon