Low carb pancakes
2 eggs
60 g cream cheese (0.2% fat)
90 g almond flour *
120 ml mindeldrink
2 tsp xucker *
34 tbsp coconut oil *
salt
Toppings (e.g. berries, cream (unsweetened), coconut flakes etc.)
1
Use the mixer (or whisk) to stir the eggs, cream cheese, xucker, almond flour together with a pinch of salt.
2
Now add the almond milk when mixing and make sure that the dough is not too viscous. If you feel the dough is too firm, you can add a little more milk.
3
Now heat some of the coconut oil in the pan at medium heat.
4
Leave the stove on medium level. As soon as the pan is hot enough, you can add some of the batter to the pan and prepare the first pancake.
5
As soon as the dough starts to bubble slightly and turns slightly brown on the edge, turn once. This way you can make as many pancakes until the dough is empty.