Zutaten für Helen's High Protein Low Carb Pancakes
- 2 large eggs
- Flax Seed
- 1 cup ricotta cheese (or cottage cheese, sour cream, or plain yogurt)
- 1 teaspoon baking powder
- Pinch of salt (omit if using cottage cheese)
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Zubereitung von Helen's High Protein Low Carb Pancakes
- In a medium bowl, whisk together 1 cup ricotta cheese (or cottage cheese, sour cream, or plain yogurt), 2 large eggs, 1/4 cup flaxseed meal, 2 tablespoons unsweetened almond flour (or coconut flour), 1 teaspoon baking powder, and a pinch of salt (omit salt if using cottage cheese).
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite low-carb toppings such as butter, sugar-free syrup, a dollop of sour cream, and fresh berries.
- If the batter is too thick, add a tablespoon of milk or water at a time until desired consistency is reached.
- If the batter is too thin, add 1-2 tablespoons of flaxseed meal until thickened.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
3g
Fat
41g
Carbs
3g
