Polish Pancake-waffles, low-carb and gluten free

During my stay in Gdansk last week I got to try the Polish potato pancake. It was superb, cooked to perfection, soft on the inside and crispy on the outside, served with caper sauce, smoked salmon and salad. The combination was absolutely right. Even if I normally don’t eat flour and potato, and of course got a tummy ache, I had to go back for more. When I got home I started experimenting with a low-carb and gluten free version – here’s the result:Polish Pancake-waffles, low-carb and gluten free


Serves: 2
Time: 20 minutes
Difficulty: Easy

3 organic eggs
1 tablespoon coconut flour
1 tablespoon almond flour
1 teaspoon fiber husk
1 teaspoon xanthan gum
1 teaspoon baking powder
1 tablespoon sour crème
1 finely grated white beet
1 tablespoon butter

Put the grated beet in a clean kitchen towel and squeeze out as much liquid as you can. Mix all the other ingredients and stir in the beet. I made them in the waffle maker, but it is also great as a pancake. Warm up a pan over medium-high heat, add butter and cook either 2 large pancakes, or 4 small. The batter is quite thick; so you would have to press the batter down to make nice round pancakes.

1 tablespoon sour crème
1 tablespoon canola mayonnaise
1 tablespoon capers
1 teaspoon Dijon mustard

While the pancakes are cooking, make the dressing. Mix the ingredients in a small blender and process until a smooth sauce.

3,5 oz. (100 g) smoked salmon
1 handful salad
1 tablespoon capers
1 tablespoon finely diced onion

Top the pancakes or waffles with caper sauce, salad, salmon, onion and capers.Polish Pancake-waffles, low-carb and gluten free

© endofpain.net – 2014

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