Pancakes

Light and fluffy low-carb and gluten free pancakes. Just as good warm as cold, enjoy them with your favorite topping or try my favorite – sour creme and strawberries.

pancakes

You can also try mixing in a handful of fresh blueberries and get blueberry pancakes, or put sone slices of banana in the pan and top with batter, and get banana pancakes.

Pancakes, low-carb and gluten free

  • Servings: 6 pancakes
  • Time: 30 min
  • Difficulty: easy
  • Print

4 eggs
60 g sour cream
100 ml almond flour
2 tbsp coconut flour
1 tbsp tagatesse
1 tsp husk fiber
1 pinch salt
2 tsp baking powder
1 tbsp butter

  1. Mix all dry ingredients in a bowl, pour over the sour cream, eggs and butter, and mix well.
  2. Heat a non stick frying pan over medium heat with a little butter.
  3. Pour in batter and cook until small bobbles appear on top. Turn the pancakes gently and and cook on the other side.

pancakes

Norwegian version:

Lavkarbolapper

  • Servings: 6 lapper
  • Time: 30 min
  • Difficulty: lett
  • Print

Disse lappene er laget helt uten mel, men likevel smaker de kjempegodt. Like gode med rømme og jordbær som med smør og brunost. Du kan også prøve å blande inn en håndfull friske blåbær i røren så får du amerikanske blåbærpannekaker i stedet.

  • 4 egg
  • 60 g rømme
  • 1 dl mandelmel
  • 2 ss kokosme
  • 1 ss tagatesse
  • 1 ts fiberhusk
  • 1 klype salt
  • 2 ts bakepulver
  • 1 ss smør
  1. Bland alt det tørre i en bolle, hell over rømme, egg og smør og bland godt.
  2. Varm opp en teflonstekepanne, eller en god panne som slipper lett, på medium varme med litt smør.
  3. Hell på litt røre og la det steke til det dannes små boler på toppen. Snu lappene forsiktig og stek videre på andre siden.
  4. La lappene avkjøles på rist.

© endofpain.net 2015

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