LCHF Oven-Baked Pancakes

For all those who want to reduce their carbohydrate intake but still crave pancakes, this recipe is a winner. You can prepare them the day before and store them in the refrigerator, and serve them with mascarpone, LCHF maple syrup, or LCHF jam.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Egg, fresh

  • 2 spoons Sugar, turbinado

  • 0.5 teaspoons Vanilla, extract, imitation

  • 100 g Cheese, cottage cheese

  • 50 g Nuts, almonds, blanched

  • 25 g Coconut, flakes

  • 0.25 teaspoons Baking powder

  • 0.5 teaspoons Juice, lemon

  • pieces Oil, plant, coconut

Steps

  1. Preheat the oven to 175 degrees Celsius. Line a baking dish with parchment paper and grease it with coconut oil.

  2. Separate the egg whites from the yolks into two bowls. Mix the yolks with erythritol, vanilla extract, and cottage cheese. Finally, add almond and coconut flour.

  3. Beat the egg whites into stiff peaks. While beating, add baking soda and lemon juice.

  4. Gently and slowly fold the beaten egg whites into the yolk mixture, then spoon the batter onto the baking dish, dividing it into 6 mounds. Gently smooth the mounds and shape them into circles.

  5. Place the baking dish in the preheated oven. Bake the pancakes for 12 minutes, then flip them and bake for another 3 minutes. Serve while still warm.

Nutrition Information (Per 100g)

  • Calories: 229.42 kcal
  • Fat: 15.88 g
    • Saturated Fat: 4.67 g
  • Carbohydrates: 7.47 g
    • Sugars: 1.87 g
  • Protein: 11.83 g
  • Fiber: 1.25 g