Makes 3 servings @ 4.7g carbs each; if cooking for the family simply scale up the recipe to suit. These are very popular with children and adults alike!
Ingredients
- 3 large eggs
- 80g cream cheese (brick)
- 20ml Queen, Sugar Free Maple Flavoured Syrup (or similar)
- 2 Tablespoons coconut flour
- 2 Tablespoons almond flour
- 1 tsp baking powder
- 3 tsp butter (salted)
Directions
- Whizz the eggs, cream cheese, sugar free syrup, coconut flour, almond flour, and baking powder together until smooth.
- In a non-stick frying pan / skillet, melt a small amount of butter over a medium heat. Pour in some of the mixture and watch until it starts to bubble. Flip and cook on the other side (approx. 30 seconds).
- Transfer to a plate and repeat!
Tip: If you have the time, you can whizz the pancake ingredients (apart from the baking powder) and let the mixture sit in the fridge for 30-60 mins to thicken; then mix in the baking powder just before cooking.
NUTRITIONAL INFORMATION
Based on 3 servings per recipe; nutritional breakdown is approx:
Serving Size: 1 Serving
| Average Quantity per Serving | |
| Energy | 1018.9 kJ (243 kcal) |
| Protein | 8.7 g |
| Fat, total | 20.4 g |
| – saturated | 10.3 g |
| Carbohydrate | 4.7 g |
| – sugars | 2.2 g |
| – lactose | 0 g |
| – galactose | 0 g |
| – starches | 1.1 g |
| Dietary Fibre | 2.3 g |
| Sodium | 360.3 mg |
| Calcium | 124.7 mg |
Tip: The stated butter is included in the nutritional information; you can of course use more but I find small / medium pancakes cook and flip more easily (whereas excess butter will brown in the pan).
Tip: Although nutritional information is for 3 servings, the recipe makes either 3 medium pancakes or 6 small ones.
Flying Solo 