Breakfast

Cinnamon and psyllium pancakes

Name: Cinnamon and psyllium pancakes
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 eggs Eggs; 2 oz Cream cheese; ¼ oz Psyllium husk; 0 oz Ground cinnamon; ¼ oz Erythritol; ¾ oz Butter; ½ tsp Vanilla extract; Sea salt, a pinch

Psyllium husk hydrates fast and binds the batter without a grain in sight, which is what gives the pancake its lift. The cream cheese melts into the eggs so the batter is naturally rich, and resting the batter for 2 minutes is what stops the pancakes from weeping after they hit the pan.

5gnet carbs

30gfat

20gprotein

370kcal

Per serving15 minServes 2

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Ingredients

For the whole dish · serves 2

Eggs2 eggs
Cream cheese2 oz
Psyllium husk¼ oz
Ground cinnamon0 oz
Erythritol¼ oz
Butter¾ oz
Vanilla extract½ tsp
Sea salta pinch

Method

4 steps · 15 minutes

Melt the cream cheese in a small pan until it loosens, then whisk into the eggs with the vanilla, cinnamon and salt.
Whisk in the psyllium and erythritol. Let the batter rest 2 minutes so the psyllium hydrates and the batter thickens.
Melt half the butter in a non-stick skillet over medium. Ladle in half the batter and cook 2 minutes until the underside is golden and the top has set.
Flip and cook 1 minute more. Repeat with the remaining butter and batter.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.