Egg Fast Pancakes
Calories 70kcal
Ingredients
- 1 tablespoon butter
- 2 large eggs (room temperature)
- 1 dash salt
- 1/2 tablespoon erythritol
- 1 teaspoon cream of tartar
- 1/4 tablespoon psyllium husks (room temperature)
Instructions
- Using a hand electric mixer, whisk eggs and salt for 30 seconds.
- Add erythritol and cream of tartar and keep mixing on high for 2 minutes.
- The batter gets at least double in size and very creamy.
- Add psyllium and mix just until incorporated.
- Heat the pan with butter.
- Pour the batter into the pan (or distribute to 2 - 3 smaller pancakes) and cover with lid.
- Cook on medium-high.
- Wait for a couple of minutes for the pancake to cook - the top of the pancake must not be too wet.
- At this point, you can stop cooking and flip the pancake onto a plate, or flip the pancake around on the pan to turn brown on the other side.
- I prefer just flipping it onto a plate to keep it fluffier.
Originally posted 2019-02-20 18:29:11.
