Egg Fast Pancakes

Egg Fast Pancakes

Ingredients

• 1 tbsp butter
• 2 large eggs ((room temperature))
• 1 dash salt
• 1/2 tbsp erythritol
• 1 tsp cream of tartar
• 1/4 tbsp psyllium husks ((room temperature))

Instructions

1. Using a hand electric mixer, whisk eggs and salt for 30 seconds.
2. Add erythritol and cream of tartar and keep mixing on high for 2 minutes.
3. The batter gets at least double in size and very creamy.
4. Add psyllium and mix just until incorporated.
5. Heat the pan with butter.
6. Pour the batter into the pan (or distribute to 2 - 3 smaller pancakes) and cover with lid.
7. Cook on medium-high.
8. Wait for a couple of minutes for the pancake to cook - the top of the pancake must not be too wet.
9. 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.
10. I prefer just flipping it onto a plate to keep it fluffier.