Egg Fast Pancakes

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4 from 50 votes

Egg Fast Pancakes

6 minutes
Calories 70kcal


  • 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)


  • 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.


Calories: 70kcal

Originally posted 2019-02-20 18:29:11.

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