One night, a friend of mine (I converted him to keto a little over a week ago) posted a photo of some pancakes on Facebook. I wasn’t even hungry, but the thought that I need pancakes right then was getting more serious by the minute. I tested various recipes on the Internet during all these years, but you may have a better sour cream in your country, because they always resembled to melted cheese. Oh, well!
- one whole egg
- 100 ml whipping cream (3.5 oz)
- 1 tsp pumpkin oil
- 2 tsp coconut flour
- vanilla extract
Nothing fancy here, but I am telling you, the whipping cream makes the difference over the texture. They turned out thin, savory, perfect to be filled with some mascarpone cream. You can even turn them into american pancakes, but I like the better like this.
Mix well all the ingredients. Put a nonstick pan on the stove. After you heat it really well, pour a third of the batter into the pan, then lean it to cover the entire surface. Turn the fire at minimum and put a lid on the pan. Leave it like this for a few minutes, supervising it. When it seems cooked, turn it on the other side and leave it like this one more minute. Repeat with the rest of the batter. I filled my keto pancakes with some mascarpone and dark chocolate. Enjoy!