keto pancakes / Gluten-free /

INGREDIENTS

• 2 tbsp (2 sachets) gelatin
• 1/2 cup water, hot
• 1 tablespoon of chia seeds
• 3 tbsp of water
• 1 cup of almond flour
• 1/4 tsp. salt
• 3 eggs
• 1/2 cup water
• 2 tbsp butter, melted
• 1 tablespoon of Swerve (erythritol)
• 1/2 teaspoon of vanilla

PREPARATION

1. In a small bowl, dissolve the gelatin in 1/2 cup of hot water and set aside.
2. In a second small bowl mix the chia seeds in 3 tbsp. of water and reserve.
3. In a blender, combine the almond flour, salt, eggs, melted butter, and 1/2 cup of water for 15 seconds or until smooth.
4. Add the gelatin and chia seeds to the blender and mix again until the mixture is smooth.
5. Heat an 8-inch (20 cm) diameter pan over medium-low heat and brush with a little butter or oil.
6. Pour in 1/4 cup of the pancake batter and tilt the pan, turning to cover the bottom. 
7. Cook, 1 to 2 minutes, or until the edges of the pancake are golden and starting to lift.
8. Flip the pancake and cook for another 1 minute or until the underside of the pancake is golden brown.
9. Slide the crepe onto a plate, cover, and keep warm.
10. Cook the rest of the dough, in the same way, to make about 6 pancakes.

RECIPE NOTES

Do not make the pancakes too large. Use a pan with a good non-stick. A thin spatula helps a lot to turn the pancakes. Wait until they are almost done before turning them. Do not put too much heat, let them cook slowly. More difficult to handle than pancakes made with wheat flour.

How much can we eat for breakfast?

You can eat 2 or 3 depending on your appetite. What is important is not to exceed your 20g of carbohydrate per day. 2 pancakes will give you 34g of fat which is great, 4g of carbohydrates, and 20g of protein.

NUTRITIONAL VALUE FOR 1 CREPE (1/4 CUP OF MIX)

• Fat 17g
• Net carbs 2g
• Protein 10g

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