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Homepage Recipes Low Carb Blueberry Pancakes

Low Carb Blueberry Pancakes

Preparation steps

Beat the eggs, erythritol and yoghurt in a bowl until frothy.


Add the almonds and psyllium husks.

Wash the blueberries, drain them, and then slowly mix them into the batter.


Heat a pan, lightly grease it with olive oil, and bake 2 portions of the pancake.
Preparation time
25 Minutes
Number of portions
1
Degree of flatness
2 / 5
Allergens
Eggs, Vitamin B12 (Cobalamin), Milk, Lactose, Tree nuts, Birch Pollen-Related Oral Allergy Syndrome, Psyllium, Latex-Fruit Syndrome, Berries, Salicylates, Elderberry allergy, Olive
Occasions
-
Types
Produkty wykorzystywane do słodzenia, Dodatek do żywności, Zastępniki cukru, Sztuczne zastępniki cukru, Erytrytol, Żywność i napoje na bazie roślin, Żywność na bazie roślin, Tłuszcze, Tłuszcze roślinne, Produkty drzewa oliwnego, Oleje roślinne, Oliwa z oliwek
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 1 × Piece (51 g)
Weight 51 g
Whole Chicken Eggs (M)
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Number of servings 1 × Tablespoon (10 g)
Weight 10 g
Erythritol
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Number of servings 1 × Tablespoon (25 g)
Weight 25 g
Greek Natural Yogurt
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Number of servings 1 × Tablespoon (10 g)
Weight 10 g
Ground Almonds
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Number of servings 1 × Tablespoon (10 g)
Weight 10 g

Alternatively, use flaxseed or chia seeds.

Psyllium Husk
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Number of servings 100 × Gram (1 g)
Weight 100 g
Black Blueberries
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Number of servings 1 × Tablespoon (10 g)
Weight 10 g
Olive Oil

Nutritional composition for all portions of the recipe

Proteins 20%
15.05g / 80.61 g
Fats 30%
23.02g / 53.74 g
Carbohydrates 50%
23.88g / 89.57 g
Kcal
362.9Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.