Egg Fast Pancakes
One portion without topping comes out to be approximately 266 Calories.

Fat: 19.4 g (of which Saturated: 10.4 g, MUFA’s: 6.6 g),
Total Carbs: 6.8 g,
Fiber: 3.5 g,
Net Carbs: 3.3 g,
Protein: 12.7 g

Servings Prep Time
1 – 3pancakes 3minutes
Cook Time
3minutes
Servings Prep Time
1 – 3pancakes 3minutes
Cook Time
3minutes
Ingredients
Instructions
  1. 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.
  2. 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.