Servings: 1 pancake
Calories: 266kcal
Ingredients
- 1 tablespoon coconut oil
- 2 large eggs room temperature
- 1 dash salt
- ½ tablespoon erythritol
- 1 teaspoon cream of tartar
- ⅕ tablespoon psyllium husks powder
Instructions
- 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 husk and mix just until incorporated.
- Heat the pan with coconut oil. Pour the batter into the pan (or distribute to 2 - 3 smaller pancakes) and cover with a 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.
Nutrition
Calories: 266kcal
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