Servings: 8 pieces
Calories: 333kcal
Ingredients
The pancake batter
- 4 large eggs
- 2 oz cream cheese
- 1 tablespoon coconut flour
- 1 tablespoon psyllium husk
- 1 tablespoon erythritol
- 1 pinch salt
The filling
- 4 oz ground macadamia
- 5 tablespoon erythritol
- 1 teaspoon orange zest
- 9 oz ricotta cheese (fresh)
- 2 oz sour cream
- 1 large egg
- 3 tablespoon rum (optional)
The topping
- 2 large egg yolks
- ½ cup heavy cream
- ½ cup almond milk
- 2 tablespoon powdered erythritol
- 1 teaspoon vanilla bean seeds
Instructions
The pancakes
- Preheat the oven to 360 °F (180 °C). In a medium bowl, mix all of the batter ingredients with an electric mixer. From here on, either bake 4 pancakes in a pan, one after another or pour the batter into a 10 by 10-inch baking pan, lined with parchment paper. In this case, spread the batter evenly and bake for 12 minutes. Cut into 4 squares (or rectangles).
The filling
- This step is optional but I like it a lot: Take the ground macadamia (or other type of nuts), and roast it in a small pan for a couple of minutes (don't let it burn, though). Add in half of the erythritol and the rum, and roast for another minute. Keep stiring through the whole process.
- In a medium bowl, combine the ricotta cheese, sour cream, erythritol, egg, and orange zest. Mix, using a fork. Add the ground nuts and combine well.
The topping
- In a small bowl, mix all five topping ingredients.
Assembly
- Preheat the oven to 360 °F (180 °C). Take a 9 by 8-inch baking pan and line it with parchment paper.Spoon ¼ of the filling onto each of the pancake and spread it evenly. Roll the pancakes. If they tend to unroll, help yourself with some toothpicks.
- Pour the topping over the pancakes and bake for 25 minutes.
- Let the pancakes cool a bit, cut each in half and serve. Enjoy while still warm!
Nutrition
Calories: 333kcal
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