Peanut Pancakes with Sour Cream
Peanut butter and sour cream give these pancakes plenty of fat and protein without regular flour, while whipped egg whites make the texture lighter. The recipe works well as a filling keto breakfast with moderate net carbs.
Read
Video on the topic
Reviews
Notes
Inventory: Mixer
323
Servings: 4 (1 serving ≈ 99 gram)
Digestion time: 3 hour
Complete protein: ✔
Separate the egg whites from the yolks. Egg (100 g): whip the whites with allulose (20 g) to firm peaks.
Peanut butter (150 g): mix it with the yolks, sour cream 30% (100 g), softened butter (25 g), and a pinch of salt. Gently fold in the whipped whites from the bottom upward so the batter stays airy.
Spoon small portions of batter onto a greased skillet and cook covered over medium heat. Flip the pancakes when the top has fully set, then brown the second side.
(8)
- :
- : ,
- :
- :
- :
- :
- :
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Peanut Pancakes with Sour Cream", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Copper: Solgar, Chelated Copper, 100 Tablets (2.5 mg per Tablet)
Buy
≈ $6.18
Promo codes for iHerb (5)
More fritters:More recipes
Watch others desserts and sweets:
We recommend reading
All articlesHow to Choose and Store Eggs: Freshness, Size and Safety
7min
Precise work with eggs and their substitutes
7min
Geroprotectors in Food: Which Foods May Help Protect Against Aging
8min
How to Build a Complete Meal and Choose a Portion on Keto and Other Diets
14min
Share: