Peanut Pancakes with Sour Cream

Name: Peanut Pancakes with Sour Cream
Cook time: 24 min
Total time: 24 min
Yield: 1 dish
Ingredients: Peanut butter; Sour cream 30%; Egg; Butter; Allulose

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.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Peanut butter	Peanut butter	Ingredient quantity for Peanut butter in g
Include ingredient: Sour cream 30%	Sour cream 30%	Ingredient quantity for Sour cream 30% in ml
Include ingredient: Egg	Egg	Ingredient quantity for Egg in g
Include ingredient: Butter	Butter	Ingredient quantity for Butter in g
Include ingredient: Allulose	Allulose	Ingredient quantity for Allulose in g

	Product release:	395
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

24
	Whisk with a mixer	5
	Mix	7
	Fry	12

Macronutrients in 100 g

Proteins	13.8
Digestible proteins	10.8
Fats	34.3
Plaid	2.3
Net carbohydrates	6.2
Calories	390 kcal
Indexes
Glycemic index	5.4
Glycemic load	1.1
Insulin index, II	20.5
Disease inflammatory index, DII	0.09
Antioxidant, ORAC	1 379

Calories per dayGenderGrowth

Weight loss	Detention	Set
40%	29%	24%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount carbohydrates Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B7	3838339651
B3	32362863251
E	2727275741
B5	23231938121
B4 (Choline)	1722213795
B2	1720163671
B12	13131211101
B6	121282651
B1	8971651
A	81091855

Minerals

Nutrient	% of RDA
Lectins	163163163327163?
Phosphatidylcholine	939367???
Copper	5252471063116
Manganese	324137493215
Phosphorus	303030422111
Selenium	25252346143
Magnesium	16211953119
Boron	15151530?5
Iron	15741282
Zinc	1318132933
Probiotics	13131325?3
Sodium	9991784
Potassium	912111486
Fibers	610910?6
Calcium	666665
Coenzyme Q10	6661821

Lipids

Nutrient	% of RDA
Arachidonic acid (AA, Omega-6)	2156464301 291?129
Cholesterol	125125125502?251
Palmitic acid (Saturated)	41414163?82
Linoleic acid (Omega-6)	34474481?95
Oleic acid (Omega-9)	25322946?35
Stearic acid (Saturated)	19242432?47

Amino acids

Nutrient	% of RDA
Tryptophan	7098982453910
Phenylalanine	3650501046221
Tyrosine	2941291015117
Lysine	294141842010
Leucine	294141882710
Arginine	26262665226
Alanine	265252130??
Isoleucine	22303063158
Histidine	20282858?14
Valin	18252552?8
Methionine	162222451611
Threonine	15212144??
Serin	1111718?4
Selenocysteine	7761342

Simple

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

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.

(1)

Published: 20.07.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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