Chicken and Bacon Pancakes
Provide plenty of protein and lasting satiety thanks to ground chicken, eggs, and bacon, while psyllium helps the batter hold together without regular flour. The flavor turns savory, slightly smoky, and rich, so these pancakes work well as a hearty breakfast or a hot snack.
Preparing the meat base
Mix the ground chicken (200 g) with the eggs (250 g), cream cheese (50 g), psyllium (10 g), salt (4 g), black pepper (1 g), and dried garlic (2 g). The batter should be thick but still spreadable so it can be smoothed into a thin layer in the pan.
For serving
Slice the bacon (100 g) and cook it in a dry skillet until crisp. Remove the cracklings, but keep the rendered fat in the pan for frying. Spoon in portions of the batter, quickly spread them out, and cook covered over medium heat for 3-4 minutes per side until the pancakes are fully set.
Serve hot and scatter the crisp bacon over the top. If you like, add a spoonful of sour cream on the side, although the cream cheese already makes the pancakes tender and rich enough on their own.
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