Pancakes with mascarpone and coconut oil
Eggs bring complete protein and choline, while mascarpone makes the pancakes richer and softer without flour or sugar. Coconut oil adds gentle fat and a faint natural sweetness, and ghee gives the finished pancakes a deeper aroma. The result is a filling keto breakfast or a simple warm base for dessert-style serving.
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Inventory: Blender
Kitchen: Italian
1 kg 428 gram
Servings: 4 (1 serving ≈ 103 gram)
Digestion time: 4 hour
Complete protein: ✔
Place eggs (250 g), mascarpone (130 g), coconut oil (15 g), and Himalayan salt (2 g) into a tall container. Blend with an immersion blender until the batter becomes fully smooth and reaches the consistency of an ordinary thin pancake batter.
Heat a frying pan well, grease it lightly with ghee (15 g), and cook thin pancakes from small portions of batter on both sides. Stack the finished pancakes, brushing them with any remaining melted ghee if you like, and serve warm.
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