Mini Pancakes with Flaxseed and Coconut Flour

The recipe uses 150 g of erythritol in total, distributed across the preparation steps.

Blend eggs (200 g), 10% cream (500 g), erythritol (150 g), and table salt (2.5 g). Add flaxseed flour (50 g) and coconut flour (85 g), then blend again until thick.

Gradually pour in water (300 g) in three additions, mixing well after each one so the batter stays smooth and not too thin. Let it stand for a few minutes.

Heat a skillet, lightly grease it with olive oil (50 g), and fry small pancakes on both sides over medium heat. Add a little more oil before another batch if needed. Serve with sour cream.