Fluffy Cream Cheese and Almond Flour Pancakes
Cream cheese, almond, and coconut flour pancakes become fluffy with whipped egg whites. They provide protein and satiety without regular flour.
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Servings: 2 (1 serving ≈ 129 gram)
Digestion time: 3 hour
Complete protein: ✔
Separate the eggs and whip the whites with salt until firm peaks form. Mix the almond flour (40 g), coconut flour (10 g), baking powder (2 g), erythritol (10 g), yolks, and cream cheese (85 g).
Fold in the whites and rest the batter for 5 minutes. Fry the pancakes in ghee (10 g) over medium heat under a lid, turning when the top sets.
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