Goat curd pancakes with broccoli
Goat curd gives these pancakes protein and a fuller flavor, while broccoli adds a little fiber and keeps the texture from feeling too uniform. Coconut flour replaces wheat, and mascarpone with butter makes a smooth creamy sauce without sugar. The result is a savory keto pancake that works well for breakfast or a light dinner.
Preparing the pancakes
Cut broccoli (40 g) into tiny florets, boil it for 2 minutes in simmering water, and dry it well. Then chop it finely so it spreads evenly through the pancakes.
If you want a smoother texture, press grainy goat curd (250 g) through a sieve. Add egg (50 g), allulose (20 g), coconut flour for the batter (20 g), and the prepared broccoli (40 g). Mix into a dense, even batter.
Shape small pancakes, coat them in coconut flour for coating (40 g), and fry over medium heat for about 5 minutes, until they turn golden outside and warm through in the center.
Preparing the sauce
Mix mascarpone (100 g) with softened butter (50 g) and erythritol (10 g) until light and airy. Serve the pancakes hot with the creamy sauce.
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