Preparing the Dough:
Break the eggs into a blender bowl and add salt. If you want sweet pancakes without using sugar, add a sweetener. Today, I’m making savory pancakes, so I’ll add one teaspoon of sugar to balance the taste.
Add the cream cheese (I use Philadelphia, but any cottage cheese will work) to the blender.
Add half a teaspoon of baking soda (approximately 2 g).
Blend the mixture until smooth.
Pour the mixture into a bowl and add the vegetable oil. Mix well.
Cooking the Pancakes:
Heat a frying pan and lightly grease it with odorless vegetable oil.
Pour the dough into the pan and spread it in an even layer.
Cook the pancakes over low heat until they are beautifully golden brown on both sides.
My frying pan has a good coating and a thick bottom with a bottom diameter of 16 cm. I do not recommend using a larger pan, as it will be difficult to flip the pancakes.
This recipe makes about 15-16 pancakes.
Preparing the Filling:
Heat a frying pan and add some vegetable oil.
Cut two medium onions into small cubes and fry until golden brown.
Grind the boiled chicken fillet in a blender and add it to the fried onions.
Reduce the heat and add spices to taste: salt, black pepper, and one teaspoon of dried garlic.
To keep the filling moist, add a little chicken broth and stir well. Remove from heat once mixed.
Assembling the Pancakes:
Place the filling on each pancake and fold it into an envelope shape.
If desired, you can also fry the filled pancakes in a pan.
Serving Suggestions:
Serve these pancakes hot with a side of fresh salad or steamed vegetables.
For a sweeter version, add a drizzle of sugar-free syrup or a dollop of Greek yogurt with berries.
Cooking Tips:
Ensure your frying pan is well-heated and greased to prevent the pancakes from sticking.
Use a non-stick frying pan with a thick bottom for even cooking.
If the pancakes are hard to flip, let them cook a bit longer on one side.
Nutritional Benefits:
High in protein from eggs and chicken.
Low in carbohydrates, making them suitable for keto and low-carb diets.
Rich in calcium from the curd cheese.
Dietary Information:
Keto-friendly: Suitable for ketogenic diets.
Gluten-free: No flour used in the recipe.
Diabetic-friendly: No added sugar, suitable for diabetics.
Storage:
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a frying pan or microwave before serving.
Why You’ll Love This Recipe:
Healthy and Nutritious: These pancakes are packed with protein and essential nutrients.
Easy to Make: Simple ingredients and straightforward steps.
Versatile: Can be made sweet or savory to suit your preference.
Diet-Friendly: Suitable for keto, gluten-free, and diabetic diets.
Conclusion:
These flourless and sugar-free pancakes are not only healthy but also incredibly delicious. Perfect for those following a keto diet or needing diabetic-friendly recipes, they offer a great alternative to traditional pancakes without sacrificing taste. Try them out and share your experience. Bon appétit! If you enjoyed this recipe, please like, comment, and share it with your friends on social networks. Subscribe to my channel, Luda Easy Cook, to not miss out on new and exciting recipes.
