PANCAKE with MCT oil
25th June 2020
FAT: 18.03g PRO: 6.19g CHO: 2.06g Kcals: 195
Notes
This pancake is more like a scotch pancake than a crepe.
Makes a very good dessert or snack
Ingredients
- 10g MCT oil
- 28g Eggs, whole, raw
- 1g Butter
- 12g Ultra Fine Fiberflour from Lonjevity Foods
- 9g Cream, fresh, double
- 1g Psyllium Husk
Instructions
- You will also need some DaVinci sugar free syrup or Josephs sugar free Maple Syrup and approx 10ml of water
- Mix 3g of the cream with 7g of coldwater
- Reserve the remaining cream & half of the MCT oil
- Beat the egg with the cream/water mixture stir in the fiber flour & psyllium husk
- Gently heat half the MCT oil & butter in a small frying pan
- Pour in the batter mix cook on both sides for a few mins.
- Place on a warm serving plate.
- Add reserved MCT oil to the warm frying pan (no need to have heat on) stir in 2 - 3 teasp of Sugar-free syrup( I used toffee flavour) and add the cream this will combine with any residue oil then serve drizzled over the pancake.
© 2026 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.