PANCAKE with MCT oil
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.
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