Pancakes Without Sugar and Flour

Pancakes Without Sugar and Flour

Ingredients:

Dough:

Eggs (small) – 6 pcs.
Curd cheese (e.g., Philadelphia) – 250 g
Baking soda – ½ tsp.
Salt – ¼ tsp.
Vegetable oil – 25 g

Filling:

Chicken fillet (boiled) – 300 g
Onion – 300 g
Salt and pepper – to taste
Dried garlic – 1 tsp.
Chicken broth

Instructions:

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.

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.