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:

1. 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.

    

2. 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.

    

3. 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.

    
4. 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.