skinnymixer's Low Carb Savoury Pancake

4 from 5 votes

skinnymixer's Low Carb Savoury Pancake

This recipe is featured in 'The Healthy Mix II' and has Keto (LCHF), Super Skinny and Sweet Variations in the cookbook available at shop.skinnymixers.com

Cook Time10

Resting time10

Course: Low Carb

Cuisine: American

Servings:

Calories: 139kcal

Author: Skinnymixers

Ingredients

230 g raw almonds or almond meal
60 g tapioca flour
15 g psyllium husk
270 g coconut cream Ayam brand
130 g water
5 whole eggs
5 g salt

Metric - Imperial

Instructions

Add half the almonds to mixer bowl, mill for 20 sec/speed 9/MC on. Set aside. Repeat with remaining almonds and return all milled almonds to the mixer bowl.
Add the tapioca flour, psyllium husk and salt to mixer bowl, blend for 5 sec/speed 5/MC on.
Using a spatula, scrape the flour mixture from the sides and bottom of the bowl to loosen it.
Add coconut cream, eggs and water to mixer bowl and blend for 1 min/speed 5/MC on.
Let mixture sit in the mixer bowl for 10 mins while you pre heat a 12.5 cm pan (single egg pan) to low/medium heat.
Dry fry around 50 g or 1.8 oz of mixture per bun until slightly browned on each side.
When all of the buns are cooked, you can either use them straight away as a savoury pancake with breakfast.
Alternatively: refrigerate buns for 8 hrs in an airtight container, once cooled, to use as burger buns or as a sandwich alternative.
To reheat for burger buns: grill on the BBQ or in a pan until warm.

Notes

This recipe makes roughly 20 buns, at 4 g carbohydrates per bun.

Cooked fresh, they are like pancakes. Refrigerate them for 8 hours to dry out and firm up for buns.

You can sprinkle sesame or poppy seeds on the uncooked side of the bun before flipping if desired.

This recipe was inspired by the Grill'd Low Carb Bun.

Bellini Users

Use your sharp blade for this recipe.

At step 1 grind almonds for a little longer if necessary.

Nutrition