Blueberry Pancakes

 

2 Servings
Prep Time: 25 minutes

Who isn't a pancake fan? This ketogenic option will make you forget about the classics.

Ingredients:
2 eggs
100g of ricotta
½ tablespoon psyllium powder
1 tablespoon of corn starch (cornstarch)
½ teaspoon baking powder
40g of fresh blueberries
100 ml of milk cream
2g of stevia
Frying butter (approx. 30 g)

Instructions:
1. Mix in a bowl the eggs, ricotta, 1 gram of stevia, cornstarch, powder for
baking and psyllium. Let stand for 5 to 10 minutes.
2. Heat butter in a nonstick skillet over low heat. Fry pancakes for 4 minutes on each side. The smaller the size of the pancakes the easier it will be to turn them over.
3. Add the milk cream together with 1 g of stevia and beat until it is thick.
4. Serve the pancakes hot, together with the cream and the blueberries.

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