Delicious mascarpone pancakes: low-carbohydrate, gluten-free, lactose free


Delicious for breakfast, as brunch or just as a bread substitute, these pancakes!

Ingredients for about 5 pancakes - diameter about 10 cm

  • 100 g mascarpone
  • 50 g of nut flour (almond flour, hazelnut flour, coconut flour - can also be a mixture: I used 40 g of almond and 10 g of coconut flour)
  • 2 eggs
  • pinch of salt e
  • and a good pinch of cinnamon (unless you don't like this, you can just leave it out)
  • cream butter to bake your pancakes (or any other fat that can get very hot, such as coconut oil)
  • optional: dark chocolate and raspberries

This is how you make it:

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  • Take a deep, rather narrow bowl. Also a measuring cup is useful!
  • Put the nut flour in here.
  • Spoon the mascarpone.
  • Smash it all with a fork, so that the mascarpone is no longer so stiff and the nut flour is no longer just at the bottom or at the top.

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  • Add the eggs, salt and cinnamon.
  • Mix again with the fork.

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  • Place a blender on the bottom of the bowl and mix gently at the lowest setting. (Now you understand why a high bowl is convenient!)

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  • Mix until you get a smooth, but rather thick whole.
  • Heat a frying pan with non-stick coating. (I use such a low, especially for pancakes.)
  • Spoon a large spoon in the middle of your pan, let it flow to about 10 cm.
  • This may be thicker than the classic pancake, otherwise you won't be able to turn it so easily.

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  • Turn the pancake carefully when you see that the edges are discolorating. The middle may still be moist.

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  • You can eat the pancake like that, with some raspberries.
  • Also delicious with melted, dark chocolate and raspberries!

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  • You can also stack them, each with some chocolate between and on top of the raspberries. It looks beautiful and you can eat them with knife and fork like a tartlet.

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