These I can never get enough – and this must by far be my biggest favorite when it comes to breakfast.
And so easy to fix. All you need for the pancakes are 5 ingredients (more exact measure you can find later in this post):
- Ground shell of psylliumseed
- Fat to fry in (coconut oil or butter is usually what the family prefers)
You can eat them with many different things – A favorite of mine is smoked salmon, red onion and sour cream or why not just eat them with some berries and cream. Another good combination is to have it with avocado and mozzarella slices.
The possibilities are endless.
Here you will find a small film on how to make pancakes according to me, as HappyCharlotte
Film and Pictures taken by photographer Evgeny Ivanov
If you want to prepare a larger batch (approx. 25-30 pancakes) you can use these measures :
- 500g cottage cheese
- 8 eggs
- 1 tbsp psyllium husk
- 1 – 1.5 tsp salt
Mix all 4 ingredients into a smooth batter and leave to settle for a little while. It should be quite a thick batter that you easily click it out with two spoons in the frying pan. If it is thicker than that – mix it with a small amount of water to the right consistency. And if it gets too thin – mix in a little more psyllium husk. The size of the eggs can vary, which means that the recipe is not 100% exact.
The thicker the batter the thicker pancakes you get, more runny makes flatter pancakes.
Preheat the oven to 125 – 150 degrees and place a tablespoon of coconut oil or butter on a large frying pan on a medium-hot temperature.
Click up as many pancakes on the frying pan as you can without them that they still are separate entities. I usually fit 5-6 at a time on our large frying pan. Fry the pancakes golden brown on both sides and place them in the oven to keep them warm while you continue to fry new ones. Continue until you have used the entire batter.
Eat the ones you can when they are warm and put the rest in a jar and into the fridge. Now you have delicious snacks both for adults and children.