Leigh

Blueberry pancakes

Posted on by Leigh

Blueberry pancakes

Print Pin Rate
Course: Breakfast, Snack
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 pancakes
Calories: 85kcal

Ingredients

  • 200 g all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 300 ml buttermilk
  • 1 egg large
  • 2 tbsp butter melted
  • 150 g fresh blueberries
  • butter or oil for cooking

Instructions

  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
  • In a separate bowl, whisk together the buttermilk, egg, and melted butter.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps in the batter.
  • Gently fold in the fresh blueberries.
  • Heat a non-stick skillet or griddle over medium-high heat and add a small amount of butter or oil to grease the surface.
  • Pour 1/4 cup (60ml) of the pancake batter onto the skillet for each pancake. You can cook multiple pancakes at once if your skillet allows.
  • Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface.
  • Flip the pancakes and cook for another 1-2 minutes, or until they are golden brown and cooked through.
  • Transfer the pancakes to a plate and keep warm while you cook the remaining batter.
  • Serve the blueberry pancakes with your choice of toppings, such as maple syrup, more fresh blueberries, or a dollop of whipped cream.
    Enjoy your delicious blueberry pancakes!
Nutrition Facts
Blueberry pancakes
Amount per Serving
Calories
85
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
16
mg
5
%
Sodium
 
198
mg
9
%
Potassium
 
51
mg
1
%
Carbohydrates
 
14
g
5
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
2
g
4
%
Vitamin A
 
96
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
56
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Turkish meatballs

Posted on by Leigh

Turkish meatballs

Print Pin Rate
Course: Snack, Supper
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 568kcal

Ingredients

Meatballs

  • 500 g beef mince or a combination of beef and lamb
  • 1 small onion
  • 2 garlic cloves
  • 120 g breadcrumbs
  • 1 egg
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper (adjust to your spice preference)
  • 30 ml olive oil for cooking
  • salt to taste
  • pepper to taste

Tomato Sauce

  • 1 can crushed tomatoes (400g)
  • 1 onion finely chopped
  • 2 garlic cloves
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • salt to taste
  • pepper to taste

Instructions

  • In a large mixing bowl, combine the ground meat, grated onion, minced garlic, breadcrumbs, egg, and all the spices (cumin, paprika, coriander, cayenne pepper, salt, and pepper). Mix everything together until well combined. You can use your hands for this, but be gentle and avoid over-mixing, which can make the meatballs tough.
  • Once the mixture is well combined, wet your hands with water to prevent sticking and shape the mixture into small meatballs or patties. You can make them round or oval-shaped, according to your preference.
  • Heat the olive oil in a large skillet or frying pan over medium-high heat. When the oil is hot, add the meatballs, making sure not to overcrowd the pan. Cook them in batches if necessary to ensure even cooking.
  • Cook the meatballs for about 4-5 minutes on each side, or until they are nicely browned and cooked through. The cooking time may vary depending on the size of your meatballs, so you can cut one open to check if it's cooked to your liking.
  • If you'd like to make a tomato sauce to serve with the meatballs, you can do so while the meatballs are cooking. In a separate pan, sauté the chopped onion and garlic in a little olive oil until translucent. Add the crushed tomatoes, paprika, oregano, salt, and pepper. Simmer the sauce for about 10 minutes, or until it thickens slightly.
  • Serve the cooked meatballs with the tomato sauce (if using) and your choice of accompaniments, such as rice, bulgur pilaf, pita bread, or a fresh salad. You can also garnish them with chopped parsley or mint for added flavor and freshness.
    Enjoy your homemade Turkish meatballs!
Nutrition Facts
Turkish meatballs
Amount per Serving
Calories
568
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
17
g
Cholesterol
 
130
mg
43
%
Sodium
 
458
mg
20
%
Potassium
 
809
mg
23
%
Carbohydrates
 
34
g
11
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
29
g
58
%
Vitamin A
 
893
IU
18
%
Vitamin C
 
13
mg
16
%
Calcium
 
141
mg
14
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Carrot cake date balls

Posted on by Leigh

Carrot cake date balls

Print Pin Rate
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12
Calories: 76kcal

Ingredients

  • 160 g dates pitted
  • 60 g carrots grated
  • 20 ml honey
  • 30 g almond flour (1/3 cup)
  • 1 tsp cinnamon
  • 2 ml nutmeg
  • 45 g coconut desiccated

Instructions

  • Place dates, carrots, almond flour, honey, and spices in a food processor and blend until fine and the mixture comes together
  • Using wet hands, roll the mixture into 12 balls
  • Roll the balls in the coconut
  • Store in the fridge in an airtight container for up to 5 days
Nutrition Facts
Carrot cake date balls
Serving Size
 
1 date ball
Amount per Serving
Calories
76
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.02
g
Monounsaturated Fat
 
0.1
g
Sodium
 
5
mg
0
%
Potassium
 
119
mg
3
%
Carbohydrates
 
14
g
5
%
Fiber
 
2
g
8
%
Sugar
 
11
g
12
%
Protein
 
1
g
2
%
Vitamin A
 
837
IU
17
%
Vitamin C
 
0.5
mg
1
%
Calcium
 
15
mg
2
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken kebabs

Posted on by Leigh

Chicken kebabs

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 15 minutes
Refrigerate: 1 hour
Total Time: 1 hour 25 minutes
Servings: 4 people
Calories: 236kcal

Ingredients

Chicken

  • 500 g chicken breasts boneless, skinless and cut into cubes
  • 1/4 cup plain yogurt
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • salt to taste
  • pepper to taste

Kebabs

  • 1 onion cut into chunks
  • 1 bell pepper (red or green) cut into chunks
  • Cherry tomatoes
  • metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes before using to prevent burning)

Instructions

  • In a bowl, combine the yogurt, olive oil, minced garlic, lemon juice, ground cumin, ground paprika, ground coriander, ground turmeric, salt, and pepper. Mix well to create the marinade.
  • Add the chicken pieces to the marinade and coat them thoroughly. Cover the bowl and refrigerate for at least 1 hour, or ideally, overnight for the best flavor.
  • When you're ready to cook, preheat your grill to medium-high heat.
  • Thread the marinated chicken, onion chunks, bell pepper chunks, and cherry tomatoes onto the skewers, alternating between the ingredients.
  • Place the skewers on the preheated grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside.
  • Serve the Turkish chicken kebabs hot with pita bread, rice, or a salad, and enjoy!
    Feel free to adjust the seasonings and spices to suit your taste. You can also serve these kebabs with a dipping sauce like tzatziki or a simple garlic yogurt sauce for extra flavor. Enjoy your delicious Turkish chicken kebabs!
Nutrition Facts
Chicken kebabs
Serving Size
 
1 Serving
Amount per Serving
Calories
236
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
82
mg
27
%
Sodium
 
156
mg
7
%
Potassium
 
578
mg
17
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
28
g
56
%
Vitamin A
 
311
IU
6
%
Vitamin C
 
6
mg
7
%
Calcium
 
46
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Tortilla Española

Posted on by Leigh

Tortilla Española

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 269kcal

Ingredients

  • 4 potatoes medium-sized
  • 1 onion medium-sized
  • 6 eggs large
  • salt to taste
  • pepper to taste (optional)

Instructions

  • Peel the potatoes and slice them into thin rounds, about 1-2 mm thick. You can use a mandoline slicer to make this task easier.
  • Peel and thinly slice the onion.
  • Heat the olive oil in a large non-stick frying pan over medium heat.
  • Add the sliced potatoes and onions to the hot oil. Season with salt. Cook them gently, stirring occasionally, until the potatoes are tender but not browned. This should take about 10-15 minutes. The potatoes should be soft enough to be easily pierced with a fork.
  • While the potatoes and onions are cooking, crack the eggs into a large mixing bowl. Beat them well with a fork or a whisk. Season with a pinch of salt and pepper if desired.
  • Once the potatoes and onions are tender, use a slotted spoon to remove them from the pan, allowing the excess oil to drain back into the pan.
  • Add the drained potatoes and onions to the beaten eggs in the mixing bowl. Mix them gently to combine and let them sit for a few minutes to absorb the flavors.
  • Wipe the frying pan clean and return it to medium heat. Add a little more olive oil if necessary to coat the bottom of the pan.
  • Pour the potato and egg mixture back into the pan. Spread it evenly with a spatula.
  • Cook the tortilla for about 3-4 minutes on one side until it starts to set and the bottom turns golden brown. To flip the tortilla, place a large plate over the pan, and carefully invert the pan to transfer the tortilla onto the plate.
  • Slide the tortilla back into the pan (uncooked side down) and continue cooking for another 3-4 minutes or until the other side is also golden brown and the center is set. You can slightly lift the edges to check if the center is cooked.
  • Once the tortilla is cooked to your liking, remove it from the pan onto a plate. Let it cool for a few minutes before slicing it into wedges.
  • Serve your Spanish Tortilla warm or at room temperature. Enjoy!
    This classic Spanish dish makes a delicious appetizer, tapa, or even a light meal.
Nutrition Facts
Tortilla Española
Amount per Serving
Calories
269
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
246
mg
82
%
Sodium
 
108
mg
5
%
Potassium
 
1028
mg
29
%
Carbohydrates
 
40
g
13
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
13
g
26
%
Vitamin A
 
361
IU
7
%
Vitamin C
 
44
mg
53
%
Calcium
 
69
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Almond and cranberry granola bars

Posted on by Leigh

Almond and cranberry granola bars

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12
Calories: 279kcal

Equipment

  • 1 Sugar thermometer

Ingredients

  • 140 g almonds roasted
  • 150 g rolled oats
  • 200 g dried cranberries
  • 2 tsp ground coriander
  • 1 tsp salt
  • 150 ml honey
  • 150 ml golden syrup

Instructions

  • Heat the oven to 160°C fan/gas 4.
  • Line a 20cm x 20cm baking tin with baking paper.
  • Put the almonds in a bowl with the oats, oat flour, cranberries, coriander and salt.
  • Pour the syrup and honey into a deep pan (they’ll bubble up a lot) and simmer until the temperature reaches 122°C on a sugar thermometer (about 4 minutes once they’re simmering rapidly).
  • Quickly pour the syrup over the oat mixture, then stir with a spatula until fully combined. Tip into the prepared tin, pressing down gently with damp hands to form an even layer.
  • Bake for 20 minutes until golden. Leave in the tin to cool, then cut into bars/triangles.
Nutrition Facts
Almond and cranberry granola bars
Serving Size
 
1 bar
Amount per Serving
Calories
279
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Sodium
 
199
mg
9
%
Potassium
 
153
mg
4
%
Carbohydrates
 
54
g
18
%
Fiber
 
4
g
17
%
Sugar
 
42
g
47
%
Protein
 
4
g
8
%
Vitamin A
 
0.1
IU
0
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
43
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate filled croissant

Posted on by Leigh

Chocolate filled croissant

Print Pin Rate
Course: Dessert, Snack
Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigerate: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 people
Calories: 1044kcal

Ingredients

Croissant Dough

  • 250 g all-purpose flour
  • 1 tsp salt
  • 25 g granulated sugar
  • 7 g instant yeast
  • 150 ml warm milk
  • 25 g unsalted butter melted
  • 200 g cold unsalted butter (for laminating)

Chocolate Filling

  • 100 g dark chocolate (semi-sweet or bittersweet), chopped
  • 50 g milk chocolate chopped
  • 30 g unsalted butter

Assembly

  • 1 egg beaten (for egg wash)
  • 30 g powdered sugar (for dusting)
  • 30 g chopped nuts (optional, for garnish)

Instructions

For the Croissant Dough:

  • In a mixing bowl, combine the flour, salt, and sugar.
  • In a separate small bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until it becomes frothy.
  • Pour the yeast mixture and melted butter into the dry ingredients. Mix until a dough forms.
  • Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Shape it into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour.

For the Chocolate Filling:

  • In a microwave-safe bowl, combine the dark chocolate, milk chocolate, and butter. Microwave in 20-second intervals, stirring in between, until the chocolate and butter are completely melted and smooth. Alternatively, you can melt them in a heatproof bowl over a pot of simmering water (double boiler).
  • Let the chocolate mixture cool to room temperature.

Assembly:

  • Take the chilled dough out of the refrigerator and roll it into a rectangle on a floured surface. It should be about 1/4-inch thick.
  • Cut the dough into triangles. Each triangle should be wide enough to accommodate a piece of chocolate.
  • Place a piece of chocolate filling at the base of each triangle and roll it up, tucking in the sides to seal the chocolate inside.
  • Place the filled croissants on a baking sheet lined with parchment paper, leaving enough space between them.
  • Brush the croissants with beaten egg for a shiny finish.
  • Preheat your oven to 200°C (390°F).
  • Bake the croissants in the preheated oven for 20 minutes or until they are golden brown and puffed up.
  • Remove the croissants from the oven and let them cool slightly on a wire rack.
  • Dust the warm croissants with powdered sugar and sprinkle with chopped nuts if desired.
    Enjoy your delicious homemade chocolate-filled croissants!
Nutrition Facts
Chocolate filled croissant
Amount per Serving
Calories
1044
% Daily Value*
Fat
 
75
g
115
%
Saturated Fat
 
43
g
269
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
19
g
Cholesterol
 
183
mg
61
%
Sodium
 
637
mg
28
%
Potassium
 
421
mg
12
%
Carbohydrates
 
84
g
28
%
Fiber
 
6
g
25
%
Sugar
 
28
g
31
%
Protein
 
14
g
28
%
Vitamin A
 
1726
IU
35
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
108
mg
11
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Croque-Monsieur

Posted on by Leigh

Croque-Monsieur

Print Pin Rate
Course: Breakfast
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 623kcal

Ingredients

Béchamel Sauce

  • 40 g butter
  • 40 g all-purpose flour
  • 400 ml milk
  • salt to taste
  • pepper to taste
  • a pinch of nutmeg

Sandwich

  • 8 slices of bread
  • 200 g ham sliced
  • 200 g Gruyère or Emmental cheese grated
  • butter for spreading on the bread slices

Instructions

  • In a saucepan, melt the butter over medium heat.
  • Add the flour and whisk continuously for about 2-3 minutes until the mixture becomes pale and frothy, but not browned.
  • Gradually add the milk while whisking constantly to avoid lumps.
  • Continue to cook and whisk until the sauce thickens, which should take about 5-7 minutes.
  • Season the sauce with salt, pepper, and a pinch of nutmeg (if using). Remove from heat and set aside.
  • Preheat your oven to 200°C (392°F).
  • Lay out 4 slices of bread and spread a thin layer of butter on one side of each slice.
  • Place a slice of ham on top of the buttered side of 4 slices of bread.
  • Sprinkle a generous amount of grated cheese over the ham.
  • Top each with another slice of bread, buttered side up.
  • Pour the béchamel sauce over the assembled sandwiches, making sure to cover them evenly.
  • Place the sandwiches on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until they are golden brown and the cheese is melted and bubbly.
  • Once done, remove the Croque-Monsieur sandwiches from the oven and let them cool for a minute or two before serving.
  • You can optionally garnish with a bit more grated cheese and a sprinkle of fresh parsley before serving.
    Enjoy your delicious homemade Croque-Monsieur sandwiches!
Nutrition Facts
Croque-Monsieur
Amount per Serving
Calories
623
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
20
g
125
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Cholesterol
 
111
mg
37
%
Sodium
 
1028
mg
45
%
Potassium
 
405
mg
12
%
Carbohydrates
 
38
g
13
%
Fiber
 
1
g
4
%
Sugar
 
8
g
9
%
Protein
 
34
g
68
%
Vitamin A
 
832
IU
17
%
Calcium
 
685
mg
69
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Beef samoosa

Posted on by Leigh

Beef samoosa

Print Pin Rate
Course: Snack
Prep Time: 10 minutes
Cook Time: 15 minutes
Rest: 30 minutes
Total Time: 55 minutes
Servings: 8 samoosas
Calories: 296kcal

Ingredients

Pastry

  • 250 g all-purpose flour
  • 60 ml water (approximately)
  • 2 tbsp vegetable oil
  • 1/2 tsp salt

Beef Filling

  • 250 g beef mince
  • 1 onion finely chopped
  • 2-3 garlic cloves minced
  • 1 carrot finely grated
  • 1 potato boiled and finely chopped
  • 1/2 cup frozen peas
  • 1 tsp ginger paste
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder (adjust to taste)
  • salt to taste
  • 2 tbsp vegetable oil for cooking
  • fresh coriander leaves chopped (for garnish)
  • oil for deep frying

Instructions

Prepare the Pastry:

  • In a mixing bowl, combine the all-purpose flour, salt, and vegetable oil.
  • Gradually add water while kneading to form a stiff and smooth dough.
  • Cover the dough with a damp cloth and let it rest for about 30 minutes.

Prepare the Beef Filling:

  • Heat 2 tablespoons of vegetable oil in a pan over medium heat.
  • Add the cumin seeds and let them sizzle for a few seconds.
  • Add the finely chopped onions and sauté until they become translucent.
  • Stir in the minced garlic and ginger paste. Sauté for another minute until fragrant.
  • Add the ground beef and cook, breaking it apart with a spoon, until it's browned and cooked through.
  • Add the grated carrot, diced potato, frozen peas, and all the spices – coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well.
  • Cook the beef filling mixture for another 5-7 minutes until the vegetables are tender and the spices are well-incorporated.
  • Remove from heat, add chopped fresh coriander leaves, and let the filling cool down.

Shape and Fill the Beef Samosas:

  • Divide the dough into small equal-sized balls and roll each ball into a thin oval or round shape.
  • Cut each oval/round in half to create two semi-circles.
  • Take one semi-circle, brush water on the straight edge, and form a cone shape by folding it over the rounded edge, pressing gently to seal.
  • Fill each cone with the prepared beef filling.
  • Seal the open edge by pinching it together to form a triangular pastry. Ensure it's tightly sealed to prevent the filling from spilling during frying.
  • Repeat this process for the remaining dough and filling.

Fry the Beef Samosas:

  • Heat oil in a deep frying pan or a deep fryer to about 180°C (350°F).
  • Carefully slide the prepared beef samosas into the hot oil, a few at a time.
  • Fry the samosas until they turn golden brown and crispy, usually takes about 3-4 minutes per batch.
  • Remove the fried beef samosas with a slotted spoon and drain excess oil on a paper towel.
    Serve your homemade beef samosas hot with chutney or sauce of your choice. Enjoy!
Nutrition Facts
Beef samoosa
Amount per Serving
Calories
296
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
4
g
Cholesterol
 
22
mg
7
%
Sodium
 
180
mg
8
%
Potassium
 
314
mg
9
%
Carbohydrates
 
33
g
11
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
10
g
20
%
Vitamin A
 
1389
IU
28
%
Vitamin C
 
11
mg
13
%
Calcium
 
28
mg
3
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Keto pancakes

Posted on by Leigh

Keto pancakes

Print Pin Rate
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 256kcal

Ingredients

  • 2 eggs large
  • 60 g cream cheese softened
  • 30 g almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract (optional)
  • a pinch of salt
  • Sweetener of choice (such as erythritol or stevia) to taste

Instructions

  • In a blender, combine the eggs, softened cream cheese, almond flour, baking powder, vanilla extract (if desired), salt, and sweetener. Blend until you have a smooth batter.
  • Heat a non-stick skillet or griddle over medium heat. You can add a small amount of butter or coconut oil to grease the pan if necessary.
  • Pour a small amount of the pancake batter onto the hot skillet to form pancakes of your desired size. Keep in mind that keto pancakes tend to be more delicate than traditional pancakes, so it's best to make them smaller.
  • Cook the pancakes until bubbles form on the surface, then flip them carefully with a spatula. Cook the other side until it's lightly browned.
  • Remove the pancakes from the skillet and repeat the process with the remaining batter. You may need to adjust the heat to prevent burning.
  • Serve your keto pancakes with toppings of your choice, such as sugar-free syrup, fresh berries, whipped cream, or a dollop of keto-friendly nut butter.
  • Remember that portion control is important on a keto diet, as even low-carb pancakes can contribute to your daily carbohydrate limit. Enjoy your keto pancakes in moderation as part of a balanced ketogenic meal plan.
Nutrition Facts
Keto pancakes
Serving Size
 
1 Serving
Amount per Serving
Calories
256
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
194
mg
65
%
Sodium
 
264
mg
11
%
Potassium
 
102
mg
3
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
11
g
22
%
Vitamin A
 
641
IU
13
%
Calcium
 
145
mg
15
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.