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Low-carb curd cheese pancake

This low-carb curd cheese pancake is healthy, gluten-free, sugar-free and high in protein. It’s super easy to make and perfect for breakfast or snacking during the day. Serve it with fruit compote, lemon curd or fresh fruits.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g half-fat curd cheese
  • 3 Tbsp Greek yogurt or kefir
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 50 g ground almond
  • 3 Tbsp chickpea or quinoa flour approx.
  • Dash of almond milk
  • 1 lemon zested
  • Juice of ½ lemon

Method
 

  1. Put the curd cheese in a bowl, then add the yogurt, vanilla and egg. Mash with a fork until you get a lump-free, textured mixture.
  2. Add the baking powder, ground almond, lemon zest and juice. Mix well.
  3. Add the flour of your choice and combine. Add a dash of almond milk or more yogurt if the batter is too thick.
  4. It should be sticky and moldable.
  5. Lightly oil a pancake pan, then add dollops of the batter. Using the base of the spoon, make them into circular shapes.
  6. Transfer them to a plate and make more pancakes from the remaining batter.