Flourless pancakes with pine nuts
8 servings
45 minutes
Flourless pancakes with pine nuts are a refined treat that combines the creaminess of dairy, the nutrition of eggs, and the nutty aroma of pine flour. This recipe is inspired by ancient Russian traditions where pancakes symbolized the sun and life force. In the absence of regular flour, pine nuts are used to give the batter softness and lightness, while psyllium adds elasticity. The pancakes turn out thin with slightly crispy edges and a rich nutty flavor. They can be served with salted salmon or cream cheese, creating a harmony of textures and tastes. This exquisite dish is perfect for a morning breakfast or light dinner, bringing enjoyment with every note of aroma.
1
Prepare all the ingredients.
2
Grind the pine nuts into flour (it's easiest to use a coffee grinder for this, as the quantity is small).
- Pine nuts: 30 g
3
Crack the eggs into the mixing bowl.
- Chicken egg: 2 pieces
4
Add a pinch of salt and sweetener. Whisk with a mixer for 1 minute.
- Salt: to taste
- Sugar substitute: to taste
5
Heat the cream to 60 degrees. Pour the warm cream and water into the egg mixture.
- Cream 20% fat: 100 ml
- Water: 170 ml
6
Add pine nut flour and psyllium.
- Pine nuts: 30 g
- Psyllium husk: 10 g
7
Mix the dough thoroughly: it should be sticky.
8
Heat 2 non-stick pans (the pancakes are very delicate, making them easier to flip without tearing). Grease both pans with a thin layer of coconut or melted butter.
- Coconut oil: 1 tablespoon
9
Pour about a ladle of batter onto one skillet and quickly spread it with a spatula into a thin pancake over the surface of the skillet.
10
Brown the pancake on one side, then carefully remove it and flip it onto another pan to brown the other side.
11
Serve with any keto toppings, such as cream cheese or salted fish.
- Lightly salted salmon: to taste
- Cream cheese: to taste