This is my adaptation of the recipe for egg and cheese pancakes found in the book “Homo Optimus“. I make these for breakfast, the kids eat them with butter and a drizzle of maple syrup, I like them with butter and a sprinkling of Stevia in The Raw to give them a bit of sweetness. I also refrigerate them and use them as a bread replacement for sandwiches, taking two pancakes and smearing them with butter or homemade mayo and adding meat or cheese and thin slices of cucumber or tomato or red bell pepper or onion or lettuce from the garden…an easy, simple, tasty snack…2 or 3 of these sandwiches would make a good meal :grin:.
8 eggs, divided (from our hens, of course)
1/4 cup unbleached all purpose flour (the original recipe called for 5 tbsp. . but I lowered it to 1/4 cup, which is 4 tbsp, with no issue. . . this acts as a binder, adding a negligible amount of carbs, and it is preferable that white flour be used over whole wheat in this instance because it will not be fermented to neutralize phytic acid and other enzyme inhibitors that can wreak havoc with our digestive and immune systems…most of these “anti-nutrients” are found in the bran and germ of the wheat kernel.)
1/4 tsp. baking powder
1/4 tsp. real sea salt
First remove the cream cheese from the fridge and set out and allow to come to room temperature, this may take as long as 12 hours (don’t use the microwave!), it is very important that it be allowed to soften though, if you don’t then you’ll end up with lumps of cream cheese throughout your batter. Separate the eggs, put the yolks in a big bowl and sift in the flour and baking powder, add the salt and softened cream cheese and beat until batter is smooth and creamy. Next take your egg whites and beat them just until stiff peaks form and gently fold the egg whites into the batter. Cook on a griddle (cast iron makes the best pancakes imho) greased with butter or coconut oil, just like you would regular pancakes, using 1/8 cup of batter per pancake. Makes about 40 small pancakes.
Nutritional Analysis Per Pancake (using 1/8 cup batter per pancake):
Fat: 3g (1.5g saturated fat)