filled pancakes
Author: Dereck (Caregiver)
INGREDIENTS:**
g Eggs, chicken, whole, raw
g KetoCal 3:1 Powder
g Butter, unsalted
g Coconut flour Tiana (HCP added*)
ml KetoCal 4:1 LQ (Unflavoured)
g Mushrooms, white, raw
g Butter, salted
g Onions, raw
g Garlic Puree (GIA) (HCP added*)
g Cheese, cream, Philadelphia
g Grated mozzarella cheese - Sainsburys (HCP added*)
Directions:
1 in a jug mix egg, ketocal 3.1 powder coconut flour and ketocal LQ to form a pancake batter
2 in a small frying pan over med/low heat add 5 g butter and make 1 pancake repeat with the other 5g butter and rest of the pancake mix set aside
3 add the 10g of salted butter chop onion and mushrooms and fry for 5/8 minutes until soft add the garlic and season with salt and pepper then add the cream cheese stir until melted and formed a thick sauce
4 divide the mushroom mixture between the 2 pancakes and roll up place in a buttered baking dish then sprinkle over the cheese bake at 170oc for 10/15 minutes until golden
5 you can freeze the dish before baking for batch cooking
Nutrition Information (for entire recipe):
Carbohydrate:
4.72
Calories: 343
Fat:
30.64
Protein:
9.89
Ratio:
2.1:1
Tags:
KetoCal LQ UnflavoredKetoCal 3:1 PowderSavoryMain MealVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
