Can I fry them without oil?

Yes, if you have a non-stick pan, you can skip oil. But for a golden crust, a few drops of oil before each pancake help.

Why do my pancakes tear?

The batter may be too thin or the pan not hot enough. Add an extra egg (4 instead of 3) and heat the pan well.

Can I make the batter ahead?

It's best fresh, but you can refrigerate for 2-3 hours. Stir well before using.

How to make them sweet?

Add sweetener or a little honey to the batter. You can also serve with fruit syrup or jam.

Pancakes

Name: Pancakes
Total time: 10 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken egg — 3 pcs; Cream — 30 g; Water — 30 g; Sunflower oil — 20 g

15min

290g

Nutrition per 100g

294

Craving pancakes but watching your carbs? This recipe is your savior! Tender, airy pancakes without a trace of flour, ready in minutes using a blender. Eggs, cream, and a little oil – that's all you need for a hearty and delicious breakfast. Only 1.3g of carbs per serving – enjoy without guilt!

BreakfastFried FoodsFastfoodEggs

WHAT YOU WILL NEED

From ingredients

4 products

Основа

Chicken egg3 pcs · 210 g

Cream30 g

Water30 g

Для жарки

Sunflower oil20 g

SIMPLE PROCESS

Step by step recipe

The secret to these pancakes is a perfectly smooth batter, achieved with a blender. Let it rest for 5 minutes to settle bubbles, and heat the pan well. Follow our steps for thin, flexible pancakes that won't tear.

Step 1

Prep the Ingredients

Take eggs out of the fridge 10-15 minutes before starting. Measure cream, water, and oil. Prepare your blender and a skillet.

Step 2

Blend the Batter

Crack the eggs into the blender, add cream, water, and oil. Blend on medium speed until completely smooth, about 30 seconds.

Step 3

Rest the Batter

Let the batter rest for 5 minutes – this allows air bubbles to settle, making pancakes more flexible.

Step 4

Heat the Pan

Place a skillet over medium heat and let it get hot. Grease lightly with a little oil (use a brush or paper towel).

Step 5

Cook the Pancakes

Pour a ladleful of batter into the pan, swirling to spread thinly. Cook for 1-2 minutes until golden, then flip carefully with a spatula and brown the other side.

Step 6

Serve

Stack cooked pancakes on a plate. Serve warm with sour cream, berries, or your favourite topping. Enjoy!

CHEF'S TIP

Use Room-Temperature Eggs

For fluffiness, use eggs at room temperature. They blend better and create a smoother batter.

Blender is Your Friend

Blend all ingredients on medium speed until completely smooth, about 30 seconds. Don't over-blend, or the batter might become too frothy.

Hot Pan is Key

Preheat the pan over medium heat and grease with just a drop of oil. The batter should set immediately to prevent sticking.

Thin and Delicate

Pour a thin layer of batter, swirling the pan quickly. When edges are golden, flip gently with a spatula – these pancakes are delicate, so handle with care.

SUBSTITUTIONS

Add your taste

Sweet Version Add a sweetener of choice (e.g., 10 g erythritol) and a pinch of vanilla to the batter. Serve with berries or honey.
With Kefir Replace cream and water with 60 g of kefir – pancakes become fluffier and tangy.
Add Cottage Cheese Stir in 50 g of soft cottage cheese for a thicker, more filling pancake-like texture.
With Flour If carbs aren't an issue, add 30 g of whole-wheat flour for a more traditional pancake.

HOW TO STORE

How to Store Flourless Pancakes

Cool pancakes completely, stack them, wrap in plastic or place in an airtight container. Refrigerate for up to 2 days. Reheat in a dry skillet for 30 seconds per side or in the microwave. Freezing is not recommended – they become brittle.

GOOD TO KNOW