This recipe is flourless for a low-carb version. If you're not on a diet, you can add 1-2 tablespoons of flour for a more traditional texture.

Why do my pancakes tear?

The batter may not have been mixed thoroughly or was too thin. Whisk the eggs and mayo until smooth and let the batter rest for 5 minutes.

Can I fry without oil?

Yes, if you have a non-stick skillet, the oil in the batter is enough. But a light grease helps achieve a more golden crust.

How many pancakes does this make?

This recipe yields about 4-5 small pancakes, depending on the size of your skillet.

Pancakes with mayonnaise and eggs

Name: Pancakes with mayonnaise and eggs
Total time: 20 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken egg — 165 g; Mayonnaise — 60 g; Sunflower oil — 10 g; Salt — 1 g

25min

236g

Nutrition per 100g

480

These mayo and egg pancakes are a real find for anyone on a low-carb diet. No flour, no sugar, but just as golden and delicious as classic pancakes. Their tender texture, subtle creamy flavor, and high protein content make them an ideal breakfast for Keto, Dukan, and other low-carb lifestyles. In just 25 minutes, you can enjoy a beloved dish without breaking your diet.

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WHAT YOU WILL NEED

From ingredients

4 products

Base

Spices

SIMPLE PROCESS

Step by step recipe

The secret is whisking the eggs and mayonnaise into a smooth, airy batter. The mayo adds tenderness and elasticity, while the sunflower oil helps create a golden, crispy crust. Fry over medium heat until golden brown on both sides. Serve with sour cream, berries, or cheese.

Step 1

Mix the Ingredients

In a bowl, whisk together the eggs, mayonnaise, sunflower oil, and salt until smooth.

Step 2

Heat the Skillet

Place a skillet over medium heat. Lightly grease if desired.

Step 3

Cook the Pancakes

Pour a small amount of batter into the skillet, spreading it thinly. Fry for 2-3 minutes until golden, then flip and fry for another 2 minutes.

Step 4

Serve

Transfer the pancakes to a plate and serve hot with your favorite toppings: sour cream, herbs, cheese, or berries. Enjoy!

CHEF'S TIP

Whisk Eggs Until Fluffy

Well-whisked eggs with mayonnaise create a lighter, more delicate texture. Use a mixer or whisk for best results.

Bring Mayo to Room Temperature

Take the mayo out of the fridge in advance — it blends better with the eggs and creates a smoother batter.

Adjust the Oil Amount

Oil makes the pancakes more elastic, but you can reduce it by 5g to lower the calories slightly.

Serve with Different Toppings

These pancakes pair perfectly with savory fillings: sour cream, fresh herbs, smoked fish, cream cheese, or caviar.

SUBSTITUTIONS

Add your taste

With Greek Yogurt Instead of Mayo Replace mayo with Greek yogurt (60g) — lower calories and a tangier, more delicate taste.
Add Herbs Stir in 0.7 oz (20g) of chopped dill or spring onions for a fresh, herby version.
Add Cheese Add 1 oz (30g) of grated Parmesan or another hard cheese to the batter for a savory, cheesy twist.
Sweet Version Add sweetener to taste (5-10g) and a pinch of vanilla to the batter. Serve with berries or honey.

HOW TO STORE

How to Store Mayo and Egg Pancakes

Cool the pancakes, stack them in an airtight container, and refrigerate for up to 2 days. Reheat in a dry skillet for 30 seconds per side or in the microwave. Freeze for longer storage — thaw at room temperature and reheat.

GOOD TO KNOW