Healthy breakfast

Gluten-free curd cheese pancakes (18 pcs)
gluten-free and sugar-free


  • 4 egg yolks
  • 800g of 0.5% curd cheese
  • a few pinches of Himalayan salt
  • 4 teaspoons of erythritol
  • 100 g gluten-free flour
  • 1 teaspoon of baking powder
  • coconut oil for frying


Separate the egg yolks and mix well. Add salt and erythritol. Add curd cheese and mix. At the end, add flour and mix well. Shape into balls between wet hands and place in the pan. Fry the pancakes under the lid on medium heat. Serve.

PS! You can add the remaining egg whites to some casseroles, make an egg white omelet or cloud-porridge by whisking the egg whites into the porridge.


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