Keto Dutch Pancake with Potatoes
A keto twist on the classic Dutch pancake, served with a side of crispy potatoes. Enjoy the rich flavors of this low-carb breakfast treat.
Ingredients
- ●2 large Potatoesthinly sliced
- ●1 box Dutch Pancake Mixmake sure it's a sugar-free and low-carb mix
- ●4 large Eggs
- ●1/4 cup Butter
- ●to taste Salt
- ●to taste Black Pepper
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Slice the potatoes into thin rounds and place them in a bowl. Drizzle with a little bit of oil and sprinkle with salt and pepper. Toss to coat.
- 3
Spread the potatoes out in a single layer on a baking sheet and roast for 15-20 minutes, or until crispy.
- 4
In a large bowl, whisk together the pancake mix, eggs, and a pinch of salt and pepper.
- 5
Heat a non-stick skillet or griddle over medium-high heat. Add a small amount of butter to the pan and let it melt.
- 6
Pour about 1/4 cup of the pancake batter into the pan and tilt the pan to evenly coat the bottom.
- 7
Cook the pancake for 2-3 minutes, until the edges start to curl and the surface is dry. Loosen the pancake with a spatula and flip it over.
- 8
Cook the other side of the pancake for another 1-2 minutes, until it's golden brown.
- 9
Repeat with the remaining batter to make more pancakes.
- 10
Serve the pancakes hot with a side of crispy potatoes and a pat of butter.
- 11
Enjoy your keto Dutch pancake with potatoes!