Keto pancakes with pork belly

Here's a recipe for quick gluten-free pancakes. They can feed the whole family. When paired with crispy fried pork belly and sour lingonberries, these keto pancakes are amazing!

Ingredients

• 8 pcs Eggs
• 475 ml Heavy cream
• 125 ml Water
• 2 tbsp. l. Psyllium
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 325 g Zucchini
• 1 pc Onion
• 450 g Pork belly
• 30 g Butter
• 125 ml Lingonberry

Directions

1. Preheat oven to 100 ºC.
2. Beat eggs, cream, and water with a mixer until you have a stringy dough. Add salt and pepper. Add psyllium powder slowly, stirring constantly to avoid lumps. Leave the dough to rise for 10 minutes.
3. Add zucchini and onion to the dough.
4. In a skillet, fry the pork belly in butter until crisp. Then keep the pork belly warm in the oven. Leave the fat in the pancake pan.
5. Fry pancakes over medium heat. Use ½ cup (100 ml) of batter for 1 pancake. Take your time, wait until one side is well done before flipping the pancake.
6. Serve the pancakes with pork belly and lingonberries (optional).