| For the pancakes | ||
|---|---|---|
| 6 (ea. 1.76 oz) | Egg, large | |
| ¾ cup | Cream cheese, full fat | |
| 5½ tsp | Protein Powder, whey based | |
| 1 tbsp 2 tsp | Almond Flour, partially de-oiled | |
| 1 tsp | Cream of Tartar, Weinstein baking powder, gluten-free leavening agent | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 2 tsp | Water, carbonated, mineral water, club soda, seltzer | |
| 1 tbsp | Oil, Sunflower, high oleic (70% and over) | |
| 4.23 oz | Ham, cooked, 4% fat | |
| 5.29 oz | Tilsit, cheese | |
| For the sauce | ||
| 2 tbsp | Butter, unsalted | |
| ⅝ cup ⅜ tsp | Cream, fluid, light whipping, 30% fat | |
| 1 tbsp | Tomato paste, canned, no salt added | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ¼ tsp | Pepper, black, ground | |
| ½ tsp | Xanthan Gum | |
| For topping the casserole | ||
| ½ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| 1 tbsp | Parsley, fresh, chopped | |
| 37.53 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:6.30 oz (calculated)Notes: one filled and gratinated pancake
- Temperature: 392 °F (preheated, circulating air)
- Mix together the eggs, cream cheese, protein powder, almond flour, baking powder, salt and carbonated water until you get a smooth batter.
- Let sit for 10 minutes.
- Over medium heat, heat 1/2 teaspoon of oil in a large pan or griddle.
- Add a portion of batter and let cook until the top has set and is no longer liquid, about 4 minutes. Each portion should be about 90 ml or 3/8 cups.
- Top the pancake with a slice of ham and cheese and carefully roll it up.
- Transfer to an oven-safe dish.
- Repeat adding oil, frying and rolling up the pancakes until all the batter is used up.
- While you are frying the pancakes, melt the butter in a pot.
- Stir in the cream and tomato paste and bring to a simmer.
- Season to taste.
- Sprinkle in the xanthan gum (or thickener of your choice) whisking throughout to avoid clumping.
- Cook until the sauce begins to thicken, about 2 minutes.
- Set aside and let cool. You should get a thick sauce, similar to a paste.
- Spread the sauce on the pancakes and sprinkle everything with the grated parmesan. You can also use a different cheese, for example something milder like mozzarella.
- Bake in the oven until the cheese is golden brown, about 20 minutes.
- Sprinkle with some fresh parsley and enjoy!
- You can store the dish in an airtight container for 3 days in the fridge. Reheat in the microwave or in the oven.
The pancakes
The sauce
The casserole
Meal Prep Tip
- Calorie count468 kcal
- % of calories by macros
Fat 76.3 % 357 kcal 40 g Net Carbs 3.6 % 17 kcal 4.2 g Dietary Fiber 0.2 % 1 kcal 0.6 g Protein 19.9 % 93 kcal 23.3 g - Approx. WW SmartPoints™16.0
- Cholesterol 297.2 mg
- Sodium 944.3 mg
- Fat 39.9 g
- Saturated Fat 21.6 g
- Trans Fat 0 g
- Carbohydrates 4.8 g
- Dietary Fiber 0.6 g
- Total Sugars 2.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 23.3 g
- Calcium 354.8 mg
- Iron 1.3 mg
- Magnesium 22.8 mg
- Potassium 373.1 mg
- Zinc 2.4 mg
- Vitamin A (Retinol Equivalents) 381.6 mcg
- Vitamin B12 1.3 mcg
- Vitamin C 1.6 mg
- Folate 33.7 mcg
- Folic Acid 0.6 mcg