Oatmeal Pancakes with Ketogenic Mousse.

Traditional and Thermomix Recipe.

Now a cult in protein and non-protein diets, we find various recipes adapted for all types of diets, from protein to Mediterranean and ketogenic.

They represent a valid example of breakfast and also snack if the ingredients are well balanced. In fact, they must contain a good dose of fibers, proteins, sugars, and carbohydrates, without forgetting the indulgence they must show.

That’s why today I wanted to enrich them with a chocolate almond mousse and berries, which do not contain much sugar and with their acidity contrast the richness of the pancake and the “sweetness” of the mousse.

Ingredients

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4 egg whites
1/3 cup oat flour
1 tsp sweetener (or 1/4 cup brown sugar)
1 tsp baking powder
1 tsp baking soda (leveled)
1 pinch salt
1/4 cup Greek yogurt
1/4 cup milk
1/2 tsp apple cider vinegar
1/2 tsp butter
3.5 oz 70% dark chocolate
1 1/4 cup whipping cream, 35% fat
1/2 cup almond flour
2 tbsp sweetener (or 1/2 cup sugar)
to taste chopped almonds
to taste berries

Oatmeal Pancakes with Ketogenic Mousse

Tools

What we need to make the

1 Pot
1 Electric whisk or Thermomix
1 Pan small
3 Bowls

Steps

Oatmeal Pancakes with Ketogenic Mousse

To make the mousse, place 200 ml of cream in the freezer for at least 15 minutes, meanwhile chop the chocolate.
Making the mousse: Whip the cream together with the sweetener with whisks until stiff, then place it in the fridge
In a saucepan, put the rest of the cream about 100 ml and the chopped chocolate.
Or melt it in a double boiler or in the microwave, stirring well.
Now take the cream from the fridge and gradually add the almond flour and then the melted chocolate, mixing with a spatula from top to bottom with gentle, circular movements.
Place the mousse in the fridge and proceed to make the pancakes
In a bowl, whisk the egg whites until they form peaks.
In a separate bowl, place the oat flour, sweetener or brown sugar, salt, baking soda, baking powder, yogurt, milk, and apple cider vinegar, and mix well.
With the help of a spatula, gently fold the whipped egg whites into the mixture with upward movements.
Melt 1/2 tsp of butter in a non-stick pan over medium heat. For each pancake, pour a ladle of batter into the pan and cook for 1-2 minutes or until bubbles on the surface start to color
Flip the pancake with a spatula and cook for another minute. Place the pancake on a flat plate and cover with a cotton cloth to keep it warm. Repeat the process until all batter is used.
Assemble the pancakes alternating them with chocolate mousse, then top with berries. Complete with chopped almonds.
The Oatmeal Pancakes with Ketogenic Mousse are ready
Chop the chocolate 1 min speed 5. Scrape down with the spatula and set aside in a small bowl. Insert the butterfly whisk and pour 200 ml of cream and the sweetener into the bowl.
Whip for 3 min speed 3. Transfer the cream to a bowl and place in the fridge.
Without washing the bowl, add the remaining cream and the chopped dark chocolate.
Melt using the basket instead of the measuring cup for 3 min at 212°F speed 1.
Now take the cream from the fridge and set the Thermomix to speed 2, gradually add the almond flour, and then the melted chocolate through the bowl top until the mixture appears homogeneous.
Place the mousse in the fridge and proceed with the pancakes
Insert the butterfly whisk. Place the egg whites in the bowl and whip: 2-4 min./speed 3.5 or until stiff peaks form. Remove the butterfly and transfer the whipped egg whites to a bowl.
Place the oat flour, brown sugar, baking powder, salt, baking soda, yogurt, milk, and apple cider vinegar in the bowl, mix: 30 sec./speed 4. Transfer the mixture to a bowl.
With the help of a spatula, gently fold the whipped egg whites into the mixture with upward movements.
Melt 1/2 tsp of butter in a non-stick pan over medium heat. For each pancake, pour a ladle of batter into the pan and cook for 1-2 minutes or until bubbles on the surface start to color
Flip the pancake with a spatula and cook for another minute. Place the pancake on a flat plate and cover with a cotton cloth to keep it warm. Repeat the process until all batter is used.
Now for the fun part, serve the pancakes alternating them with the chocolate mousse, then top with berries. Complete with chopped almonds.
The Oatmeal Pancakes with Ketogenic Mousse are ready