This is a close up of the chicken pancake batter.
It is the same color as regular pancakes,
but it is slightly thicker.
The pancake batter is beginning to bubble in the skillet.
Almost time to flip it.
Here is the chicken pancake cooked.
I could hardly keep it on the plate long
enough to get a picture of it.
These don't last long around my house.
I didn't even manage to snap a picture
of the boys eating them.
- 1 chicken breast precooked
(season as desired while boiling)
- 3 eggs
- Using a food processor, blend ingredients together until completely smooth.
- Mixture will look just like thick pancake batter.
- Use 1/4 cup of the mixture and cook in hot greased skillet like a pancake.
- Batter may need to be spread out a bit so that it is not too thick.
- These cook much faster than nut flour pancakes. Watch them closely.
- Makes 4-5 pancakes.