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# The pancakes 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. # The sauce 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. # The casserole 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! # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge. Reheat in the microwave or in the oven.
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