|07-06-2013, 12:05 PM||#1|
Major LCF Poster!
Join Date: Jan 2012
Location: The South y'all
Start Date: September 2011
Need some help with Almond Pancake recipe
Don't know if I did something wrong or if this is how they are supposed to be. They came out thin and I couldn't flip them over. They just sort of ran all over the place like the batter was too thin. I scraped them up and kinda flipped them over and ate them, the taste was good but they were a mess!
Any advice would be appreciated!
Easy Almond Flour Pancakes (I made 1/3 recipe)
1.5 cups of Almond Flour
1 cup water or milk (I used cream with a little water)
a dash of cinnamon (my addition)
a couple of pinches of maltitol (my addition)
Mix all ingredients in bowl using a hand blender or immersion blender until batter is a pourable consistency.
Cook on griddle for 2 - 3 minutes per side.
|07-06-2013, 12:36 PM||#2|
Very Gabby LCF Member!!!
Join Date: Dec 2006
Start Date: September 2000
I have a lot of pancake recipes. Here is one for comparison.
Fluffy Buttermilk Pancakes Satisfying Eats
3/4 cup almond flour
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
3 servings Pure Kal Stevia (to taste)
2 pastured eggs (separated)
1/2 tsp pure vanilla extract
2 tbsp unsalted butter or ghee, melted
1/4 cup Buttermilk
Salted butter for frying pan/skillet
Blend dry ingredients in a medium bowl. In a separate bowl, beat egg whites with hand mixer until SOFT peaks form. Add egg yolks, butter and buttermilk to dry ingredients. Blend well until all ingredients are incorporated. Gently fold egg whites into pancake batter. Do not over mix.
Heat skillet or frying pan on low-medium heat. DO NOT OVERHEAT! Add 1/2-1 tbsp of SALTED butter to pan. Using large ice cream scoop, scoop batter into preheated pan. Top with 8-10 blueberries. Cook for about 2-3 minutes or until bottom edges begin to brown. Carefully flip and cook another 1-2 minutes.
You can see that for 1/2 the amount of almond flour, this recipe uses 1/4 the amount of liquid. All in all, I am guessing you only need 1/2 cup liquid for your recipe.
|07-06-2013, 01:12 PM||#3|
Very Gabby LCF Member!!!
Join Date: Feb 2012
Start Date: Re-Start 11/12/13
I use this recipe and the pancakes come out perfect. The key it to use hot pan when you pour the batter and then reduce to medium temp, as almond flour tends to burn.
2 large eggs
1/2 cup almond flour
1/8 tsp baking soda
ghee or oil for frying
Beat eggs and add rest of ingredients. Heat the pan, pour the batter into hot pan and lower the heat to medium. Flip when you see bubbles forming on top of each pancake. Makes about 4-5 pancakes.
|07-07-2013, 08:19 AM||#4|
Way too much time on my hands!
Join Date: Jun 2002
Location: Spring, TX
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
I see the problem with that recipe. It has way too much liquid for the amount of other ingredients. I've made the recipe below, which is very similar, and they worked like regular pancakes for me.
LESLIE'S PERFECT LC PANCAKES
1 cup almond flour (3 ounces)
1/4 teaspoon baking powder
Generous dash salt
1/2 teaspoon vanilla
1 teaspoon granular Splenda
2 tablespoons water, as needed *
Mix all of the ingredients, except the water, in a medium bowl with a fork. Add enough water until you have a pancake batter consistency. Heat some oil in a nonstick skillet over medium heat until a splash of water thown into the pan sizzles. Ladle about 1/4 cup batter per pancake into the skillet and cook on both sides until golden brown. Flip them when the tops look lumpy from air bubbles.
Makes 4 pancakes
* I used 2 tablespoons of water in mine. Leslie suggested that either cream or water could be used. The counts are based on using water.
Per Pancake: 179 Calories; 14g Fat; 9g Protein; 5g Carbohydrate; 2.5g Dietary Fiber; 2.5g Net Carbs
|07-07-2013, 02:58 PM||#5|
Senior LCF Member
Join Date: Sep 2010
Stats: 5'4, 150 lbs
WOE: Atkins >20 carbs a day
Start Date: 09-01-10/10-29-12/01-10-13/07-29-13
Fluffy Almond Meal Pancakes
2 cups almond meal
½ cup water (for puffier pancakes, you can use sparkling water)
¼ cup oil
1 teaspoons baking soda
½ teaspoon salt
3-4 packets low carb sweetener
Mix ingredients together in a blender. Let batter sit for about 15 minutes. Pour onto hot griddle or pan over medium high heat (about 325-350 degree F). Flip them when the edges start to dry.
Makes about 24 small silver dollar pancakes
Net carbs per pancake: about 0.5 g