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A great breakfast discovery

F

Fallenstar

Well-Known Member
Messages
546
I was being nagged by my Son to make him some pancakes this holiday, I hate making them ,it always looks like a bomb has gone off in my kitchen by the time I have finished..I'm never a tidy cook, but this dish really does bring out the worse in me...Anyway I relented at his pleading eyes :roll: :lol:

I did not have enough wheat flour, so made half of his up out of Ground Almond's to bulk out the wheat flour, they looked that tasty that I thought I would make myself some with all Ground Almonds because I can't have wheat flour....Well they were DEEElicious I had them with lemon and sugar , but you could do them as a base for a savory mince, or maybe a stew ect . With gravy, for a savory option, I think they would be great.

Now, all my cooking is guesstimate, make it up as you go along, type of cooking, so bear with me as I try to translate that to measurements

I used about 3/4 pint milk
2 eggs
a good pinch of sea salt
about 120/150 grams of Ground almonds
All whisked together with a hand whisk, until the consistency of double cream, maybe a bit thinner :wink: Then fry in very hot oil either side as you would a normal pancake.

The carb content in Wheat flour is 78 grams per 100 grams
The carb content in ground almonds is 6.9 grams per 100 grams.

So these pancakes are delicious and very low carb , I had so little bolus with these to what I would have normally needed to cope with the Wheat flour version...and I'm not just saying this, but both my Son and I preferred the Ground Almond ones...So a new breakfast idea to add to your list for breakfasts ,lunches ect.
 
Thank you Fallenstar, I love them with jam and cream = mash up bit of sweetener with ripe berries, gives a kind of sweet, jam like consistenchy, dollop of cream with that. Keeps me going all morning
 
These sound fab!!
I'm a bit worried about the milk though. Do you think you could Unsweetened Soya milk instead? I suppose adding cream would make them too heavy
Debs
 
Nice recipe. I need to test more of these from here. As im a type one diabetic I tend to eat the real thing just inject a lot more insulin. Sorry for calling you a man in the other thread. :lol:
 
:lol: no offence taken, to be honest I thought you were Fatima Whitbread :lol: :wink:
There are some great ideas on here, stick around kid and you won't need any Test booster, a healthy lad of 20 , you don't need it!
Keep healthy and aim for homeostasis :thumbup:
 
Haha. I thought fatima was actually a bloke. I said to my mum "whats his name?". Won't be touching any test for a while. Im at my peak now as far as test goes. My lifts are going up too
 
What's his name? :lol: :lol: :lol: You make me laugh Beav, I remember her first time around, she's still buff even though she's kicking it a bit now...kudos to her. Do you reckon she's on steroids?
 
Fallenstar said:
What's his name? :lol: :lol: :lol: You make me laugh Beav, I remember her first time around, she's still buff even though she's kicking it a bit now...kudos to her. Do you reckon she's on steroids?
Click to expand...

Im not sure to be honest. She is big in muscle size she just has more than the average/she is very ripped. Ide say body fat % of below 8 easy. They say your abs are visible at around 10% bodyfat
 
I've made these before - but made 'en THICK, like a drop scone. I had 'em with bacon and fried eggs.

It was EXTREMELY filling!
 
Thanks, I must try these - I am forever refusing chapattis, naan, etc.
 
I made them tonight for tea.
I used 4oz of Ground Almonds, half a pint of unsweetened Soya milk, a pinch of salt and two eggs.
You cook them as dropped pancakes (they are not going to flip).
I ate them with lemon juice and a sprinkle of Splenda
Yummy
 
I make them with a mixture of cream and water, to lower the carbs a bit.
 
Hi Fallenstar

I've been using ground almonds as a basis for a low-carb breakfast cereal for several years now. It's just a dry mix of ground almonds, soy bran, chopped nuts and wheat germ, wetted with milk and a dash of cream. The taste is great, the texture so-so until you get used to it. But is does have the great advantage of giving you all the valuable constituents of cereal -the bran and the wheatgerm - without the carbohydrate that normally comes with them. One 70g serving contains less than 12 g of carbs instead of 50-odd for ordinary breakfast cereal.

David Wilson
 
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