- 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.
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.