Fat To Skinny
Recipe Exchange => Breakfast Recipes => Topic started by: ausgirl on February 23, 2011, 07:55:35 AM
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I just had the most delicious breakfast!
I tried a similar recipe last week and although nice, they were a little dense and thick. I found another and tweaked it this morning - was delicious!
5 tbsp almond flour (I used Bob Mills (I think its called) and its more like almond meal?)
1 tbsp cream *
1 tbsp water
1 egg
1/2 tsp baking powder
3 pkts Xylitol **
generous splash vanilla extract ***
2 tbsp oil (I used canola)
I mixed all the wet ingredients and added it to the almond flour and baking powder.
They were quite runny, but I just cooked two at a time.
The original recipe said it made 2 large pancakes - I actually made 5.
My calculations are around 3.5 for the flour and 1 for my egg - 4.5 total
They were so good with no sugar maple syrup and a little butter!
*(the original called for sour cream, but I used cream - way better and 0 carbs)
** (the original called for a couple of pinches Splenda)
*** (the original used DaVinci French Vanilla Syrup but I didn't have that)
I also think they only used a pinch or so of Splenda because they used the Syrup which I didn't have, so I just increased the Xylitol.
The last time I had these, I was not hungry until dinner time!
ENJOY
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those sound good ausgirl but if you replace the almond meal with golden flax it is 1 carb and they are good too matter of fact i think i am going to make some right now for my breakfast they will hold you all day too ! have a good day
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What is the carb count for your flour ausgirl? The Now unblanched almond flour is 4 carbs per cup.Are you subtracting fiber?
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Actually Umpa I don't have the package, I have it stored in a container from a while back (its still good) and so I googled it and then worked it out from there.