Weekend mornings call for more than just the usual quick breakfast. Right?
Lately I've been experimenting in the kitchen with almond flour because I always have so much dehydrated almond pulp left over from making almond milk. I started thinking ... Pancakes. Then I can use some of my home made Green Tomato Strawberry Jelly (inspired by an abundance of green tomatoes that were going to freeze). I try finding a way to use everything...LOL. OK, traditional pancakes use flour, eggs, milk and sugar. I can almost do that. I have almond flour, eggs, heavy whipping cream, sugar sub ... and peanut butter ... perfect with a jelly topping. I just threw the almond flour in the Ninja and ground it into a powder, then tossed everything else in and whipped it up really good. The batter is thick, if you can pour it into the pan it's too thin.
Here's what I used:
1 Cup Almond Flour (ground into powder)
2 Large Eggs
1/4 Cup Peanut Butter (I used my own homemade)
3/4 Cup Heavy Whipping Cream
3 drops EZ-Sweetz (equivilant to 1 Tbs. Sweetener)
Maybe you noticed, I like to keep things simple.
Depending on the peanut butter you use you may need more or less heavy whipping cream. Add the cream last and use 1/4 cup at a time. The batter should be thick and just before the point of being pourable. Melt a little butter in your pan and scoop 1/4 cup batter for each pancake. Flatten and spread out to about 4 inches round with back of spoon. Flip when bottom of pancake is brown and cook other side. I cook mine over a medium high heat. Makes 6 Pancakes.
Nutrition Info per Pancake
Calories - 233
Fat - 16.37
Carbs - 5.75
Fiber - 3.25
Net Carbs - 2.5
Protein - 6.54
Nutriton info based on the brands I use.
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