Bingo
03-07-2010, 02:13 PM
I've started really paying attention to carbs and stuff being a diabetic and never previously having really given a crap. I suppose I really should. lol
Anyways, I just had to share this in case anyone else is watching carbs.
I am a carb F-R-E-A-K. I'm serious. I friggin love my carbs man.
Especially - the biggest thing - is breakfast. Oh my holy friggin hell. To me, breakfast is a bigass plate of pankcakes covered in syrup, hashbrowns, toast, the works. I guess it comes from being a Georgia Boy.
So now I'm just sick and tired of eggs every morning. I was craving something else.
Came across this recipe and I have to say - it friggin rocks. It really is outstanding. I was amazed.
Best of all - for a big stack of pancakes it comes out to a TOTAL of about 5 net carbs. There are about 16 grams total but since it also has 12 grams of fiber, it works out to 4 net carbs. Then I throw in an extra carb for the slight amounts in everything else.
Ingredients:
1 cup almond flour
2 eggs
1/4 cup water (for puffier pancakes, you can use sparkling water though I didn't and they were fine)
2 Tblsp oil
1/4 teaspoon salt
1 Tblsp sweetener (I used Splenda)
1/4 Tsp Vanilla Extract
Dash of cinnamon for the tops when done
Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won't "bubble" on top the same way as regular pancakes. Flip them when the underside is brown.
There is sugar-free syrup out there which I'm going to have to go get. I just drizzled a very, very small amount of regular syrup (Since it's what I had) and it was perfect. Just gave them the right hint of flavor. I also put a good dash of fake butter on them.
They definately do have a grainer texture than regular flour pancakes but not in a bad way.
Anyways, just wanted to share.
Share your ideas if you have them!
B
Anyways, I just had to share this in case anyone else is watching carbs.
I am a carb F-R-E-A-K. I'm serious. I friggin love my carbs man.
Especially - the biggest thing - is breakfast. Oh my holy friggin hell. To me, breakfast is a bigass plate of pankcakes covered in syrup, hashbrowns, toast, the works. I guess it comes from being a Georgia Boy.
So now I'm just sick and tired of eggs every morning. I was craving something else.
Came across this recipe and I have to say - it friggin rocks. It really is outstanding. I was amazed.
Best of all - for a big stack of pancakes it comes out to a TOTAL of about 5 net carbs. There are about 16 grams total but since it also has 12 grams of fiber, it works out to 4 net carbs. Then I throw in an extra carb for the slight amounts in everything else.
Ingredients:
1 cup almond flour
2 eggs
1/4 cup water (for puffier pancakes, you can use sparkling water though I didn't and they were fine)
2 Tblsp oil
1/4 teaspoon salt
1 Tblsp sweetener (I used Splenda)
1/4 Tsp Vanilla Extract
Dash of cinnamon for the tops when done
Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won't "bubble" on top the same way as regular pancakes. Flip them when the underside is brown.
There is sugar-free syrup out there which I'm going to have to go get. I just drizzled a very, very small amount of regular syrup (Since it's what I had) and it was perfect. Just gave them the right hint of flavor. I also put a good dash of fake butter on them.
They definately do have a grainer texture than regular flour pancakes but not in a bad way.
Anyways, just wanted to share.
Share your ideas if you have them!
B