Looked at several different almond meal pancake recipes and decided to take bits and pieces from a few to get to a nice balance of carbs, protein, fat and calories -- and taste!
These had a taste and feel as close to real pancakes. What is also nice is that you can play with the measurements if you want to change up the balance.
60 grams protein powder
(Couple of notes: We use Nitrean which delivers 120 cal, 2f, 24protein, and 2carbs per 30g. We also used vanilla which may be too sweet for some, so you can sub in different flavors or even plain to get to your taste preference)
1/3 cup Almond Meal
1/2 cup egg beaters
1 oz cream cheese
2 tablespoons oil
1/4 cup water
2 teaspoons baking powder
dash cinnamon
It helps if you mix in the cream cheese with the liquid ingredients to soften before folding in to the dry ingredients. Spatula works fine.
We got 8 good sized pancakes, made a double batch and froze them a quick, mid-week alternative to eggs.
As with similar recipes these don't necessarily bubble up, so watch them on the griddle or pan to flip before they burn.
Egg beaters are brand name product that is basically egg whites doctored up to look and taste more like full fledged eggs. They come in a refrigerated carton. (Where I live stores stock them in the dairy section.)
I'm probably going to try making the pancakes with either regular egg whites or else whole eggs.
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Do the yolks have a negative impact in the above recipe?
__________________ 2009: No races, No times. Slow year. So, now you're 96 cals short. You're now in starvation mode. Doomed. - LostDog
Blog entry: November 1, 2009, Pancakes LiveSTRONG daily plate log
I wouldn't think the yolks would effect the chemistry of the pancakes - probably just borrowed egg beaters info from a recipe that wanted to make a particular nutrient ratio
That's sorta what I thought as well. I've seen the cream cheese used in 0 carb versions before, never tried it though, which looking again I guess these pretty much are.
Just always seems such a shame to not use the yolks.
__________________ 2009: No races, No times. Slow year. So, now you're 96 cals short. You're now in starvation mode. Doomed. - LostDog
Blog entry: November 1, 2009, Pancakes LiveSTRONG daily plate log
Egg yolks tend to make mixture/batter heavier. If you ever need to "lighten" a recipe take out the egg yolks. A really way to get volume is to whisk the egg whites till you a floppy peaks (stiff peaks will give you a meringue) then mix them into the recipe.
I'd feel sorry for you on the egg beaters, except there are plenty of ingredients that british chefs use that I have not been able to get in canada!
In all seriousness though. There was a time when I didn't eat as many egg yolks. I looked into egg beaters.
Inredients on egg white carton: Egg Whites
Ingredients on egg beaters carton: Egg whites (99%), less than 1%: Natural flavor, color (includes beta carotene), spices, salt, onion powder, vegetable gums (xanthan gum, guar gum).
What is the point? May as well just use the unprocessed egg-whites and add flavors to your omlette.
Suddenly this has less to do with Almond meal pancakes.
__________________ 2009: No races, No times. Slow year. So, now you're 96 cals short. You're now in starvation mode. Doomed. - LostDog
Blog entry: November 1, 2009, Pancakes LiveSTRONG daily plate log
Know this is what something i m looking forward to, thanks for this recipe as m nt able to find it anywhere, no but actually i found a one but the ingredients written over there was wrong !
So thanks a lot again brother !
REGARDS !
Updated Almond Meal Pancakes
it helped me a lot!
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