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4.09.2011

Progressive Pancakes


I wanted to find the perfect pancake recipe, so I have been trying different combinations.  Here are three pancakes to choose from, let me know which one you like best. 

                        Pancakes #1                    
Ingredients:
1 cup almond flour
1/2 cup rice flour
2 Tablespoons potato flour
3 Tablespoons tapioca flour
1/2 teaspoon salt
1 cup almond milk
1 cup applesauce
1 1/2 teaspoons baking powder
3 Tablespoons coconut oil (melted)
3 eggs
1 teaspoon lemon juice

Mix all dry ingredients into wet ingredients and you have your batter!  The total carbs for this recipe =132g, and if you make 16 three inch pancakes it works out to about 8g of carbs per pancake.
Pros- These are pretty easy to flip and don't burn very fast. Pretty low in carbs, and no sugar!
Cons - My 10 year old thinks they are too fruity tasting.  They are a little flaky.
I would give these pancakes a #7 for flavor on the 1-10 scale, (10 being Excellent)

 

                      PANCAKES # 2                      
These Pancakes were DELICIOUS!  I have to say I like them the best so far.  They are adapted from my carob muffins and have a little bit more toasted carob powder in them.  There isn't a chocolaty taste, just a hint of mocha.  

Ingredients 
1 cup almond milk
1 cup almond butter
3 Tablespoons coconut oil (liquified)
2 Tablespoons honey
3 eggs
1/4 cup tapioca flour
1/4 cup coconut flour
1/4 teaspoon powdered stevia
1 teaspoon baking powder'
1.5 teaspoon baking soda
1 Tablespoon vanilla extract
1/4 teaspoon guar gum 
3 Tablespoons toasted carob powder (or any chocolate powder)

Instructions
Add all wet ingredients first and mix them together well before adding the dry ingredients. This recipe makes about 14 pancakes 3 inches across.  Total carbs = 117g so 14 pancakes = 8g of carbs each.
Pros - Fluffy and moist, easy to flip, low in carbs.
Cons - There are none in my book.
I give it a #9 on the taste scale (10 being the best)

-------------------Pancakes #3-------------------
Ingredients:
2 cups brown rice flour
¼ cup tapioca flour
¼ cup potato starch
¼ cup honey
1 teaspoon baking powder
1 ½ teaspoon baking soda
¼ teaspoon salt
2 eggs
1 cup almond milk
¼ cup grapeseed oil
½ cup butternut squash

Instuctions: 
Combine all the ingredients, don’t over mix.  Cook like any other pancake flip when the edges are dry and there are bubbles in the middle. There are 357g of carbs in this recipe.  It makes about 16 3 inch pancakes and each pancake works out to be 22g of carbs each. 
Pros- There is a vegetable in the mix! They flip easily and are very fluffy.  My kids love them.
Cons- Super carby and there aren’t very nutritious flours being used.
I would give these the "tastes like wheat pancake" award.  On the taste scale they are a #8 (10 being the highest)

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