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I recently tried protein pancakes, made with 1/2 cup ricotta cheese, 2 eggs, 1/4 cup protein powder, 1/4 tsp salt, and 1/2 tsp baking powder. They're delish, especially with a bit of melted butter on top. My recipe makes about 15 little pancakes, each with about .5 g of carb each. Who needs nutrient deficient white flour anyway?
My problem was I really missed maple syrup. Splenda does terrible things to me, so after checking to make sure that real maple syrup REALLY DOES have 53g carb per 1/4 cup serving (blah!) I found a fake maple syrup stevia recipe that I adore. It's basically the consistancy of water, but it soaks into the pancakes easily and adds the perfect amount of sweetness to them.
"Maple syrup"
3/4 cup water
2 tablespoons plus 2 teaspoons vegetable glycerine (I found mine at Whole Foods and every source i've looked in says that although it is noticeably sweet, it's made from coconut oil and, like oil, is no carb)
1/8th teaspoon white stevia powder
1 teaspoon maple syrup flavoring
I'm excited to make myself from "french toast" tomorrow morning using Book's flax bread I cooked up tonight and my new Almond syrup (I didn't have any maple flavoring, so I substitued almond). I'm also going to try making waffles instead of pancakes with my afore-typed ricotta recipe; I'm thinking if I use 2 egg yolks plus the ricotta and other ingredients, and then fold in 3 whipped egg whites, I might have a pretty good waffle iron batter.
xoxox
rayna
My problem was I really missed maple syrup. Splenda does terrible things to me, so after checking to make sure that real maple syrup REALLY DOES have 53g carb per 1/4 cup serving (blah!) I found a fake maple syrup stevia recipe that I adore. It's basically the consistancy of water, but it soaks into the pancakes easily and adds the perfect amount of sweetness to them.
"Maple syrup"
3/4 cup water
2 tablespoons plus 2 teaspoons vegetable glycerine (I found mine at Whole Foods and every source i've looked in says that although it is noticeably sweet, it's made from coconut oil and, like oil, is no carb)
1/8th teaspoon white stevia powder
1 teaspoon maple syrup flavoring
I'm excited to make myself from "french toast" tomorrow morning using Book's flax bread I cooked up tonight and my new Almond syrup (I didn't have any maple flavoring, so I substitued almond). I'm also going to try making waffles instead of pancakes with my afore-typed ricotta recipe; I'm thinking if I use 2 egg yolks plus the ricotta and other ingredients, and then fold in 3 whipped egg whites, I might have a pretty good waffle iron batter.
xoxox
rayna
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