@11 months ago with 4 notes
#recipes #low carb
I think I may have finally came up with a good substitute for regular pancakes. They have a good amount of fiber and protein and didn’t have much of an after taste. They even look a lot like the real thing. If you try it let me know what you think.
1 tablespoon coconut flour
1 tablespoon vanilla protein powder
1/2 teaspoon baking powder
a dash of cinnamon
1 large egg
1 tablespoon water
1 tablespoon sugar-free vanilla syrup*
*can sub for a splash vanilla extract, a teaspoon of sweetener, and another tablespoon of water
Preheat a skillet on medium heat. In one bowl combine all the dry ingredients. Add in the egg, water and syrup (if you don’t have syrup just substitute with more water and add a little vanilla extract). Mix the batter well and using a tablespoon scoop the batter into the warmed skillet. Watch them carefully because they’ll cook fast. A few bubbled a bit on top but not as much as regular ones. The batter still looked wet on top near the center. I ended up with 5 mini pancakes per batch. They tasted a bit dry but after they soaked up some sf maple syrup they were so much like the real thing they were given the seal of approval from a couple of carbaholic friends.
If you don’t have coconut flour you can try making this with all protein powder. Just make sure you lower the amount of water you use or just omit the vanilla syrup and add in some vanilla extract.
@1 year ago with 8 notes
#low carb #recipes #food
I finally tried my hand at this recipe again and after a couple of useful mistakes I love how it turned out!
Cauliflower Crust (original recipe from Your Lighter Side)
I highly recommend cheese cloth and parchment paper for this recipe.
1 12-oz package of frozen cauliflower, thawed
1/2 cup shredded mozzarella cheese
1 egg, beaten
1 tsp coconut flour (you can try subbing in another flour or just leaving it out)
Your choice of toppings
Place the baking rack just above the middle level in your oven and preheat to 450°F/232°C. Take the thawed cauliflower and using a grater (or knife - if you have the patience) shred just the floral. Pack up the stems for another meal. Squeeze the water out of the grated cauliflower. Cheese cloth will make it a lot easier to do this, however you can use a clean towel if you don’t have it. It should feel slightly moist and gritty when you’ve squeezed out enough water. Mix the cauliflower with the cheese and egg. Once combined sprinkle the flour on top and stir it into the mixture.
Line your baking sheet with parchment paper and drop the cauliflower mixture on top and spread it out. The thickness should resemble a thin crust. I managed to spread mine out almost 9 inches (23cm) wide. When you’re done you can brush on some oil or give it a couple blasts of cooking spray for a more golden top.
When the oven is ready, bake the crust for about 10 minutes. When done, remove it and lower the temperature to 350°F/177°C. Loosen the crust and add the toppings; I used pasta sauce, spinach and an Italian cheese mix. You will only be putting it back in long enough to melt the cheese so don’t overload it. If you want to use anything that requires time to warm up or cook (such as onions or bell peppers) you’ll need to cook it ahead of time. Once you have your toppings on, place it back in the oven and keep an eye on it. It should only take 3-5 minutes to finish.