I’ve been meaning to try out lowering carbs/starches in recipes for ages! almond flour, coconut flour, etc, those are all pretty pricey and that’s not likely to get better. And Bob’s Red Mill is a very common brand, it is nice to have something i can just keep in the cupboard or pick up locally that doesn’t go bad. i mean i’m sure it does eventually, but almond meal contains fats that can go rancid much faster.
plus the only thing i can think of that i haven’t tried eliminating yet is almonds. i’m not sure if that’ll matter, but it’s worth a shot.
so today, experimental pancakes!
these are:
1/4 coconut flour
1/2 c bob’s red mill all-purpose gf flour**
1 tsp baking powder
4 cranks on the salt grinder
1 tsp powdered swerve (optional, obviously)
3 Just Egg egg replacement*
1/2 c unsweetened almond milk
1-2 T of avocado oil
i mixed these well with a whisk, and let them rest for 4-5 minutes since coconut flour needs to absorb the moisture before you can tell what the final texture is going to be, I was prepared to add a bit more almond milk but i didn’t need to.
meanwhile, heated the cast iron skillet to medium-low and added a bunch of ghee. in the above recipe i doubled the avocado oil, because my trial version did stick, even with the ghee. i could use coconut oil, that’s actually cheaper for now but i like the buttery flavor.
I used slightly less than 1/4 c batter per pancake, so about 3 pancakes fit in my skillet at a time. and it worked! not super fluffy, but cooked until normal bubbles and dry edges, these are the cues i learned when i first made pancakes as a child, and this recipe behaved fairly normally. flipped and allowed to cook til i could see them starting to brown around the edges, then took them off, and they were cooked through, that was one thing I worried about, but i did have the moisture balance about right.
the texture was a little different but not bad, they did not fall apart and they did not have the powdery slightly-gritty texture of one of my favorite packaged mixes. remains to be seen how the leftovers worked out, but so far so good.
*I’ve been eliminating eggs, i don’t seem to tolerate anything but actual fresh eggs, and you cannot know they’re fresh unless you get them from a local flock. plus, you know, bird-flu epidemic. I have the ingredients to try making my own JustEgg copycat, haven’t tried it yet. if you want to try this recipe, feel free to use real eggs.
**this is not the 1-for-1 version. that one is rice-flour-based. this one is: Ingredients: Garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum flour, fava bean flour.
Now we wait and see if 3 pancakes spikes my blood sugar! or they make my stomach upset. but as of right now, it’s looking positive!!
