{"id":245,"date":"2025-02-09T15:26:57","date_gmt":"2025-02-09T15:26:57","guid":{"rendered":"https:\/\/sectorzz9.space\/?p=245"},"modified":"2025-02-09T15:26:57","modified_gmt":"2025-02-09T15:26:57","slug":"experimental-pancakes","status":"publish","type":"post","link":"https:\/\/sectorzz9.space\/?p=245","title":{"rendered":"Experimental Pancakes!"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

so today, experimental pancakes! <\/p>\n\n\n\n

these are:<\/p>\n\n\n\n

1\/4 coconut flour<\/p>\n\n\n\n

1\/2 c bob’s red mill all-purpose gf flour**<\/p>\n\n\n\n

1 tsp baking powder<\/p>\n\n\n\n

4 cranks on the salt grinder<\/p>\n\n\n\n

1 tsp powdered swerve (optional, obviously)<\/p>\n\n\n\n

3 Just Egg egg replacement*<\/p>\n\n\n\n

1\/2 c unsweetened almond milk<\/p>\n\n\n\n

1-2 T of avocado oil<\/p>\n\n\n\n

<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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<\/em> cooked through, that was one thing I worried about, but i did have the moisture balance about right.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

\n\n\n\n

*I’ve been eliminating eggs, i don’t seem to tolerate anything but actual fresh<\/em> 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.<\/p>\n\n\n\n

**this is not<\/em> 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.<\/em><\/p>\n\n\n\n

\n\n\n\n

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!! <\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":3,"featured_media":249,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[15,27],"class_list":["post-245","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-cooking","tag-recipe","has-thumbnail"],"_links":{"self":[{"href":"https:\/\/sectorzz9.space\/index.php?rest_route=\/wp\/v2\/posts\/245","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sectorzz9.space\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sectorzz9.space\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sectorzz9.space\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/sectorzz9.space\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=245"}],"version-history":[{"count":0,"href":"https:\/\/sectorzz9.space\/index.php?rest_route=\/wp\/v2\/posts\/245\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sectorzz9.space\/index.php?rest_route=\/"}],"wp:attachment":[{"href":"https:\/\/sectorzz9.space\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sectorzz9.space\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=245"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sectorzz9.space\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}