Deep within my child-like heart lies sorrow and pain for my lost youth and uneaten bread.
Quite literally.
As a low carber, not eating pancakes anymore hurts the worst. 
I remember waking to see my Dad flippin’ the flapjacks at lightning speed and drooling as he stacked them on a plate in the oven that wafted happiness each time he opened it.
My lovely wife, eager to get our kids to try and eat healthfully, bought a book called The Low Carb Gourmet by Karen Barnaby.
One day at our upstate home she made Karen’s Almond Puff Pancakes. She ran to me, cake on spatula and said: "Taste this!"
Holy pancake-mix Robin!
I was born again.
You too must be converted. Here is her recipe.
BTW, for the kids, my wife puts a few chocolate chips in each cake. Fairly harmless and helps them eat ’em up.
(My daughter Georgia scarfing up her Pro-cakes!)
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2 Large eggs, separated |
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1/4 cup whipping cream |
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1/4 each Splenda and Canadian Sugar Twin or 1 tsp. (5 ml) Splenda Pinch of sea salt |
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1/2 cup almond meal (finely ground almonds) |
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1/4 tsp. baking powder |
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1 tsp. unsalted butter |
When cooking these pancakes, don’t fiddle around with them before ready to turn or they will break! Give them about 3 minutes to brown the first side before you attempt to turn them.
In a large bowl, mix the egg yolks, cream, sweetener, and salt until smooth. In a small bowl, whisk the almond meal and baking powder together; whisk into the yolk mixture until smooth.
Place the egg whites in a medium bowl and beat with an electric mixer until soft peaks form. Stir one-quarter of the whites into the yolk mixture to loosen it up and then fold in the remaining whites.
Heat a seasoned griddle or large heavy frying pan over medium heat. Add the butter and, when it melts, wipe it out of the pan. (Fred’s note: Why ditch the butter?! I say keep it! Karen might be a saturated fat scardie-cat.)
Form pancakes using a level ¼ cup (60 ml) of the batter for each pancake. Cook for about 3 minutes, or until lightly browned, and then gently turn over and cook for 2 minutes on the other side.
Per pancake. Effective carbohydrates: 0.9 g; Carbohydrates: 1.6 g; Fiber: 0.7 g; Protein: 2.9 g; Fat: 0.9 g; Calories: 84. Made with Splenda only: Add 0.15 g carbohydrates.
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The caveat (you knew it was coming right?) – there are 84 calories PER pancake and the pancakes are teeny-weeny! And, if you leave the butter on the pan, more.
So, no. You can’t have 10 of these and expect to lose weight. Sorry. For breakfast a typical woman can have 4 and a man 6. If you add pure maple syrup, less.
I like 2 eggs, 2 slices bacon or ham and 4 cakes. That ~700 calories (hey I lift weights!)
My youth has been restored. Thanks Karen!
