Published on: Friday, 28 September 2012 17:59:00.
For the last 18 months I've had the honor of standing at the stove every Sunday and making pancakes (or at least that's how my wife describes it), so I've come up with a few ideas for experimenting with pancakes.
If you leave the milk out of your batter, adding a little more cream and some sparkling water instead, the pancakes will be much fluffier because cooking releases bubbles of carbon dioxide into the batter. This also gets rid of some extra carbs.
Approx. 10 pancakes
|50 g_(1 1/2 oz)||almond flour|
|50 g_(1 1/2 oz)||gluten|
|50 g_(1 1/2 oz)||walnut flour|
|400 ml_(2 cup)||cream|
|400 ml_(2 cup)||sparkling water|
|50 g_(1 1/2 oz)||cocoa powder|
Login to comment