Almond Flour Pancakes from Diana

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Almond Flour Pancakes from Diana


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Old 08-23-2010, 14:50   #1
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Well, there was no white flour or sugar in it at all. I used xylitol for the sweetener and half buckwheat, half whole wheat flours. I drained and rinsed the canned peaches, to get rid of the sugar syrup on them. It's not even very good. The version with all whole wheat flour is better tasting, and I suspect it doesn't affect my blood sugar much more than this version. Only time and testing will tell the story.

Time and testing: Had a piece for breakfast, with the cream cheese. 1.5 hours later, my blood sugar was 115.
All this experimenting gets tiring after awhile, doesn't it? And it's amazing that each of us react so differently to the same foods. I finally bought some almond flour so I could have some pancakes once in awhile. I used this recipe and they came out GREAT! OMG they were good! And only 1 carb per pancake (so I had 4!). The sugar free syrup is 10 carbs (sugar alcohols) per cup, so I think I'm going to get some DaVince syrup next time.

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Old 09-02-2010, 23:01   #2
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(I just moved this over here, Diana - you aren't losing your mind. We're having these for supper tonight . . . )




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Old 09-02-2010, 23:40   #3
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(I just moved this over here, Diana - you aren't losing your mind. We're having these for supper tonight . . . )
Let us know how you like them!!

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Old 02-20-2012, 23:02   #4
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All this experimenting gets tiring after awhile, doesn't it? And it's amazing that each of us react so differently to the same foods. I finally bought some almond flour so I could have some pancakes once in awhile. I used this recipe and they came out GREAT! OMG they were good! And only 1 carb per pancake (so I had 4!). The sugar free syrup is 10 carbs (sugar alcohols) per cup, so I think I'm going to get some DaVince syrup next time.


I know this is about the pancakes, anyone know anything about the china/plate ???

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Old 02-21-2012, 00:40   #5
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In the comments someone argues the carb count, so you can be our guinea pig on it... she figures it at 2.2 carbs per each. They look good. I like your china, btw.




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Old 02-21-2012, 02:09   #6
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Diana, you inspired me, so I made these tonight with coconut oil as the fat and I cut the sweetener to about 1t. and added some soda, about 1/4 t. and they were divine! Plus, it let me get my Coconut oil in. I ate only 2 and have 2 more to have for b'fast tomorrow. I had a couple of slices of bacon with them. I also buttered them.

I used another brand of sf syrup on them and it was absolutely Yummy!

Now, tell us about that plate you pictured!

Thanks for a great recipe. I'm not a pancake fan, but these are super!




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Old 02-21-2012, 15:48   #7
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Diana, you inspired me, so I made these tonight with coconut oil as the fat and I cut the sweetener to about 1t. and added some soda, about 1/4 t. and they were divine! Plus, it let me get my Coconut oil in. I ate only 2 and have 2 more to have for b'fast tomorrow. I had a couple of slices of bacon with them. I also buttered them.

I used another brand of sf syrup on them and it was absolutely Yummy!

Now, tell us about that plate you pictured!

Thanks for a great recipe. I'm not a pancake fan, but these are super!
I just looked it up thanks to everyone's inquiries. It is a set that my Mother gave me a few years ago...guess she didn't care for it or something. It's called Floral Mist by Fairfield but the one in the photo doesn't have a butterfly like mine (which you can't see because of the pancakes). Here's the webpage: FAIRFIELD FLORAL MIST at Replacements, Ltd

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Old 02-21-2012, 15:52   #8
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aha!! found the butterfly! The name of mine is Serenade!! FAIRFIELD SERENADE at Replacements, Ltd

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Old 02-21-2012, 16:43   #9
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These were great, Diana! - my breakfast just now. The Honeyville almond flour is so much better than the Bob's I used before. Completely different. Added a bit of baking powder and they bubbled just like real pancakes and were light 'n fluffy.

I used Walden Farms pancake syrup though must admit their zero calorie, zero carb, zero anything products make me instinctively nervous.

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Old 02-21-2012, 17:11   #10
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The almond flour from Bob's gave them a texture similar to buckwheat which was fine with me. Sigh, I guess I'll have to get the flour as well as the meal. I'm gonna run outta room in my cabinets or fridge to store all this new stuff I need. I wonder how much has to be stored in cold? Any body know?




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