[Diana]

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 ¼ cup, so I think I'm going to get some DaVince syrup next time.

 

[Shanny]

(I just moved this over here, Diana - you aren't losing your mind. We're having these for supper tonight . . . )

 

[Diana]

(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!!

 

[Carolina]

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 ¼ 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 ???

 

[Patdart]

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.

 

[Patdart]

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!

 

[Diana]

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

 

[Diana]

aha!! found the butterfly! The name of mine is Serenade!! FAIRFIELD SERENADE at Replacements, Ltd

 

[moon]

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.

 

[Patdart]

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?

 

[Carolina]

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?

I store ALL my flours in the fridge as well as in the freezer. My rice too even tho I don't use much of either. I gave my breadmaker & all the reg flours/yeast to my DD.
Oh I store nuts in the freezer too.

 

[Shanny]

I use fridge and freezer for most of my storage too. Cereal storage containers work well for the big bags of almond flour, etc.

 

[moon]

I store mine in the freezer, but keep some in an airtight container in the pantry. However, the Honeyville one breaks up so easily. This morning I took a cup right from the freezer, and just broke it up in my hands. The Bob's clumped a lot.

Lemme warn you, Pat - once you use the Honeyville you'll be sold! I do like Bob's for some cookies when I want a denser texture, but for things like pancakes, cakes and almond meal bread ... oh la la.

 

[manunamdev1]

I had same pancake today this morning with some customization. My wife put some onion on it while cooking... It was so tasty...

Sent from my iPad using Diabetes

 

[frankly]

Diana:

I had your pancakes this morning for breakfast....wonderful!
Thanks!

 

[Diana]

I store mine in the freezer, but keep some in an airtight container in the pantry. However, the Honeyville one breaks up so easily. This morning I took a cup right from the freezer, and just broke it up in my hands. The Bob's clumped a lot.

Lemme warn you, Pat - once you use the Honeyville you'll be sold! I do like Bob's for some cookies when I want a denser texture, but for things like pancakes, cakes and almond meal bread ... oh la la.

Hmmm...hadn't seen the Honeyville stuff. It's cheaper than Bob's (per pound). Did you get the regular or blanched almond flour?

 

[Shanny]

I've been using blanched all the time & it seems to work all right. Got another bag on order right now.

 

[Diana]

I'm really glad so many of you are loving the almond flour pancakes, but I can't take the credit for creating the recipe, only for finding it! Low-Carb Almond Meal Pancakes - Pancake Recipe with Almond Meal or Almond Flour and it's always good to read the comments on each recipe.

For any new people here, the website above is like a bible to many of us! Be sure and sign up for Laura Dolson's newsletter too!

And now, for your pleasure....almond flour waffles! I don't have a waffle iron, but they sure look good! Almond Flour Waffles Recipe - Allrecipes.com

 

[Shanny]

Hey - I bet we could get around the honey in the waffles recipe by using Walden Farm maple syrup, y'think? How about it, Jeanne? Marty? You all are the best tinkerers we have . . .

 

[Carolina]

what oil are ya'll using. all I have is olive oil. Not using that lol.

I also noticed NO baking powder. in another recipe it says baking soda???

I also wonder if this recipe would work for waffles. I am going to try it. lol Have to dust off the waffle maker tho.