Cooking with almond flour: How to use it, how to substitute it in your recipes and more
Dessert can be quite a challenge for low-carbers. Firstly, there's the sugar issue, but happily, a selection of artificial sweeteners is available. However, once you have decided on the sweetener you want to use, the next most difficult ingredient to substitute is flour — and this is not such an easy choice.
Almond flour pancakes recipe
If you're a low-carber, it is always a challenge to find a good recipe for pancakes, and there are many of them. This is my favorite recipe, using, of course, ground almonds (almond flour). They turn out very much like the American pancakes that I remember enjoying so much during my time living in the US, and can be served with any toppings you wish, just like regular pancakes. Blueberries, cream, lemon juice and a sprinkling of Splenda as a sweet topping is delicious, but they are also lovely when buttered and served with crispy bacon.
1 cup ground almonds (almond flour)
1/2 to 1 cup of heavy cream
Pinch of salt
Butter for frying
Whisk the egg in a measuring jug then mix in the almond flour and salt.
Add enough cream to get a good pancake batter consistency and mix well. Heat a tablespoon of butter in a small frying pan on medium high.
When the butter begins to foam, spoon about one quarter of the mixture into the center of the pan and spread out to about 4 inches diameter.
Continue to cook for a minute or so until the edges look dry, then carefully flip over and cook for another minute until set. Serve with your favorite toppings, or as the mood takes you!