March 07, 2007

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. Pancakes

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.Img_0925 (My daughter Georgia scarfing up her Pro-cakes!)

2 Large eggs, separated

1/4 cup whipping cream

1/4 each Splenda and Canadian Sugar Twin or 1 tsp. (5 ml) Splenda

Pinch of sea salt

1/2 cup almond meal (finely ground almonds)

1/4 tsp. baking powder

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.


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!