peacenjoy
New Member
THM since Feb 2016. Love sharing it and having the mutual support of friends and family on it!
Posts: 31
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Post by peacenjoy on Jul 9, 2016 9:20:26 GMT -5
I made the trim healthy pancakes (p. 259) for breakfast again this morning. My family and I like them, but feel they taste rather eggy. The recipe does call for a lot of egg. Can anyone tell me... why are many of the THM baked goods so heavy on egg? Is it because so many are needed to provide structure in lieu of flour with gluten? Those of you that are good at designing recipes... is it necessary to use such a large proportion of egg in a recipe like this one? I appreciate any input!
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Post by Blessed Beyond Measure on Jul 9, 2016 20:33:30 GMT -5
Eggs add protien, yes, but they also bind stuff together.
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queen
Junior Member
no more hunger-no more fear
Posts: 199
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Post by queen on Jul 11, 2016 22:40:33 GMT -5
You can make pancakes with very little to no eggs, but they end up being E's. ( Basically, equal amounts of oat flour and water and bit of leavening works.) I think the bread/cake like recipes that are S use a lot of eggs so that they can be the structure and not require a lot of flour.
You can make amazing low-carb pancakes (S) that don't taste eggy this way: (make 4 pancakes) 2 eggs 1/4 C. lowfat ricotta 2 T. coconut flour 1 tsp. golden flax meal salt (to taste) vanilla (optional) 1/2 tsp. baking powder (optional)
Combine with an immersion blender. Let stand a bit to thicken before cooking. Let cook most of the way on the first side before flipping, and it will hold together nicely. If your batter is too thick, you can reduce the amount of coconut flour next time to 1 T.
I've made these with greek yogurt, and they are good as well. Just a little softer texture.
Amazing topped with some berries heated and thickened with gluccomannan.
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peacenjoy
New Member
THM since Feb 2016. Love sharing it and having the mutual support of friends and family on it!
Posts: 31
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Post by peacenjoy on Jul 13, 2016 17:36:33 GMT -5
Thanks so much for the suggested recipe, queen. I can't wait to give it a try. I've already printed myself a copy of it!
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queen
Junior Member
no more hunger-no more fear
Posts: 199
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Post by queen on Jul 13, 2016 22:00:24 GMT -5
I forgot to mention I use a little baking powder. Its optional, but they come out a little lighter with it. I'll edit that into the above post. Also water content of the ricotta can vary so if I have a drier one, I might cut the flax back some.
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Post by rebekahrl on Aug 2, 2016 17:27:50 GMT -5
This looks like an easy recipe. But it would be an S, not an E. Because of the eggs, flax, coconut, (S), and because of no E carb source.
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