Let us know when you’ve perfected it and hopefully you’ll be willing to give up your secret recipe!
Here is what I have so far.
6 eggs - seperated
1 cup almond flour
2 tbs stevia/erythritol
2oz cream cheese - room temperature
1 tbs butter melted
1-3 tbs of heavy cream
splash of vanilla
Beat the egg whites till stiff peaks (meringue)
Cream the cream cheese, stevia, and eggs together.
Mix in the almond flour, melted butter, and vanilla.
Add heavy cream till waffle batter consistency
Fold in half the meringue till combined.
Fold in the second half of the meringue till combine.
Pan fry in butter. or coconut oil.
The taste was too eggy, but when the sugar free syrup was put on the eggy flavor was covered up. Next go round I was going to go down to 4 eggs instead of 6 and also add 2oz cream cheese to help cut through the egg flavor. I am debating on adding a little bit more sweetner but will probably hold off on that since the eggy flavor I think overpowered the sweetness.
Ok. Interesting you created a meringue. I’ll add this to my recipes to try. Thanks!
One of the biggest things I didn’t like about all the keto pancakes was that they were thin and dense versus light and fluffy. The meringue definitely made it light, fluffy and tender. It is a little bit grittier than regular pancakes but that seems to be expected when using almond/coconut flour.
What are you using for sugar free syrup?
Log Cabin Sugarfree Syrup.
It was something I had found at Kroger to use as a sweetner for a sweet and sour sauce I make that used maple syrup.
Tonight I had sirloin steak, spinach sautéed in avocado oil, mashed cauliflower w/ sour cream & chives (thanks Bird’s Eye!) all topped with some shredded Parmesan cheese — total yum.
If you haven’t tried Brenda’s pork rind pancakes, you must! If you search “porkrind pancakes” on the forum you will find them.
Tried a new recipe…it was goooooooood.
I added lotsa garlic. Didn’t try their cheese but had leftover cheese mole sauce and made some Buffalo cheese sauce too.
I’ll have to give it a try
What the salad is made from?