Almond Meal Low Carb Pancakes

Disappearing Pancakes

Ingredients:

1 cup     Almond meal flour    24 carbs
1 Tbsp Splenda                     1 carb
½ tsp    baking powder         0 carbs
2 eggs                                   1.2 carbs
1 Tbsp oil                             0 carbs
¼ cup water plus                   0 carbs

Total carbohydrates 26.2
8 pancakes
3.275 carbohydrates per pancake.

Mix Almond flour, Splenda and baking powder.

Beat eggs and oil together. 

Add egg mixture and flour mix together and blend well.

Lastly add the water. You can use club soda in stead water for fluffier pancakes. If the pancakes pour out to thick add just a tablespoon of water at a time to thin them out a little.



Let the pancake mixture set while you heat up you pan. Just before you pour the pancakes into the pan check to make sure the mixture is not to thick.  The Almond flour will absorb some of the moisture from the mix as it sits.  That is why you need to let them set before you use the pancake mixture.

If you see only a few bubbles then the pancake mixture needs more water. The bubbles should be all over the surface of the pancakes. Click on the pictures to see the different type of bubble coverage.

You should cook the pancakes on medium low heat. The trick is to not cook the pancakes at a high temperature. These pancakes are very light and delicate and can easily burn.

I like to add a little dab of lard to the non-stick frying pan. You can use any oil or spray oil.



Keep the cooked pancakes warm in an oven set to its lowest setting as you cook you pancakes.

Besure to use a low carb syrup. The one I selected has 10 carbs of Sorbitol. Sorbitol is a sugar alcohol that your will body metabolise slowly.

  Enjoy.
 

Roast Pork Belly

Roast Pork Belly

with caramelized onions and garlic.

 Pork belly is the part of the pig that is used to make bacon. It is every succulent piece of pork because of its fat content. However a lot of the fat is released (rendered) when the pork belly is cooked.

This is a very easy recipe and very cheap. The pork belly pictured is only half of the pork belly that I purchased for $9.00 at my local Mexican butcher shop. The pork belly was frozen and I asked the butcher to cut it in half for me. I plan on making bacon with the other half.

 Here is the simple recipe.

 

1 medium piece of pork belly

1 or 2 large sweet onions

rosemary

salt and pepper

 

Cut the onions into bit size pieces, leave the garlic cloves whole just remove the skin and the ends. As the onion and garlic roasts in the fat that the pork belly releases, they will become tender and brown. The natural sugar in the onion and garlic will turn to caramel, giving them a sweet and luscious flavor.

 Place the onions and garlic in a heap about the size of pork belly. Add a couple of sprigs rosemary on top of the onions and garlic.

Preheat the over to 350 Deg. F

Wash the skin side of the pork belly and dry with paper towels.   

Score through the skin with a single edge razor. Season the skin generously with salt and pepper. I like to grind my peppercorns in a small coffee grinder. Set aside to dry out a little.

Now place the pork belly on top of the onions and garlic.

Roast the pork belly in the oven for two hours. Keep a close eye on the roast after the first hour, to make sure that it does not burn. When done remove the roast pork belly from the oven and let it rest for ten minutes before slicing. 

Enjoy.