low carb almond meal pancakes - vegan

October 16, 2009

In my experience, the words low carb and veg*an don't usually fit in the same

sentance. I've made these pancakes several times and they work great! You do

need to flatten them slightly when you drop the batter into the skillet. As the

writer says, they are very light and filling! I use Tofutti's non-hydrogenated

sour cream (blue container) and top with earth balance and some whole fruit

jam/spread. I substituted 1 packet of stevia for the splenda, and used 1/8 tsp

of almond extract for the vanilla syrup. My 6yr old loves them! I think

they're also gluten free. I haven't recalculated the carb count for the use of

tofutti sour cream in place of the dairy. Photo uploaded if you're interested

http://www.lowcarb300.com/low-carb-breakfast-ideas.html

Almond Flour Pancakes

Ingredients

5 tbsp almond flour

1 tbsp sour cream

1 tbsp water

1/2 tsp baking powder

1 tsp cooking oil

1 pkt splenda

1 splash SF French vanilla syrup

Mix all ingredients. Spray skillet with non-stick spray and heat. Spoon pancakes

into pan (about 3) Cook on just under medium heat until one side bubbles. Turn,

cook for few minutes until done.

Serves 1 @ 7 carbs (4 effective carbs)

These are my new favorites. One serving is very filling.

October 16, 2009

I'm new here and haven't formally introduced myself. My name is Gretchen Goel

and I'm a Wellness Coach that specializes in transitioning individuals and

families to a plant based diet. I'm currently finishing up a certification on

Plant Based Nutrition through Cornell University online and I have gone through

training with Wellcoaches International and the Wellness Forum in Ohio.

I have a really long intro about my journey to becoming Vegan on my website, if

anyone is interested.

As for the Low Carb recipe- you may want to rethink using artificial sweeteners

as they are very damaging to our health long term. The chemicals stay in your

liver for years because your body doesn't know how to process it since it is not

a food. Splenda has been linked to weight gain, disruption of sleep patterns,

sexual dysfunction, seizures, and degenerative diseases like cancer, MS, Lupus

and diabetes.

It is healthier to use fruit to sweeten before using natural sweeteners like

Agave Nectar, Maple Syrup or Date Sugar.

I like to think of carbohydrates in a good way, as we need them on a vegetarian

diet We need lots of whole unprocessed carbohydrates that come from fruits,

vegetables, and whole grains. This is what gives us energy!

--- On Fri, 10/16/09, adobedwellers <linaeasom wrote:

adobedwellers <linaeasom

low carb almond meal pancakes - vegan

Friday, October 16, 2009, 12:18 PM

In my experience, the words low carb and veg*an don't usually fit in the same

sentance. I've made these pancakes several times and they work great! You do

need to flatten them slightly when you drop the batter into the skillet. As the

writer says, they are very light and filling! I use Tofutti's non-hydrogenated

sour cream (blue container) and top with earth balance and some whole fruit

jam/spread. I substituted 1 packet of stevia for the splenda, and used 1/8 tsp

of almond extract for the vanilla syrup. My 6yr old loves them! I think they're

also gluten free. I haven't recalculated the carb count for the use of tofutti

sour cream in place of the dairy. Photo uploaded if you're interested

http://www.lowcarb3 00.com/low- carb-breakfast- ideas.html

Almond Flour Pancakes

Ingredients

5 tbsp almond flour

1 tbsp sour cream

1 tbsp water

1/2 tsp baking powder

1 tsp cooking oil

1 pkt splenda

1 splash SF French vanilla syrup

Mix all ingredients. Spray skillet with non-stick spray and heat. Spoon pancakes

into pan (about 3) Cook on just under medium heat until one side bubbles. Turn,

cook for few minutes until done.

Serves 1 @ 7 carbs (4 effective carbs)

These are my new favorites. One serving is very filling.

October 17, 2009

I completely agree with you about artificial sweeteners. That's why in my

explaination I mentioned that I used Stevia, a naturally sweet tasting herb, and

regular almond extract instead of the sugar free vanilla syrup.

For someone like myself who is a carb addict, this recipe is a healthy

substitute for a food group that isn't known for it's health benefits. I posted

it for others to enjoy if they happen to be in a similar state of mind.

Thanks for your advice :-)

, " Gretchen Goel, Wellness Coach "

<gretchen wrote:

>

> I'm new here and haven't formally introduced myself. My name is Gretchen Goel

and I'm a Wellness Coach that specializes in transitioning individuals and

families to a plant based diet. I'm currently finishing up a certification on

Plant Based Nutrition through Cornell University online and I have gone through

training with Wellcoaches International and the Wellness Forum in Ohio.

>

> I have a really long intro about my journey to becoming Vegan on my website,

if anyone is interested.

>

> As for the Low Carb recipe- you may want to rethink using artificial

sweeteners as they are very damaging to our health long term. The chemicals

stay in your liver for years because your body doesn't know how to process it

since it is not a food. Splenda has been linked to weight gain, disruption of

sleep patterns, sexual dysfunction, seizures, and degenerative diseases like

cancer, MS, Lupus and diabetes.

>

> It is healthier to use fruit to sweeten before using natural sweeteners like

Agave Nectar, Maple Syrup or Date Sugar.

>

> I like to think of carbohydrates in a good way, as we need them on a

vegetarian diet We need lots of whole unprocessed carbohydrates that come

from fruits, vegetables, and whole grains. This is what gives us energy!

>

> --- On Fri, 10/16/09, adobedwellers <linaeasom wrote:

>

> adobedwellers <linaeasom

> low carb almond meal pancakes - vegan

>

> Friday, October 16, 2009, 12:18 PM

>

> In my experience, the words low carb and veg*an don't usually fit in the same