In general, I don't recommend continuing to pine for carb-laden foods or junk food - it only makes our transition to eating foods that support fully our post-op bodies more challenging. But hey, sometimes you've just got a craving you need to satisfy. And sometimes that craving is pancakes.
These aren't the best pancakes I've made post-op, but they are the easiest. The only complaint I have is they are very almond-y. But they certainly fill the craving and with some berry syrup, they really hit the spot.
 |
| A short stack of which I can only eat 1/3 |
Ingredients:
Almond flour, fine - 1/2 cup
Coconut Flour, fine - 2 tsp
Almond milk, unsweetened - 1/3 cup
Egg - 1
Baking soda - 1/4 tsp
Baking Powder - 1/8 tsp
Preparation:
Premeasure all of your ingredients for mixing. This step is vital as once you start to mix the batter, it may begin seizing if you wait too long have everything added together.
Whisk all of your ingredients together into a smooth batter.
To a preheated nonstick pan on medium heat (I use a well-seasoned cast iron), add 1/3 of your batter. Cook until the bubbles forming rupture and don't fill back in - about 3-5 minutes. Flip the pancake and cook for another 3-4 minutes.
Once your pancake is finished, transfer to a plate and cook the remainder of your batter in two parts. Chances are you'll only eat 1 pancake in a meal, but you'll want to have them prepped as the batter is only good for the first hour or so. The pancakes themselves, however, reheat splendidly.
Enjoy
Nutrition per pancake:
Calories: 135
Fat: 11 g
Carbs: 2 g
Protein: 6 g
No comments:
Post a Comment