Category: Recipes

Almond flour pancakes are yum! The Keto series

Keto breakfast or breakfast for dinner is always a hit

Here’s the recipe.  The commentary is below.

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Almond flour pancakes

These are Keto and GF. I like the almond flavor and they are a bit more substantial than regular pancakes. They are easy to make and look great.

Course Breakfast
Cuisine American
Keyword Almond flour, Gluten free, Keto, No added sugar, Pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people
Author Dann Reid

Ingredients

Almond pancakes ingredients

  • 200 grams Almond flour generous 1 1/3 cups
  • 1 Tbs Baking soda
  • 1/2 tsp Salt
  • 4 each Eggs separated
  • 120 grams Buttermilk 1/2 Cup
  • 1 oz Melted, cooled butter
  • 1 tsp Vanilla extract
  • 1 tsp Almond extract Optional

Instructions

Almond pancakes procedure

  1. Set your griddle to your usual pancake settings. My griddle has a thermostat dial which I set to 350°,

  2. Separate the eggs. Add the yolks to a medium-sized mixing bowl. Place the whites in a bowl large enough to whip them.

  3. Measure the almond flour, baking soda, salt, cooled melted butter, and extract(s).

  4. Add the flour mixture to the egg yolk mixture and stir to combine. Allow to rest while you whip the whites.

  5. Whip the egg whites to almost stiff peaks. Since this has no added sugar, the structure of the pancake depends on the egg white to hold it up. The fluffiest they will be is with nearly stiff egg whites.

  6. Fold a small amount, about ¼ of a cup, of egg whites into the almond flour base. The first addition will loosen the base enough to hold the next additions of egg whites

  7. Fold the remaining egg whites into the base in divisions of 4. Make sure to turn the bowl as you scoop-fold from bottom to top with each new addition of egg whites.

  8. Butter the griddle and scoop your batter onto your griddle. Griddle the pancakes long enough so they have a good caramelized base to help flip them. Since they have no gluten, they are delicate

Recipe Notes

This recipe is easily scaled by quarters up or down.

150 grams of almond flour makes 10 pancakes as I scoop them.  I use a size 30 scoop.

The recipe as is has no added sugar.  We ruined that with the Maple syrup.  A tablespoon of sugar in 4 egg whites will add some structure to the pancakes, but also sugar carbs.

Find a griddle at Amazon with this affiliate link.

We’ve had a change in our diet around here which means we need to exclude gluten.

Argh!

It has been less struggle than I thought, but also a much bigger baking challenge than I expected.

Pancakes we have done.  Sandwich bread is kicking my butt.  I have no interest in spending what they are asking for a loaf of GF bread.  I’ve come close.  It has all been edible, but gluten bread is so much a part of our remembered sandwich eating that GF bread has a high bar to cross.

Three ways to use onions

Basic techniques for cooking skill mastery

Chefs always look like they have the tiger by the tail.  But, most times, they are starting with some basic techniques and skills then pressing them into service for the specific moment.

Fritter batter develops a basic dough-making technique useful for crepes and Spatzel and even batter for chicken fingers.

Poaching in olive oil concentrates flavor as well as bringing them together.

A gastrique is a handy technique for sauces or chutneys.

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Melted leeks

Olive oil poached leeks with garlic are a great side for steaks or a component for a vegetable plate.

Course Vegetable
Cuisine American
Keyword Leeks, Olive oil poached, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Dann Reid

Ingredients

Melted leeks

  • 4 each Leeks
  • 1/3 C Extra virgin olive oil
  • 2 each Cloves garlic, woody end cut off
  • 1 sprig Rosemary
  • Salt and pepper

Instructions

Procedure

  1. Cut the root end off.

    Cut the green top off just below the point where they spread into leaves. Save for compost or rinse and save for stock.

  2. Cut the leeks in half lengthwise and rinse them under cool water. Often, sand is in the layers of leeks.

  3. Cut the leek halves in half again, lengthwise and place in a small pot with the remaining ingredients. Place on a burner over medium heat and cook until the leeks are very tender. If the oil starts to bubble, reduce the heat.

  4. Allow to cook and serve as a side vegetable or as a component on a vegetable plate.

 

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Red Onion Fritters

An easy and delicious fritter, change out the main ingredients for a whole new treat.

Course Appetizer
Cuisine American
Keyword Appetizer, Deep fryer, Fried food, Fritters, Onions, Red onions
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 People
Author Dann Reid

Ingredients

Red Onion fritters

  • 1 C All purpose flour
  • 1 each Egg
  • 3/4 C Buttermilk
  • 1/2 t Baking powder
  • 7 oz Small diced red onions
  • 7 oz Grated Cheddar cheese
  • 1/2 t Ground cumin
  • 1/4 t Cayenne pepper Optional
  • Salt and pepper

Instructions

Procedure

  1. Add the dry ingredients to a bowl large enough to hold the finished product.

    Whisk in the egg to for a stiff batter. The egg/flour mix will form a ball on the whisk. That's expected and necessary.

  2. Add the buttermilk in thirds. Whisk carefully at first to avoid splashing out the buttermilk. During the first addition of buttermilk, work the flour into the stiff dough.

  3. Add the next third of the buttermilk. The batter will start to look like a batter. Add the last third of the buttermilk.

  4. Once the batter is made, add the remaining ingredients, fold together and let stand in the cooler for 15 minutes.

  5. Fry portions in a deep fryer or pan fry. Drain on paper towels and season.

 

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Onion Ring batter

Home made onion rings are always a treat.

Course Appetizer
Cuisine American
Keyword Fried foods, Onion rings, Side item, Side veg
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 servings
Author Dann Reid

Ingredients

Onion Ring batter

  • 1 C All purpose flour
  • 1/2 C Semolina flour
  • 1 each Egg
  • 4 t Baking powder
  • 1.5 t Sea salt
  • 16 oz Seltzer water, more as needed
  • Salt and pepper

Instructions

Procedure

  1. Place all the dry ingredients in a bowl large enough to hold the finished batter.

  2. Whisk in the egg to form a stiff batter. Make sure there are no dry patches.

  3. Add the seltzer water is small portions, ensuring each addition is well mixed before adding the next.

  4. Allow the batter to rest, in the cooler, for 10 minutes. Adjust the consistency if necessary.

  5. Batter and fry your onion rings.

Recipe Notes

Try using other veggies such as broccoli or zucchini strips or cauliflower.  The recipe does make a bit of batter which won't last till the next day.  It will also work well for some fish for fish and chips.

 

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Red Onion Chutney

Chutneys are wonderful accompaniments to braises or charcuterie boards.

Course Condiment
Cuisine French
Keyword Chutney, Gastrique, Red onions
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 Batch
Author Dann Reid

Ingredients

Red Onion Chutney

  • 1 lb Red onion, small dice
  • 2 oz Whole butter
  • 4 oz Light brown sugar
  • 4 oz Red wine vinegar
  • 4 oz Golden raisins
  • 1/2 t Red pepper flakes
  • 1 t Cumin seeds
  • Salt and pepper

Instructions

Procedure

  1. Heat the butter and sugar in a medium saucepan until the sugar melts and is bubbling well. If you have a laser thermometer, it should read 235° F.

  2. Add the vinegar. Stir the ingredients with a wooden spoon, making sure to reach the edges of the pan. Bring the ingredients back to a boil and allow it to reduce to a thick syrup. Add the remaining ingredients, stir with the wooden spoon and lower the heat. Cook until the onions are soft.

  3. Adjust the seasoning and store to cool.