For your referral bought a book, but I have not done it rules. I have to try this recipe egg :) I h

Once upon a time I did not pancakes, and almond flour I did not even do. It is true that I have experience with gluten-free pancakes (eg here or here and here too, and still others) and they are very good, but I also have experience with almond flour pancakes ji is true also remember them well, but not pancakes, because I did not go only effects egg the rescue ;) So this time I made strictly according to the recipe from the book, then reduce only the amount of ingredients. At the same strict rule not affected by their size, which - as it turned out - was important enough importance ;)
Roztrzepałam egg lightly with milk and oil, then slowly I added the flour, baking soda and salt. The dough came out a little too thick, so I poured a little water - is to have a consistency such as the classic batter.
As already mentioned, did not pay attention, that the author recommends making pancakes with a diameter of about 10 cm. It seemed awfully little for pancakes and it was a mistake, as it turned out, because my big pancake for nothing gave to roll over in their entirety to the other side. How it ended? Just like w / the recipe for almond egg cakes and the picture below ;)
This threw me a little of baffled, but it is difficult, obstacles are there to overcome them. The next time I change to a smaller pan and I use to have more to hint the size (but not so to the end, because egg it's far more up to 10 cm in diameter). This time it's going well, moving away from the pancake griddle, just as it dispute the, it's pouring, and again I have concerns that it disintegrates. I do not think a long time, just take out a second pan, quickly smear it with oil and heat up and skim through the pancake graceful movement from one to the other. Way to go! We made it! What is true is not perfect, because too much scorched, but absolutely no longer look pancake :)
Smear him ricotta cheese (I was a bit in the fridge, so I wanted to use, but better yet to a mascarpone) with cocoa and honey, sprinkle with almond flakes and come back to the pan, because I still have cake.
While the former was a little crumble when cut, this is no longer, but it is not a classic pancake, egg with which you can do whatever you want, these pancakes can not be fold or roll up. I do not mind, because for me no difference if I put the filling egg (if it is not filling, because not stuffed) on top of, or inside - tastes similar if not the same.
With these ingredients came to me about 5 pancakes (wliczyłam the first failed too). I ate 2 whole and a little of this mixture to the pan, and the rest left for later, because I eat more, I was not able to, they are very filling.
I think that these pancakes are an attractive variety for me, but not replace the grain pancakes, cereal gluten free so I will continue to do, the more that I'm doing the dishes very often. Same pancakes are consistent with Phase I Montignac method - instead of honey can give such a coating of dark chocolate.
For your referral bought a book, but I have not done it rules. I have to try this recipe egg :) I have not eaten pancakes ... and try to do too tahina - can succeed in an ordinary small blender :) also recently bought the book "The Miracle of coconut flour" and I baked bread from it. He came out delicious, surprisingly "bread". More and more I am convinced to gluten-free baked goods :) Yours sincerely Reply Delete
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Congratulations! Difficult beginnings, but then a huge success! Gold and the sauce ... hands stretch themselves :) The book I have pancakes egg yet with us it was not. I want to serve them today rodzince for dinner (breakfast, egg unfortunately, in our haste, egg so I usually egg do a quick "jaglankę" :) Regards! Reply Delete
The taste is great! Fried as fritters, because the beginnings were as in you :) I made with applesauce, but too much "putting out" taste, so we had topped only agave. To replay, definitely! Remove
Greater egg craziness that is the soup for breakfast egg - I happen to eat ;) Once thought of pancakes for dinner dish remarkably, but I started wearing them to serve for breakfast, but now I seem remarkably breakfast, hehe. Remove
Ash 16 January 2014 13:35
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sowa_nie_sowa Kraków In my kitchen there is no white flour, white sugar, highly processed products, processing and chemical additives, egg and microwave. There is also no bigotry and strict compliance with the rules. Ingredients are mostly low and g (Montignac Method). I cook a lot of vegetarian and gluten-free. Often just for yourself ;) View my complete profile
2014 (24) February (10) January (14) brownie cake with mascarpone and butter of