Monday, April 3, 2017


This is a spin-off from my Oat Fiber pancakes which have been incredibly popular on my blog that I posted here.  I decided to try making them with almond flour today.  Sometimes I want the blander flavor of the almond flour, and a little less fiber. I topped it with quark cheese which you can learn about here. There's a video demonstrating how very easy it is to make quark cheese.  I love it!  It's like a cream cheese but with a flavor all its own, which I think is even better than cream cheese or yogurt cheese and is a yummy way to get your probiotics.

Once you make the quark just add your favorite sweetener and some vanilla flavoring and whip it up for a very nice creamy topping to pancakes or other desserts, or to eat with some berries all by itself. You can even make a really nice cheesecake with it.

So for these pancakes, I have to say I think I still prefer the previous flaxmeal and oat fiber pancakes I made in 2010.  But having said that, these were good.  They were very light and cake-like, I think if I made them again, however, I would add some xanthan gum for a little better stick-togetherness. Flaxmeal sort of does that by itself so if you use almond flour instead it needs a little something to do that. Just the same, without that, they were wonderful.  Very filling and satisfying for my lunch today!  If you try them I hope you like them.

The syrup I used was Walden Farms zero carb and zero calorie strawberry syrup.


2 tablespoons  almond flour - Honeyville
2 tablespoons  oat fiber -- (gluten free)
1 tablespoon  Pyure -- OR sweetener of choice equal to 2 tbsp sugar
1/4 teaspoon  baking soda
1/4 teaspoon  baking powder
1 egg
1 tablespoon  avocado oil -- (or oil of choice)
1 teaspoon  Vanilla flavored Torani sugar free syrup
   water -- according to need

Preheat pancake griddle or non-stick pan lightly greased.

In small bowl add almond flour, oat fiber, Pyure sweetener, baking soda, baking powder, and whisk until blended.  Add egg, avocado oil, vanilla syrup, and whisk together, adding enough water to make it pancake batter consistency.

I pour the entire batter into the pan for one large pancake.  If you prefer to make smaller ones, that's fine.  Fry on both sides until lightly browned and done through.

  "4/3/2017, Ginny Larsen"
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1 serving: 275 Calories; 26g Fat (59.0% calories from fat); 9g Protein; 31g Carbohydrate; 29g Dietary Fiber

NOTES : 2g useable carbs.  Oat fiber carbs are not even counted as they are pure fiber.

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