Until recently, I wouldn't order pancakes from a restaurant.
They always tended to be super thick and dense and make you have that 'If I
even think of another pancake I'll be sick' feeling afterwards. My mom always made pancakes using Bisquick. My
grandfather swore by Bisquick. He would always joke that if something was really
good it had Bisquick in it. Or if it was bad, just add some Bisquick!
Recently, I
visited the Egg Harbor Cafe in Glenview and noticed that their signature
pancakes were made with whole wheat flour. I can eat that! So I decided to give
them a shot and I'm glad I did. They
were the most delicious pancakes I've ever had (sorry Mom). They were thin and
crispy around the edges and had that wonderful nutty flavor that the whole
wheat flour brings. They also had a touch of sweetness so I didn't need
syrup. I have yet to replicate their
recipe and will continue to try, but for now, here's my recipe for low-carb
almond meal pancakes. They're definitely different - more like a cornmeal
consistency, but I found them satisfying. The fact that they're low-carb is
also a bonus for me since carbs are no bueno for Lyme disease. I made my own almond meal (just grind up
almonds in a food processor until they are a flour-like consistency) but you
can purchase it as well. It is cheaper to
make it yourself.
1 cup almond meal
2 eggs
1/4 c. water (for puffier pancakes use sparkling water)
2 tbsp. oil (coconut or olive will do)
1/4 tsp sea salt
1 tbsp sweetener (I used agave but any sweetener is fine)
1/4 c. wheat germ
2 eggs
1/4 c. water (for puffier pancakes use sparkling water)
2 tbsp. oil (coconut or olive will do)
1/4 tsp sea salt
1 tbsp sweetener (I used agave but any sweetener is fine)
1/4 c. wheat germ
Combine all of the ingredients. Cook just like regular
pancakes. Voila!
