[QUOTE=Jamie Madrox;927682]Alright what is this an how did you make it. I've done a few things in my waffle iron with a lot of failures and only 1 success which was a sort of sweet potato hash thing with shredded sweet tato, an egg, and baking powder. It was good but didn't look like that good.[/QUOTE]
2 tablespoons coconut flour
1 heaping tablespoon unsweetened cocoa powder
8 oz 1% cottage cheese
2 whole eggs
Puree in a blender, slowly adding a little bit of whole milk until you get a consistency slightly thinner than traditional pancake batter. It took me maybe 1/4 cup or so of milk. Let it soak on the counter for 30 mins. While the waffle iron is heating up, add 1/2 teaspoon baking powder and squeeze 1/4 of a lemon in there and whisk vigorously. It'll start frothing and thickening. This is mandatory to get the proper rise.
You're going to have to cook these on a medium setting. Otherwise, they cook way too fast. The tops will burn, the centers won't form and they'll stick. I learned the hard way. These took 3-4 mins to cook at a medium setting.
Thank you. Thank you. Thank you. :)
I can't eat the regular pancake primal stuff, because it's all wasted carbs(nut flours, bananas ect) and not much else. These look so much better.
I'm not crying, I've got something in my eye. haha
So I don't have a waffle iron... would these work cooked like pancakes?
Yes, they will work as pancakes. They will actually work BETTER as pancakes because there isn't enough fiber to hold the waffle together. It would work a lot better with gluten but...well...ya know.
[QUOTE=ChocoTaco369;928697]Yes, they will work as pancakes. They will actually work BETTER as pancakes because there isn't enough fiber to hold the waffle together. It would work a lot better with gluten but...well...ya know.[/QUOTE]
OOoooo EXCELLENT! Thanks!
Dinner and dessert all in one! (We eat breakfast for dinner. And sometimes dinner at breakfast time.)
Be warned: it's very different than cooking a regular pancake. With typical pancakes, the gluten creates structure and the pancakes heat all the way through. They get tough and can be effortlessly flipped. These will absolutely fall apart. You have to cook them very slowly (medium heat tops, unlike medium-high where I'd cook a wheat pancake) in an evenly heated non-stick or cast iron pan, and you need to cook them with the lid on. The steaming effect has to firm up the top of the pancake. A very stiff spatula is mandatory to get underneath them. They will not be pretty pancakes, but they still taste good.
Thanks for the warning! I have a well-seasoned cast iron pan, and I'm an expert at not breaking the yolks of over-easy eggs, so hopefully I won't have too many problems!
This should be interesting. Hopefully the gelatin sets overnight.
Ingredients: 5 eggs, 5 bananas, 1 can coconut milk, 1 packet gelatin, homemade vanilla extract (vanilla beans + Skyy vodka with the opaque bottle).
Crust is shredded coconut, egg yolks, sliced almonds, some coconut flour and water to hold it together.
2 yolks in the crust, 3 eggs in the "custard", 5 egg whites for the meringue. If this flops, I may need to increase the gelatin. I'm not sure if I want a stiff consistency or a pudding consistency. Maybe I'll try both.
Wow, that looks great, whatever it is.
I don't think I've heard of gelatin in a baked custard before (assuming you baked it?)
Hmm but looks like a spring-form pan...