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A pancake or two, and a muffin sort of thing.

February 7, 2013

Köpte äntligen lite kokosmjöl idag så gjorde någon low carb pannkaka och även fudge/muffin.
Lågt i kolhydrater, fett och högt i protein – Perfekt på en vilodag!

Finally managed to get hold of a bag of Coconut Flour today, so I decided to try make some low carb pancake & fudge/muffin hybrid
Low in carbs and fat but high in protein – perfect for a rest day!

Ingredienser:

  • 1 Ägg
  • 2 Äggvitor
  • 125 ml 0.1% Mjölk
  • 3 dl tärnad pumpa
  • 12 gram Kokosmjöl
  • 80 grams of Jordgubb Casein
  • 1 tsk Bakpulver

Ingredients:

  • 1 Egg
  • 2 Egg Whites
  • 125 ml skimmed milk
  • 1.5 Cups of Butter-nut Squash
  • 12 grams of coconut flour
  • 80 grams of Strawberry Casein
  • 1 tsp of Baking powder

– Mixa de våta ingredienserna och låt luften gå ur några minuter, mixa sedan pumpan till en puré och mixa med mjölk & ägg mixen.

Blanda ihop de torra ingredienserna för att sedan blanda ihop allt tills allt är en slät smet.

photo 1Värm en teflon-panna med lite non-stick olja eller kokosolja virgin på medium värme och stek som vanliga pannkakor!
Ät som den är, rulla och fyll med gotta!

Mix the wet ingredients first and put it aside for a few minutes to let the air bubbles escape, mix the squash into a purée to then blend it with the eggs and milk. 

Then move on to mix the dry ingredients and then blend it with the batter until smooth.

Heat a non-stick skillet with some coconut oil or non-stick spray and fry them up as you do with normal pancakes! Eat them as you prefer, roll and fill ’em up with some yummy stuff.

Resten av smeten fyllde jag i en kaffemugg och körde i mikron ca 60 sekunder:

photo 3Vilket gör det mer till en fudge/muffin/kladdkaka med jordgubbs-smak, perfekt efterrätt!

I took some of the batter and poured it into a greased cup, nuked it in the microwave for about 60 seconds which will make it into more of a spongy fudgey cake hybrid – deliciousness! 

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