Almond flour pancakes
Ingredients
| Ingredient | Qty, g | |
|---|---|---|
| Gelatin | ||
| Water | ||
| Coconut oil | ||
| Almond flour | ||
| Sea salt | ||
| Egg ? 1 pc ≈ 50 g 200 g ≈ 4 sheet | ||
| Product release: | 619 g | |
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Cooking time
| 10 min | ||
| 5 min | ||
| 5 min | ||
| 20 min | ||
40 min | ||
|---|---|---|
Macronutrients in 100 g
| Proteins | 10.8 g |
| Fats | 18.6 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 1.2 g |
| Calories | 222 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.1 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 15.5 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.08 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 961 |
Calories per dayGenderGrowth
| Weight loss | Detention | Set |
|---|---|---|
| 23% | 16% | 14% |
| 972 kcal | 1350 kcal | 1620 kcal |
Macronutrient distribution
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
Vitamins per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Almond flour: 93% ◦ Egg: 6% E | 35357635? |
| iWhich products: ◦ Almond flour: 57% ◦ Egg: 43% B2 | 27325825? |
| iWhich products: ◦ Egg: 89% ◦ Almond flour: 11% B7 | 24246021? |
| iWhich products: ◦ Egg: 88% ◦ Almond flour: 11% B4 (Choline) | 17213620? |
| iWhich products: ◦ Egg B12 | 12121011? |
| iWhich products: ◦ Egg: 84% ◦ Almond flour: 16% B5 | 11111910? |
| iWhich products: ◦ Egg: 63% ◦ Almond flour: 38% B6 | 66134? |
| iWhich products: ◦ Almond flour: 57% ◦ Egg: 43% B1 | 66115? |
| iWhich products: ◦ Almond flour: 97% ◦ Egg: 3% B3 | 5594? |
Minerals per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Almond flour: 94% ◦ Egg: 6% Copper | 26265323? |
| iWhich products: ◦ Almond flour: 59% ◦ Egg: 41% Phosphorus | 22223122? |
| iWhich products: ◦ Almond flour: 98% ◦ Egg: 2% Manganese | 20253023? |
| iWhich products: ◦ Egg: 95% ◦ Almond flour: 5% Selenium | 1919351710 |
| iWhich products: ◦ Almond flour Boron | 18183618? |
| iWhich products: ◦ Almond flour: 58% ◦ Egg: 42% Iron | 178145? |
| iWhich products: ◦ Almond flour: 94% ◦ Egg: 6% Magnesium | 13174315? |
| iWhich products: ◦ Almond flour: 60% ◦ Egg: 40% Zinc | 101321102 |
| iWhich products: ◦ Almond flour: 74% ◦ Egg: 26% Calcium | 7777? |
| iWhich products: ◦ Sea salt: 57% ◦ Egg: 43% Sodium | 5595? |
| iWhich products: ◦ Almond flour: 76% ◦ Egg: 24% Potassium | 5786? |
| iWhich products: ◦ Almond flour Fibers | 5887? |
| iWhich products: ◦ Egg Iodine | 55944 |
Lipids per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Egg: 61% ◦ Almond flour: 25% ◦ Coconut oil: 14% Oleic acid | 48608554? |
| iWhich products: ◦ Coconut oil: 80% ◦ Egg: 20% Palmitic acid (Saturated) | 25253825? |
| iWhich products: ◦ Almond flour Linoleic acid (Omega-6) | 14193318? |
| iWhich products: ◦ Egg Arachidonic acid (AA, Omega-6) | 13397826? |
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Inventory: Blender
Difficulty: simple
Max. per day ≈ 1 kg 666 g ?Из расчета максимум 20 гр углеводов в день
Servings: 3 (1 serving ≈ 206 g)
Digestion time: 3 hour
Complete protein: ✔
Keto, LCHF: Recipes, Rules, Description
Gelatin, Water, Coconut oil, Almond flour, Sea salt, Egg
Let it stand: 10 min, Water bath: 5 min, Blend with a blender: 5 min, Fry: 20 min
Keto, LCHF: Recipes, Rules, Description
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Place the gelatin (18 g) in a bowl and pour 125 ml of water over it. Let it sit for a while to allow the gelatin to swell.
Melt 2 tbsp. of coconut oil.
In a blender, combine almond flour (120 g), sea or pink Himalayan salt (1/4 tsp.), eggs (4 pcs.), melted coconut oil, and the remaining water (125 ml).
If desired, you can add a sweetener and a little vanilla.
Add the swollen gelatin mixture to the blender and blend all the ingredients thoroughly until smooth.
If the batter is too thick, dilute it with a little water.
Grease a pan with a little oil and heat it over medium heat.
Pour a portion of the batter into the pan and tilt it to spread the batter evenly across the surface, forming a thin layer.
Cook the pancake for about 1-2 minutes, then carefully flip it and cook for another minute on the other side.
Repeat the process until you have used all the batter.
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