Moderator Note: This came in very hard to read. I am including a link to the webpage so you can see it as it should be to decide if you wish to use it. http://www.ibreatheimhungry.com/2014/03/dirty-blondie-pancake-stack-low-carb-gluten-free-guest-post-ruledme.html
I spend a lot of time editing recipes to fit the format requirements!
Thank you to the poster. This does sound very good!
Take care, Gloria
======================================
Maple Pecan and Chocolate Brownie Batter pancakes combined into one
beautiful tower of deliciousness???? This is pancake decadence at it's
finest! AND it's low carb and gluten free? This guy is my hero!
Craig is super modest, but you should definitely check out his awesome site
Ruled Me. Not only is it chock full of some delicious keto-friendly low carb
recipes, it's also got all sorts of other resources and sciencey (I don't
care if it's not a word, I'm using it!) stuff like a keto macro calculator,
articles on the science behind keto, and even success stories to help keep
you motivated!
Normally I'd be pretty bummed that it's National Pancake Day, but I'm
clapping for joy with these babies that popped out of my kitchen! Not only
are they super tasty, they're also cakey.
Sorry Mellissa! While I do love your Cream Cheese Pancakes, they just aren't
cakey enough for me. I want my fork to wrestle with the pancakes when I
slide them through those decadently fluffy disks of happiness, and I think I
got it! (that's OK Craig, these look so good that I AIN'T EVEN MAD that
you're dissing my pancakes!! Ha ha!)
I set out to experiment with some proper pancake batters – hugely failing at
first (go figure), but getting better and better with each try. Coconut
flour ended up turning too dry for me, so I whipped out the almond flour,
made a massive mess of my kitchen, and came out with these!
264
The two types of pancakes play extremely well with each other. The maple
pecan come together to form a quite sweet, and super delicious base that
gets cut straight through by one of our favorite things: chocolate. Oh boy!
This brownie batter chocolate chunk pancake is so sinfully delicious on its
own that pairing it with the maple pecan only makes you think "How is this
low carb?"
The earthy and well known chocolate is not as sweet as the maple pecan,
which makes them a perfect pairing. I've never been a huge fan of overly
sweet things, and now that I've been doing low carb for 5 years – I'd say
that's even more so. It's crazy how sensitive you get to sweetness after not
having sugar for so long – I'm sure you'll all agree.
By now you're probably asking who the heck is this guy? Well, hi there! I'm
Craig, I'm 22, and I'm a pretty run-of-the-mill computer nerd. I've been
doing low carb for 5 years – truthfully yo-yoing with my weight for a long
time. I first lost 100 pounds on low carb, but after I stopped being serious
about it (AKA overeating and binge eating) I gained all of the weight back.
Sad days for me, but something good happened; I ended up going to work on a
cruise ship!
It was awesome, but the miserable food they serve you there, especially
while keeping low carb, reinvigorated my love for all things cooking. Once I
came home, I set out to cook great recipes that I actually enjoyed. Since
then, I've lost the weight again and love sharing them with everyone! I'd be
super thankful and love it if you could check out my blog over at Ruled Me.
While my photography doesn't stand close to Mellissa's, I try my best.
Seriously, I don't know how this woman gets such PERFECT pictures each and
every time! It boggles my mind to see her pictures and imagine me trying to
shoot the same ones. All I know is, I'm psyched to have ditched my cellphone
and actually picked up a real camera for the first time in my life! (I
think Craig did more than OK with these pictures, don't you?!?!?!?)
The maple syrup in this recipe is homemade also, using erythritol. You can
find the recipe for the Maple Syrup over on my blog. What I suggest you do,
though, if you want more natural maple syrup is 2 things. Cook it all in a
pan (on the stove), browning the butter first, and powdering your erythritol
These give that classic brown, rich, and delicious looking sauce that we
all miss and love so much!
I just want to give a huge thanks to Mellissa for letting me post over here
– she's an inspiration, super awesome, and…those pictures make me jealous!
Thanks so much for reading everyone! Have a great Pancake Day, and make sure you enjoy these babies too!
You're welcome Craig, I'm so happy to have a chance to introduce you to all
of my Peeps over here at IBIH! Now I've got to go make these pancakes
ASAP!!!! Thanks again for guest posting!!!
Yield: 5 servings
Serving Size: 2 pancakes
Dirty Blonde Pancake Stack – - Low Carb And Gluten Free
(Guest Post by RuledMe)
A delicious and filling way to start off the morning right. Combines both
Maple Pecan Pancakes and Brownie Batter Chocolate Chunk pancakes for a decadent and fluffy breakfast!
1 1/2 Cup Honeyville Almond Flour
3 Large Eggs
3 Tbsp. Coconut Milk
3 Tbsp. Maple Syrup
1 tsp. Vanilla
1/2 tsp. Baking Soda
1/2 tsp. Apple Cider Vinegar
1/4 tsp. Salt
10 Drops Stevia
2 Tbsp. Cocoa Powder
2 Bars Chocoperfection (Or 20g Dark Chocolate)
1 Tbsp. Maple Syrup
1 Tbsp. Coconut Milk
3 Tbsp. Chopped Pecans
1 Tbsp. Maple Syrup
1 Tbsp. Coconut Milk
1/2 tsp. Maple Extract
2 tbsp. Coconut Oil
Cast Iron Skillet
1. In one bowl, combine all dry base ingredients. In a separate bowl,
combine all wet base ingredients.
2. Slowly add wet ingredients to dry ingredients while mixing. Mix well
until Everything is combined.
3. In a food processor, roughly chop 1/4 Cup of Pecans.
4. Roughly chop chocolate squares into small chunks.
5. Separate batter into 2 separate containers.
6. In one container, add chopped pecans, 1 tbsp. Maple syrup, 1 tbsp. coconut milk, and 1/2 tsp. Maple extract. Mix well until combined.
7. In the other container, add 2 tbsp. Cocoa powder, chopped chocolate, 1
Tbsp. Maple syrup, and 1 tbsp. Coconut milk. Mix well until combined.
8. Bring cast iron skillet to medium heat on the stove. Wipe paper towel in coconut oil and use it to lightly grease skillet.
9. Pour batter into pan, forming dollar size pancakes.
10. Flip the pancakes once bubbles form on the top and edges have formed.
11. Cook on the other side until brown. It should puff up slightly as it cooks.
12. Keep to the side, and do the same with the other set of batter.
13. Stack pancakes with 1 of each style of pancake.
Notes
Each Serving is 393 Calories, 38g Fats, 5.2g Net Carbs, and 11.2g Protein
I spend a lot of time editing recipes to fit the format requirements!
Thank you to the poster. This does sound very good!
Take care, Gloria
======================================
Maple Pecan and Chocolate Brownie Batter pancakes combined into one
beautiful tower of deliciousness???? This is pancake decadence at it's
finest! AND it's low carb and gluten free? This guy is my hero!
Craig is super modest, but you should definitely check out his awesome site
Ruled Me. Not only is it chock full of some delicious keto-friendly low carb
recipes, it's also got all sorts of other resources and sciencey (I don't
care if it's not a word, I'm using it!) stuff like a keto macro calculator,
articles on the science behind keto, and even success stories to help keep
you motivated!
Normally I'd be pretty bummed that it's National Pancake Day, but I'm
clapping for joy with these babies that popped out of my kitchen! Not only
are they super tasty, they're also cakey.
Sorry Mellissa! While I do love your Cream Cheese Pancakes, they just aren't
cakey enough for me. I want my fork to wrestle with the pancakes when I
slide them through those decadently fluffy disks of happiness, and I think I
got it! (that's OK Craig, these look so good that I AIN'T EVEN MAD that
you're dissing my pancakes!! Ha ha!)
I set out to experiment with some proper pancake batters – hugely failing at
first (go figure), but getting better and better with each try. Coconut
flour ended up turning too dry for me, so I whipped out the almond flour,
made a massive mess of my kitchen, and came out with these!
264
The two types of pancakes play extremely well with each other. The maple
pecan come together to form a quite sweet, and super delicious base that
gets cut straight through by one of our favorite things: chocolate. Oh boy!
This brownie batter chocolate chunk pancake is so sinfully delicious on its
own that pairing it with the maple pecan only makes you think "How is this
low carb?"
The earthy and well known chocolate is not as sweet as the maple pecan,
which makes them a perfect pairing. I've never been a huge fan of overly
sweet things, and now that I've been doing low carb for 5 years – I'd say
that's even more so. It's crazy how sensitive you get to sweetness after not
having sugar for so long – I'm sure you'll all agree.
By now you're probably asking who the heck is this guy? Well, hi there! I'm
Craig, I'm 22, and I'm a pretty run-of-the-mill computer nerd. I've been
doing low carb for 5 years – truthfully yo-yoing with my weight for a long
time. I first lost 100 pounds on low carb, but after I stopped being serious
about it (AKA overeating and binge eating) I gained all of the weight back.
Sad days for me, but something good happened; I ended up going to work on a
cruise ship!
It was awesome, but the miserable food they serve you there, especially
while keeping low carb, reinvigorated my love for all things cooking. Once I
came home, I set out to cook great recipes that I actually enjoyed. Since
then, I've lost the weight again and love sharing them with everyone! I'd be
super thankful and love it if you could check out my blog over at Ruled Me.
While my photography doesn't stand close to Mellissa's, I try my best.
Seriously, I don't know how this woman gets such PERFECT pictures each and
every time! It boggles my mind to see her pictures and imagine me trying to
shoot the same ones. All I know is, I'm psyched to have ditched my cellphone
and actually picked up a real camera for the first time in my life! (I
think Craig did more than OK with these pictures, don't you?!?!?!?)
The maple syrup in this recipe is homemade also, using erythritol. You can
find the recipe for the Maple Syrup over on my blog. What I suggest you do,
though, if you want more natural maple syrup is 2 things. Cook it all in a
pan (on the stove), browning the butter first, and powdering your erythritol
These give that classic brown, rich, and delicious looking sauce that we
all miss and love so much!
I just want to give a huge thanks to Mellissa for letting me post over here
– she's an inspiration, super awesome, and…those pictures make me jealous!
Thanks so much for reading everyone! Have a great Pancake Day, and make sure you enjoy these babies too!
You're welcome Craig, I'm so happy to have a chance to introduce you to all
of my Peeps over here at IBIH! Now I've got to go make these pancakes
ASAP!!!! Thanks again for guest posting!!!
Yield: 5 servings
Serving Size: 2 pancakes
Dirty Blonde Pancake Stack – - Low Carb And Gluten Free
(Guest Post by RuledMe)
A delicious and filling way to start off the morning right. Combines both
Maple Pecan Pancakes and Brownie Batter Chocolate Chunk pancakes for a decadent and fluffy breakfast!
1 1/2 Cup Honeyville Almond Flour
3 Large Eggs
3 Tbsp. Coconut Milk
3 Tbsp. Maple Syrup
1 tsp. Vanilla
1/2 tsp. Baking Soda
1/2 tsp. Apple Cider Vinegar
1/4 tsp. Salt
10 Drops Stevia
2 Tbsp. Cocoa Powder
2 Bars Chocoperfection (Or 20g Dark Chocolate)
1 Tbsp. Maple Syrup
1 Tbsp. Coconut Milk
3 Tbsp. Chopped Pecans
1 Tbsp. Maple Syrup
1 Tbsp. Coconut Milk
1/2 tsp. Maple Extract
2 tbsp. Coconut Oil
Cast Iron Skillet
1. In one bowl, combine all dry base ingredients. In a separate bowl,
combine all wet base ingredients.
2. Slowly add wet ingredients to dry ingredients while mixing. Mix well
until Everything is combined.
3. In a food processor, roughly chop 1/4 Cup of Pecans.
4. Roughly chop chocolate squares into small chunks.
5. Separate batter into 2 separate containers.
6. In one container, add chopped pecans, 1 tbsp. Maple syrup, 1 tbsp. coconut milk, and 1/2 tsp. Maple extract. Mix well until combined.
7. In the other container, add 2 tbsp. Cocoa powder, chopped chocolate, 1
Tbsp. Maple syrup, and 1 tbsp. Coconut milk. Mix well until combined.
8. Bring cast iron skillet to medium heat on the stove. Wipe paper towel in coconut oil and use it to lightly grease skillet.
9. Pour batter into pan, forming dollar size pancakes.
10. Flip the pancakes once bubbles form on the top and edges have formed.
11. Cook on the other side until brown. It should puff up slightly as it cooks.
12. Keep to the side, and do the same with the other set of batter.
13. Stack pancakes with 1 of each style of pancake.
Notes
Each Serving is 393 Calories, 38g Fats, 5.2g Net Carbs, and 11.2g Protein
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