REC: macadamia pancakes

Thank you for the recipe!

As a side note, you could probably try other nuts. And if you're not into
grinding your own, in addition to Almond meal, Trader Joes now has Walnut
and Hazel nut meals.

:-)

Steve

"DJ Delorie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My mom told me to never play with my food, but I did anyway, and these
were pretty good for a first try. If I can thicken it up a bit, I
might try making muffins.

1 oz macadamias, salted, finely ground
1 egg
1/2 tsp vanilla extract
1/2 tsp baking powder
1 tbsp soy flour
1 packet Splenda

Grinding the nuts is tricky - they're really oily, so you have to
grind for a few seconds, then scrape it down, grind, scrape, etc.
Just keep doing it until the big chunks are gone, the nuts are mostly
for taste and texture, not chemistry. I used a coffee grinder.

In a mini-blender or whatnot, put the egg, vanilla and splenda and
beat until consistent. Add the soy flour, nuts, and baking powder and
beat just until smooth. This should result in a pancake-like batter.

Fry at 325, turn when the holes from popped bubbles don't close (or
however you usually fry pancake-like things). I used a non-stick
skillet, but I'll probably try a little butter next time to crisp up
the outsides.

Serve with your favorite LC syrup/butter toppings. Probably best to
heat up the syrup and/or butter in the microwave first, as these cakes
don't hold their heat very long.

The texture has a sort of "soft grit" to it from the ground
macadamias. I don't know if other nuts would work; macs are pretty
soft as nuts go, harder nuts might taste like sand, or grind fine
enough to lose the texture.

Scionyx said:

As a side note, you could probably try other nuts. And if you're not into
grinding your own, in addition to Almond meal, Trader Joes now has Walnut
and Hazel nut meals.

Yeah, we grind almonds for cheesecake quite often. I'm just not sure
if it would result in a better texture than macs. Cashews, maybe?
And macs have a kinda "candy" taste relative to other nuts, but that's
just my preference.

DJ Delorie said:

Scionyx said:

As a side note, you could probably try other nuts. And if you're not

into

Quoted message said:

Quoted message said:

grinding your own, in addition to Almond meal, Trader Joes now has

Walnut

Quoted message said:

Quoted message said:

and Hazel nut meals.

Yeah, we grind almonds for cheesecake quite often. I'm just not sure
if it would result in a better texture than macs. Cashews, maybe?
And macs have a kinda "candy" taste relative to other nuts, but that's
just my preference.

I haven't got into using nuts or special flours much yet. For pancakes,
baking, etc, is there much difference between 'soy flour' and 'soy protein
powder' (without additives)?

Also, what about starting with a nut butter and draining off the oil?

Skinny

Skinny said:

I haven't got into using nuts or special flours much yet. For pancakes,
baking, etc, is there much difference between 'soy flour' and 'soy protein
powder' (without additives)?

I'm guessing the soy flour uses more of the grain, as mine ("whole
grain"😉 quotes a 2:1:1:1 ratio of protein to fat, fiber, and net
carbs.

Quoted message said:

Also, what about starting with a nut butter and draining off the oil?

You could try that. I don't have any, and I kinda like the texture of
ground nuts.

If you add the soy flour to the nuts in the food processor you'll be able to
grind them finer without having to scrape down so much. The flour absorbs
some of the oil. In traditional baking we ground nuts with corn starch or
flour for that reason, if we use them for the cakes or pancakes or such.
--
Bear-
Grrrrrrrrrrrr :o)
353/285.5/210

"DJ Delorie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My mom told me to never play with my food, but I did anyway, and these
were pretty good for a first try. If I can thicken it up a bit, I
might try making muffins.

1 oz macadamias, salted, finely ground
1 egg
1/2 tsp vanilla extract
1/2 tsp baking powder
1 tbsp soy flour
1 packet Splenda

Grinding the nuts is tricky - they're really oily, so you have to
grind for a few seconds, then scrape it down, grind, scrape, etc.
Just keep doing it until the big chunks are gone, the nuts are mostly
for taste and texture, not chemistry. I used a coffee grinder.

In a mini-blender or whatnot, put the egg, vanilla and splenda and
beat until consistent. Add the soy flour, nuts, and baking powder and
beat just until smooth. This should result in a pancake-like batter.

Fry at 325, turn when the holes from popped bubbles don't close (or
however you usually fry pancake-like things). I used a non-stick
skillet, but I'll probably try a little butter next time to crisp up
the outsides.

Serve with your favorite LC syrup/butter toppings. Probably best to
heat up the syrup and/or butter in the microwave first, as these cakes
don't hold their heat very long.

The texture has a sort of "soft grit" to it from the ground
macadamias. I don't know if other nuts would work; macs are pretty
soft as nuts go, harder nuts might taste like sand, or grind fine
enough to lose the texture.

Bear said:

If you add the soy flour to the nuts in the food processor you'll be able to
grind them finer without having to scrape down so much. The flour absorbs
some of the oil. In traditional baking we ground nuts with corn starch or
flour for that reason, if we use them for the cakes or pancakes or such.

Sweet! (so to speak). I'll try that tomorrow, might have to do it in
two batches.

Did this again today, with a few variations, seemed to work out
better. The batter was a bit thicker than I expected, I had to scrape
it out of the mixer rather than pour it, but the pancakes cooked up
just fine. This might be a good candidate for muffins, I'll have to
try that later. These browned a bit more than the other batch due to
the butter.

Changes: 2T soy flour, 1T butter, grinding instructions. Updated
recipe:

1 oz macadamias, salted, finely ground
2 tbsp soy flour
1/2 tsp baking powder
1 packet Splenda

1 egg
1/2 tsp vanilla extract
1 tbsp melted butter

Put 1 tbsp soy flour and the macadamias in a coffee grinder. The
flour helps keep the nuts from sticking right away, but you'll still
have to scrape it down a few times near the end to make sure you've
got them all. Remove the ground mixture to a cup or bowl, and blend
in the remaining soy flour, the baking powder, and the splenda.

In a mini-blender or whatnot, put the butter, egg, vanilla and splenda
and beat until consistent. Add the dry mix and beat just until
smooth. This should result in a thick pancake-like batter.

Fry at 325, turn when the holes from popped bubbles don't close (or
however you usually fry pancake-like things). The listed amounts give
you two medium (4-5"😉 pancakes.

Serve with your favorite LC syrup/butter toppings. Probably best to
heat up the syrup and/or butter in the microwave first, as these cakes
don't hold their heat very long.

The texture has a sort of "soft grit" to it from the ground
macadamias. I don't know if other nuts would work; macs are pretty
soft as nuts go, harder nuts might taste like sand, or grind fine
enough to lose the texture.