Clean out your cupboards and fridge. Give any food high in carbs to family, friends or your local food bank. You are now ready to restock these areas with keto friendly foods. Remember that most pre-made sauces and salad dressings are full of carbs and sugar and worst of all – preservatives.
MY FRIDGE TODAY
- Mozzarella Cheese (Whole and Grated)
- Cream Cheese
- Mature Cheddar
- Selection of other cheeses including brie, camembert and parmesan
- Double Cream
- Sour Cream
- Virgin Coconut Oil
- Greek Yoghurt
- Raspberries
- Blueberries
- Lemons
- Lemon Juice
- Lime Juice
- Raw Chicken Breasts
- Mushrooms
- Peppers
- Tomatoes
- Lettuce
- Onions
- Garlic
- Tomato Puree
- Cucumber
- Mayonnaise
- Eggs
- Bottles of Water
- Hmmmmm !!!! My daughters Vitamin C cream – WHAT THE HELL !!!
Not forgetting the 4 bottles of Prosecco xx
This recipe was one that I started with and allowed me to batch cook on my day off and freeze the pancakes in bags of two. Nice and simple and can be put together in the fridge the night before you need it. Great for snacks at work or breakfast. This recipe makes 36 small pancakes. If you want to make a smaller amount just divide the ingredients of the pancakes by 3.
Per serving: 187cals, 8g protein, 4.5g carbs
INGREDIENTS
- 100g Ground Almonds
- 200g Cream Cheese
- 6 Medium Eggs
- 1.5 teaspoons Vanilla Extract ( If you would like to make the pancakes savoury – add Lemon Juice and Italian Herbs )
- 30g Butter ( Add more if required )
- Mixture of berries e.g. raspberries, blueberries etc.
- Greek Yoghurt ( as required )
Whisk the cream cheese, ground almonds, eggs and vanilla essence together in a large bowl until smooth, and set aside.
Melt the butter in a skillet or non stick pan, on a medium heat.
Using a tablespoon drop 4 small amounts of the mixture into the pan and when you see bubbles appearing on top (usually 2 mins ), flip the pancakes over and allow to cook through. If you feel the pancakes are cooking to quickly – just reduce the heat – all cookers differ in strength. This will not take much time, so keep flipping them over until you are happy with the colour. (I tend to make mine slightly bigger as you can see in the picture). The first batch of pancakes tend not to be as good as the subsequent ones.
Keep making more pancakes until the mixture is finished.
Leave the pancakes to cool on a rack. Try not to let them cool on a plate as there is no air getting to the bottom of the pancakes. In the picture below these were my last two pancakes and I took my eye off the ball – overdone on one side- but still good.
Serve the pancakes with a good dollop of Greek Yoghurt and some berries. I sprinkle some ground almonds over the top of the dish.
For tonight’s dinner I am making Keto Mushroom Stroganoff so check back in next week to see the recipe. I will also create a list of what is in my kitchen cupboard soon.