LCHF Avocado pancakes

Avocados. Love them. They do not, however, love me! I’m the back-of-the-throat-itchy-burny kind of allergic, rather than the anaphylactic shock kind, but it is irritating enough for me to forego avocados *sad face*. Avocados are, of course, great for the LCHF way of eating; plenty of fat, and the carbs are mainly in the form of fibre, which is all good. Having resigned myself to never again being able to eat a lovely avocado I would look on wistfully as my husband chomped his way through ANOTHER avocado.

This is not the end of my avocado story. The good thing about having a nerdy husband is that he reads EVERYTHING that’s vaguely related to what he is interested in. He came across a post on Lance Armstrong’s website, which suggested that the thing in avocados that gives people an allergic reaction is broken down when the avocado is cooked. I tested this theory by frying some chopped avocado and eating a tiny amount. No itching. A bit more. Still no itching. A massive bit. Only a tiny bit of itching but this was probably because it wasn’t cooked enough. Yay, avocados are back on the menu!

**DISCLAIMER** Whilst this worked for me, it may not work for you, so be f***ing careful!!

This has opened up a new world of experimentation, so here’s my first try – avocado pancakes (don’t knock them until you’ve tried them).

Makes 2 generous pancakes.

Ingredients:
1/2 large avocado (or a whole small one)
2 eggs
Salt & pepper
Butter for frying (or whatever fat you like)

Chop the avocado and mash with a fork. Add the eggs, salt and pepper, and mix well. The mixture should be moderately runny, like a normal pancake batter. You may need to add an extra egg if the batter looks very thick, like guacamole.

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Heat the butter in a frying pan and dollop half of the avocado mixture into it. You could make several smaller pancakes, if you prefer. Fry the pancake over a medium-low heat for a few minutes until the sides of the pancake start to brown. Turn the pancake carefully (it will be fragile) and cook on the other side until the pancake is springy to the touch.

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Serve with whatever you fancy, really. I went for bacon and tomatoes. Yum.

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LCHF Breakfast for one

There are times when I want pancakes for breakfast, but I don’t want the hassle of making a whole batch. Sometimes one is all you need. I developed this recipe for those times. It’s quite an eggy pancake, but that’s no bad thing! Perfect with bacon and blueberries for a nice filling LCHF breakfast.

Ingredients:
1 egg
3 tbsp ground almonds
Butter for frying

Mix together the egg and ground almonds.

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Fry in plenty of butter over a medium heat, for about a minute on each side.

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Fry some bacon, and a handful of blueberries with a knob of butter and serve.

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The meat box: a thing of beauty

I’m no animal welfare activist, but I do like the idea of eating meat that comes from animals who have been reared in a more natural environment, eating the things they were supposed to eat. I believe it tastes better, and apparently grass-fed beef does have a healthier omega-6 to omega-3 ratio of fats, compared to those raised on a diet based on corn products. So we decided to forego our usual supermarket meat order in favour of a “meat hamper” from an organic farm (www.sheepdrove.com). And, to be honest, having a box full of meat arriving in the post is pretty awesome!

It turned up this morning:

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The delivery guy said, “It’s a bit heavy”, as he handed the box to me. He wasn’t joking, it weighed in at 14kg! In it, was a lot of lovely meat:

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I wonder how long it will last us…

Before I start posting recipes based around our delicious meat box, here’s one for some (meat optional) breakfast pancakes.

LCHF almond pancakes

  • Servings: 6 pancakes
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Ingredients:
2 eggs
70 g ground almonds
1/2 tsp salt
1/4 tsp xanthan gum
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
Butter for frying

For the blueberry butter sauce:
50 g blueberries
50 g butter

Whisk the eggs for a good few minutes until they are thick and foamy (your arm will ache a bit, but it will all be worth it in the end).

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In a separate bowl, mix together the dry ingredients and then gently fold them into the eggs.

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Melt some butter in a frying pan over a medium heat and dollop spoonfuls of the pancake mixture into the pan. Cook for a couple of minutes on each side, until the pancakes are golden brown, nicely risen, and spongey to the touch.

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For the sauce, melt the butter in a pan and add the blueberries. Fry the blueberries until they start to release some of their blueberry goopiness, and serve over the pancakes (with some bacon).

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