Almond Pancakes

• Course:
• Breakfast
• Preparation time:
• 10 Minutes
• Cooking time:
• 5 Minutes
• Quantity:
• 8 Persons
• 
  
  Preparation instructions

  In a large bowl mix the egg yolks, cream, and sweetener until smooth. In a small bowl, whisk the ground almonds and baking powder together; whisk into the yolk mixture. Place egg whites in a medium bowl and beat with electric mixer until soft peaks form. Stir 1/4 of the whites into the yolk mixture to loosen it up and then fold in the remaining whites. Heat a large frying pan over medium heat. Add the butter and form pancakes using 2 tbsp of the batter for each one. Cook for 3 mins and gently turn over and cook another 2 mins on the other side.

BUFFALO CHICKEN WINGS

Net Carbs:
Fiber:
Protein:
Fat:
Calories:

2 grams
0 grams
31 grams
78 grams
848.5

Ingredients:

Wings:

1 large egg

1 cup cider vinegar

½ cup canola oil

1 teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

¼ teaspoon celery salt

⅛ teaspoon cayenne

2 pounds chicken wings, separated at joint and wing tips discarded

Blue-Cheese Dipping Sauce:

1 cup mayonnaise

½ cup sour cream

⅓ cup crumbled blue cheese

1 scallion, chopped

1 tablespoon fresh lemon juice

1 teaspoon chopped garlic

Directions:

1. For the wings: Preheat oven to 450F.

2. Beat egg in a medium bowl.  Add vinegar, oil, salt, pepper, garlic powder, celery salt and cayenne; stir until well combined.  Dip chicken pieces into marinade and arrange on a large baking pan. Bake 30 minutes, turning and brushing with marinade several times, until wings are crisp.

3. For the dipping sauce: While wings are cooking, mix mayonnaise, sour cream, blue cheese, scallion, lemon juice and garlic.  Set aside until wings are done.

4. Serve wings while hot with dipping sauce.