These gluten free/high fiber/low carbohydrate "egg" cakes will keep you full for longer without spiking your blood sugar and with the added soluble fiber so important in a gluten free diet.
For every person eating use:
2 Eggs
1 Tablespoon water
a dash of salt
2 Tablespoons Buckwheat or Oat flour
1/2 teaspoon Baking Powder
Or, for fewer eggs:
1 Egg
3 Tablespoons water
a dash of salt
3 Tablespoons Buckwheat or Oat flour
1/2 teaspoon baking powder
1.) Preheat a 10 inch skillet to Medium heat, *grease with butter.
2.) Beat together lightly the first 3 ingredients. Add in dry ingredients and beat till incorporated.
3.) Pour in batter slowly, stirring well just before. Pour till it spreads to a 6 inch cake.
4.) Wait till you've got bubbles on top (1-2 minutes), flip, and let it get golden on the other side before removing (30 seconds-1 minute). 1 serving makes two of these sized cakes.
*How I grease with butter: Take your fork and pierce the stick, or your fingers and hold the stick (with it's wrapper on the end you're holding), smear the end of the stick on the hot skillet all around. With this method I use less butter, and it's evenly distributed, I don't have to swirl my skillet.
Serve with Pure Maple Syrup or cream cheese and fresh fruit compote or Jam.
Made these yesterday using two different kinds of gluten free pancake mix. I ended up using 2 T. mix and 1 T. water for every egg. The mixes I tried were Bloomfield Farms (a local company) and Bob's Red Mill. I liked the former best, Tom, the latter.
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