Keto Desserts recipes: Easy Keto Pancakes Recipe "vegan" (2020)

With veganism becoming increasingly popular nowadays, many folks on the vegan diet are in desperate need of quick and easy vegan recipes to accommodate their busy lifestyle. Fortunately over the past couple of decades an abundance of vegan recipe ideas and information has emerged to cater to the needs of this ever-growing veganism lifestyle. Below are some quick and easy vegan recipe ideas for your breakfast, about Keto Desserts and Keto Breads.

The keto Dessert pancakes can be delicious, nutritious, and quick and easy to prepare! That's right, you don't have to feel unhappy and deprived when you eat your vegan breakfast - there are so many tasty options that you can choose from! Below are some healthy and easy recipes and food ideas that you can make for your own vegan breakfasts in the mornings! How wonderful that such a delicious indulgence is possible on the keto diet.

How to make keto Dessert pancakes:

You’ll only need a few simple ingredients to make these keto pancakes.

Ingredients:

for 3 servings

110g (4 oz) flour
1 tablespoon baking powder
2 tablespoons organic sugar
2 large eggs
1 tablespoon oil
300 ml (1/2 pint) non-dairy milk
1 teaspoon vanilla
Pinch of salt

preparation:

Making the Pancake Batter:

Sift the flour and salt into a mixing bowl, making a pile in the middle, like a very small mountain. Then use a spoon to make a crater in the middle. Break the eggs into the crater and then mix this with a spoon, when the flour is blended into the eggs you can start using an electric whisk if you have one, or a handheld whisk if you are going the manual labor route, gradually add the milk. Mixing the eggs gently before going electric prevents flour going all over the place.

Whizz the whisk until the flour, eggs, and milk has made a smooth runny batter.

Pouring out the Perfect Pancake:

Now you can get out your frying pan and a ladle. It might take some experimentation, but an average size ladle generally makes a good measuring device for a good pancake. So after putting just a small drop of oil in the pan and smearing that about as the stove heats the pan, you can drop in a ladle full of pancake batter. Drop it into the middle and then work the pan in your wrist so that the batter spreads around the pan evenly. Place the pan back onto the stove and wait for a minute or so and you should be able to see when the top of the pancake gets a bit firmer and does not look all batter-like, then you can use a spatula to gently work the pancake loose around the edges and flip it over. The other side of the pancake needs less time, just enough to lightly brown it.

How to Flip a Pancake:

Pancake flipping is a skill that is not too tricky to develop, yet is mighty impressive. First of all, follow the instructions above (poring out the perfect pancake) until you reach the part where you loosen the edges of the pancake with a spatula. (This loosening might not even be necessary for some non-stick pans.)

Now, when the pancake is loosened and you can slide it around in the pan by shaking your wrist from side to side, you want to maneuver the pancake to the far end of the pan (the end away from the handle.) So the pan will be angled downward away from you.

Next you give a swift flick of the wrist, shooting the pancake into a somersault. Use your hand-eye-coordination to catch it again. You might suffer one or two pancake casualties, but you'll pick up the knack soon enough. With just a few practice tosses you can go from a little baby flip to a massively impressive triple flip that scrapes the ceiling and earns a cheer from the children. A dad making pancakes in this way is well fun for little ones.

You can also hunt for some delicious healthy vegan cake recipes, muffin recipes, or vegan slice recipes - which you can eat for breakfast if you fancy! You can find so many recipes online nowadays, so you should have no trouble finding some really delicious vegan cake and muffin recipes. There's nothing better than enjoying a nice slab of cake and a cup of coffee for breakfast - not every day of course, but just sometimes. It really makes life so good.

Your Guide to Baking Grain-Free, Low-Carb BreadIncluding 35+ Keto-Friendly Bread RecipesWith 5g Net Carbs or Less! 

RELATED POST:

Delicious Banana Bread Recipe With Lemon Drizzle - Gluten Free "Easiest Recipe"

VEGAN

0

Delicious Banana Bread Recipe With Lemon Drizzle - Gluten Free "Easiest Recipe"

Bread is one of the most eaten forms of food in the whole world and Banana bread is one of the most famous varieties. Banana bread as the word implies, has bananas in it. It is usually moist, sweet, and has a cake-like texture. It is considered a quick bread because it is easy and fast to prepare, just combine all the ingredients, mix them, and "Viola!" it is ready to be baked. No one really knows where the banana bread originated or who invented it, but people speculate that it was created in the 18th century by housewives who were trying out the different uses of pearlash. During the 1960s when home baking was revived, banana bread suddenly became very popular. 

Gluten-free bread recipe taste different from regular bread recipes because of the taste of the flours used to make them. When preparing gluten-free bread recipes, make sure you check the packaging of every ingredient to ensure that they are all gluten-free. Especially for people who are allergic to gluten. Here's a delicious for gluten-free banana bread recipe with lemon drizzle, which tastes the same as regular bread.

Here's all the ingredients you will need to make this delicious recipe:

Ingredients:

• 2 cups of rice flour, or a mix of 1 cup of rice flour with 1 cup of buckwheat flour
• 1 large tablespoon of freshly squeezed lemon juice
• 4 tablespoons of icing sugar to make the lemon drizzle
• 1 cup of unsalted butter or margarine
• 3 tablespoons of baking soda
• 4 large eggs
• 1 ¼ cups of sugar
• 2 tablespoons of unsalted butter (this is separate from the butter used for the bread)
• 3 large bananas
• ½ teaspoon of salt

preparation:

- The first step is to preheat the oven to 350°F. This will save you time later.

- Mash the bananas (you can use a blender) and set aside.

- In a deep bowl, beat the butter and sugar together to get a fluffy mix.

- Add the mashed bananas to the fluffy mix and blend.

- Break the eggs in, one by one, and fold well after each addition.

- In a separate bowl, mix the rice flour, baking powder, and salt.

- Add this to the prepared banana and egg mix.

- Mix well and check for any lumps. Lumps in the loaf will lead to the bread being cooked unevenly.

- Grease a bread loaf tin with butter. Coat evenly on all sides.

- Dust a fine layer of rice flour on the butter to prevent the bread mix from sticking to the tin. -This will also give the bread loaf a crusty outer covering.

- Pour the bread mix in the loaf tin and spread evenly.

- Let the bread bake in the preheated oven for about 1-1½ hours or until the top of the bread is firm to touch.

- Take the bread out of the oven and let it cool for 10 minutes.

- Mix the icing sugar with the freshly squeezed lemon juice to make the lemon drizzle.

- Drizzle over the top of the bread loaf and let the bread cool completely.

- Gently remove the bread from the tin and cut in slices to serve.

- This bread can be stored in an airtight container for up to 2 weeks.

You will need to bake this cake for about 50 minutes, but do not forget to keep an eye on it! Always check if you can poke the center with a toothpick or knife and if nothing sticks to it, then you are all set!

That's all it takes to make a delicious Gluten-free banana bread recipe to share with your friends and family. These simple recipes for bread are great for Celiac's (gluten intolerance).

VEGAN

0

Wonderful White Chocolate Cheesecake Recipe : Hidden White Chocolate Cheesecake "Easy Recipe"

Wonderful White Chocolate Cheesecake Recipe - Hidden White Chocolate Cheesecake

This white chocolate cheesecake is a great blend between a plain cheesecake and a chocolate cheesecake. It is not too rich but sweet enough to keep you interested. This is another recipe that my grandma taught me to make as we worked together in her kitchen. Every time I make this recipe.

This cheesecake, similar to many of the others, is great for easy entertaining, extravagant parties, or everyday enjoyment. It presents itself beautifully! Like most cheesecakes, it takes a while to make but the result will be well worth the wait. With this recipe, it's a lot of fun to experiment with different sauces to drizzle over the top of the cake, although my favorite has always been chocolate.

If your family is anything like mine, this white chocolate cheesecake will only last a couple of days because it is so delicious; lucky for you it can serve up to 20 people!

This Hidden White Chocolate Cheesecake is not only delicious but is super easy to make and only takes about 20 minutes of prep time. This easy delight is sure to both please and make your dessert the hit of any get-together and will have your friends and family clamoring around asking how you had the time to such a scrumptious dessert.

YIELD: 20 slices

Ingredients:

1/2 cup butter

2 cups vanilla wafers, crushed

1 oz. white chocolate, grated

1/2 cup sugar; divided

5- 8 oz. cream cheese

3 tablespoons crème de cassis

1/8 teaspoon salt

4 large eggs and 2 large egg yolks

4 oz. white chocolate, and shaved

2 cups sour cream

1 teaspoon almond extract

preparation:

Crust:

Melt butter in a saucepan on low heat, add wafer crumbs, white chocolate, and 1/4 cup sugar. Blend well. Press on two sides and bottom of 9-inch springform pan.

Filling:

Combine cream cheese and ¼ cup sugar and beat with mixer until soft. Add crème de Cassis and salt and continue beating. Add eggs slowly, one at a time, on low speed. Do not overbeat. Fold in white chocolate. Pour mixture into prepared pan and bake at 350° for 60 minutes or until lightly browned and firm in the middle. Let stand for 10 minutes.

Topping:

Combine sour cream, sugar, and almond extract and blend until smooth. Spread over top of the cake and bake 10 minutes more at 350°.

Traditionally, cheesecakes are served cold so go ahead and put your new white chocolate cheesecake into the refrigerator. Chill for at least four hours before serving.

Once the chilling time has passed, be sure to remove the cheesecake from the fridge and let it sit on the counter for about ten minutes prior to slicing. It just makes it a little easier to slice if it is not so cold.

I know you can hardly wait, so go ahead, choose your prettiest plate, and cut that first perfect slice. Then take the time to sit down, put up your feet, and enjoy a little taste of heaven on earth as you sink your teeth into the scrumptious Wonderful White Chocolate Cheesecake Recipe. Yummy!

DESSERT

0

Pavlova Cake Recipe: How To Make A Perfect Pavlova Easy?

 How To Make A Perfect Pavlova Easy?

It is said in 1935, Herbert Sachse, chef at the Hotel Esplanade in Perth, created this popular dessert to honor the visit of Russian ballerina, Anna Pavlova.

Meringues can be tricky, so it is important to start with clean, dry utensils. If the meringue cracks, fill in cracks with extra whipping cream.

for me, it is the perfect dessert. A pavlova is heavenly any time of the year, but especially welcome in summer when there's an abundance of soft fruit about.

Yet considering pavlova is made from just a few ingredients, it's surprisingly easy to get wrong. Common complaints range from being too dry or not dry enough, or the sugar leaks out or beads on top.

So if your idea of the perfect meringue is a crisp, chewy outer casing with a soft, fluffy marshmallowy middle, just follow these simple rules and get fantastic results that work like a dream every time.

THE RULES:

1. Think SLOW & LOW (cook slowly at a low temperature)

2. Weigh the egg whites and use an equal quantity of sugar.

3. Whisk the egg whites until they form soft peaks. For best results use a mixer or handheld electric whisk and add the sugar a tablespoon at a time with the motor running.

4. Now add a sprinkling of cornflour and lemon juice or white wine vinegar (normally a teaspoon of each is all you need.)

5. Continue whisking until the meringue is glossy and resembles shaving foam.

6. Cook the meringue in a low oven. It's ready when the outside forms a crust and it peels away easily from the paper. Leave to cool down in the oven until cold.

7. Top with softly whipped cream and fruit. Strawberries and raspberries are always popular (and frozen berries work well if fresh aren't in season.) Thinly sliced kiwi fruit tastes as good as it looks or for something more exotic try mango and passion fruit.

I guarantee once you discover just how foolproof this recipe is, you'll be churning out pavlova's like there's no tomorrow.

Pavlova Cake Dessert Recipe

Serves 6 Personnes

Ingredients:

4 egg whites (weigh them first)

Now add some weight of caster sugar

1 tbsp icing sugar

1 tsp cornflour

1 tsp lemon juice or white wine vinegar

1 tsp vanilla extract (optional)

300ml double cream

350g soft fruits

Equipment:

•  Electric mixer
• Greaseproof paper
• Spatula
• Tablespoon & teaspoon

preparation:

Preheat oven to the lowest setting. 100C/200F/ Gas ¼

Whisk the egg whites until they form soft peaks. Now add the caster sugar a tablespoon at a time, whilst you continue to whisk.

Now add a teaspoon each of cornflour, lemon juice, vanilla extract (if using) followed by the sieved icing sugar and continue whisking until the mixture is glossy white and resembles shaving foam.

Dab a blob of meringue onto each corner of the baking sheet, lay a sheet of greaseproof paper on top, pressing the corners into the meringue blobs to secure the paper and prevent it from moving about.

Spoon the meringue mixture onto the greaseproof paper and mound it into a circular shape about 20 cm in diameter, piling up the meringue mixture until it's approximately 5cm high.

Place on the bottom oven shelf and leave to bake slowly for 2½ -3 hours. The meringue is cooked when it forms a crust on the outside and can be easily peeled away from the greaseproof paper.

At this point, turn out the oven and leave the meringue inside to cool and dry out - preferably overnight.

When you're ready to serve whip the cream to soft peaks and spread with a spatula over the meringue. Scatter the berries over the top and serve.

DESSERT

0