I’ve got 2 tips for you today.
One is how to make delicious low carb keto scallion pancakes, and the other is how to listen to Hamilton for free. It’s a toss up as to which one is more useful.
I was listening to the Hamilton soundtrack as I made these scallion pancakes, so I highly recommend doing both at the same time.
I found this compilation of animatics on Youtube. (video above) When you string them all together, you’ve got yourself a free way to listen to the soundtrack. The music is just incredible. Quite a way to get a history lesson.
Also incredible, are these low carb Keto scallion pancakes.
They taste like they are straight from a Chinese restaurant. But these little pancakes have only 60 calories and 2g net carb per slice, so you can afford to indulge a little. They are made of cauliflower rice, eggs, almond flour and scallions and served with a dipping sauce that is to die for.
It’s just the snack to munch on if, like Hamilton, you are young scrappy and hungry.
Low Carb Keto Scallion Pancake
This recipe for low carb scallion pancakes uses cauliflower to lower the carb count to 2g net carbs per serving. It’s the perfect Chinese appetizer.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Cuisine: Chinese
- 2 cups cauliflower rice, processed to couscous size
- 2 large eggs, lightly beaten
- 3 tablespoons super fine almond flour
- 1/4 teaspoon salt
- 2 scallions, sliced
- 1 tablespoon coconut aminos (or soy sauce)
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon chili oil
- a sprinkle of scallions, sliced
1. Preheat oven to 450 degrees F and cover a cookie sheet with parchment paper.
2. Add cauliflower to food processor or high powered blender and process until it’s the consistency of couscous. Microwave for 4 minutes on High. Allow to cool until it’s cool enough to handle. Add cauliflower to a clean tea towel and squeeze out as much liquid as you can.
3. Mix cauliflower with the remaining pancake ingredients.
4. Pour the mixture onto the parchment covered cookie sheet and shape into a 7 inch wide circle.
5. Bake for 10 minutes. Invert the pancake and put it on the uncovered cookie sheet so that other side is facing down.
6. Cool on the cookie sheet and then cut into 6 pieces.
7. Mix together the dipping sauce ingredients and serve on the side.
- Serving Size: 1/6
- Calories: 60
- Fat: 4
- Carbohydrates: 3
- Fiber: 1
- Protein: 3
You’ll need these specialty ingredients: