Welcome to my food channel. My name is Anita and my favorite F word is FOOD - definitely FOOD. Food is to be enjoyed and here you will learn how to include all types of food while staying in your calorie budget. No foods are off limits here! I am on a mission to find the perfect balance between nutrition and flavor. I change recipes to be more calorie friendly without sacrificing taste. There will be lots of great tasting and healthy options along with recipes of foods that you can indulge in. On this channel you will find nutritional facts on almost all recipes.
Thank you I’m going to do them your way looks great I’ve only added baking powder not baking soda not sure what the difference is but I’ll try it and I’ve been missing cinnamon as well mine have been a bit flat and heavy But now they will be perfect 👍 thanks
I wonder if adding in a bit of water to compensate for the much lower sugar content would help. I thought I heard somewhere that sugar should be counted as a wet ingredient. No?
not sure about that, I just weigh everything. But adding water instead all the sugar is an interesting idea. I have never tried. If you ever try please share how it turns out... it would be awesome to reduce all the sugar in this recipe without losing the texture
anything that can go in the oven in a high temperature and has a cover. I have a cast iron pan that has a cover, that could be also a good option. If you don't cover the dough, the bread doesnt get golden brown
The recipe is good, but it's just pancakes, so why is there so much talking? You show how you butter a skillet, why in addition do you have to explain for two minutes how exactly you take a stick of butter, and on, and on and on. I will borrow the recipe but I don't think I will watch other videos. Maybe other people have more time for watching a simple recipe for over 15 minutes.
I think this is probably the worst recipe, I have ever tried on RU-vid. Threw it away immediately. How could you possibly call this dough? What a waste of ingredients …
Those kind ice cream makers way too expensive. Just buy something manual like a Donvier. Lose calories buy churnibg manually. You know WITH YOUR HAND POWER@!!!!!! You keep liner frozen too. Research. If mobey no object. Just buy store made whatever you like.
You could even add a little honey or maple syrup instead of the sugar. I use oats pulverized in blender to sneak into recipes, which is better than flour, perhaps make a quarter cup part of your one cup flour
I got hungry just now and so I decided to give your recipe a try (for lunch) and it was very delicious. I cut the recipe in half for one portion, and no flour (extra oats). I tend to eyeball measurements, so I had to add some water as it was too thick. I added honey and strawberries on top :)
This looks delicious! My Great Auntie makes ommlets really light and floaty by adding a little water to the egg and whisking it really, really well (untill the mixture goes bubbly/frothy) then it cooks up almost like a soufle! And fantastically - adding water can impove the texture without adding any calories! :)
Dear. How is that low fat?? Thevyougart, all that sweetner?? You dont need expensive ice cream maker.. in summary, make ice coffee, do the dishes. Lose weight? You not heavy.
Every video has a list of ingredients below in description (under the video) myfavfword.com/healthy-apple-pancakes-high-protein-low-calorie/ for printable recipe Ingredients 1 cup old fashioned oats (82g) 1 cup sugar free vanilla yogurt (245g) 2 eggs 3 tbs egg whites (46g) 8 oz apple (1 large or 2 medium or 3 small apples) 1 tsp baking powder 1 tsp vanilla extract zest of half a lemon
Funny I made this recipie up myself about a year ago and millions have tuned in. Although I just used the oats, yogurt and egg and baking powder also peanut powder for more binding. I also made the frozen strawberry sauce as well. Great minds think alike :)
Next time you make Tallow, warm the old tallow and add it to the new. Cook and recook all of the fat in the pan. Then, start with a new clean container the new clean jar. The layers you are creating trap moisture in the jar. The combined warn fat is dry of moisture in the pan.
@@MyFavoriteFWord I do not know how long this lasts, but at my home, it does not last very long. I also use it to wipe my wood boards to block moisture, which keeps them very nice.
One more tip. Get two layers of gloves for your left hand ( right for left-handed). Over the skin, wear a black waterproof glove, and over that, wear a knife-safe cut protection glove. These two layers provide protection from the knife. The right hand is safe, holding the knife. The double-covered glove is safer and keeps warm when working with very cold meat. Your knife will cut a cold hand in harm's way. With a glove, most cuts will be avoided and kept warm. My cost was less than 10$ and can be put in the wash. A better grip will help you put apart the layers.
@@MyFavoriteFWord Also, get a 10-inch Breaking knife and honing rod. The knife costs $20$. It makes the long cuts look better and has a smooth surface, which is better for searing.
@@MyFavoriteFWord One more tool: Get old pool towels and cover the workspace. Keep the liquids away from me and the floor. The board stops slipping, and the knives stay on the table and do not roll away.
