Eggy-er and eggy-er.
As per the slouching toward paleo plan: today’s pancakes had 1T Arrowhead Mills pancake mix & 1T almond flour & 1 egg & one dribble of unsweetened coconut milk. And butter for the pan. And maple syrup.
Batter so gloopy.
I was worried the visible almond flecks would disrupt the diner’s enjoyment but they went unnoticed.
Somehow this made NINE silver dollars, each with 7/9ths of a gram. Oh–but there’s a chocolate chip in each one. So more like 1.5g CHO per silver dollar. We still use tree syrup. That adds 14g CHO to the plate. But he never uses it all. So about 25g CHO for this shebang. Is there a sugar-free syrup that a person would want to eat? (Smuckers and Hungry Jack have been rejected.)
Again, he did not notice any difference. The batter was so, so gaggingly eggy. They smelled and looked normal once they were cooked.
Is that kind of something? How quickly the BG dropped after the pancake oomph? A rolling hill would feel better to a person, I imagine.
Tomorrow try: just egg, 2T almond flour, dribble coconut milk, butter, T maple syrup. Just for experiment.
Dexcom Shape Game. Turn on side, maybe Quentin Blake-inspired sketch of Bermuda Bobby.
A Bobby wouldn’t really wear this shade of lipstick, but I couldn’t figure out how else to indicate “this is what I was thinking could be the mouth.”