Not exact matches
If you are
still having problems then you may want to add a tablespoon of tapioca flour at a tim until you
get the
right consistency.
Also reduced the oil by 1 TBS (
still for two batches, so I used 5 TBS alltogether), added some lemon extract as well and 4 TBS of coconut flour instead of arrowroot to make it SCD legal.I also increased the honey by 2 TBS (for 2 batches
still) and added a tad more almod flour to
get the
right consistency.
If the batter is
still too thick, add 1 - 2 TBSP more almond milk to
get the
right consistency.
They
got this just about
right, though, as the pasta was
still soft, it
still felt a bit creamy instead of oily, and the burger itself was
still juicy enough to help out with the
consistency of what I was inhaling.
Even then, it can
still take a little bit to
get it to the
right consistency, as room temp.
So I thinned it out a little with some almond milk, then they seemed to be the
right consistency, but they
still never
got little bubbles on top like pancakes usually do.