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Archive for the ‘Pancakes & Waffles’ Category

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Blueberry Pancakes

I created these one Christmas morning for breakfast.  Mmmm.  They sure came out light and fluffy.  Very tasty with sugar-free blueberry syrup.  I basically took my Nectarine Pancake recipe, added 1T. flax and subbed blueberries for the nectarines.  If you don’t have blueberry syrup, make your own using a few berries, mashed and heated up with a bit of water, some sweetener and thickener of your choice.  Sorry, but these pancakes are not Induction friendly.  You must wait until the grains rung of the OWL ladder to enjoy these due to the oat flour in them.

More delicious breakfast recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

3 eggs, beaten

¼ c. heavy cream

¼ c. water

¼ tsp. vanilla extract

6 drops EzSweets liquid sweetener

½ c. Jennifer Eloff’s Splendid Gluten-Free bake mix:  http://low-carb-news.blogspot.com/2011/04/im-very-excited-to-unveil-my-splendid.html

½ c. Carbquick bake mix (or more of above mix for gluten free version)

2 tsp. baking powder

2 tsp. oat fiber (omit for gluten free version)

1 T. flax meal (preferably golden)

3/4 c. frozen blueberries

1/2 tsp. glucomannan powder (optional volumizer)

DIRECTIONS:  Beat eggs in a medium mixing bowl.  Add cream, water, sweetener and vanilla.  Stir well.  Add all dry ingredients.  Gently fold in berries and let batter sit a bit while griddle is heating on medium-high heat.  Oil griddle with your preferred oil.  Using a ¼ c. measuring cup, dip batter onto greased griddle.  When 1st side is brown, flip and brown 2nd side.  This batter will make eight 4-4½” pancakes.      Top with sugar-free blueberry syrup and enjoy!

NUTRITIONAL INFO:   Makes 8 pancakes, each contains:

92.63 calories, 6.94 g  fat, 8.83 g  carbs, 5.09 g  fiber, 3.74 NET CARBS, 7.38 g  protein, 202 mg sodium

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Strawberry German Pancake

          Strawberry German Pancake

Who says you have to make stuffed, savory dishes with spaghetti squash?  When I opened the refrigerator this morning, two things called to me: a cut spaghetti squash half and a few remaining red strawberries in the carton.  It immediately brought to mind a couple of very old recipes I made in my pre-low-carb days.   I wondered how I might low-carb it?  Then it came to me.  I’ll make a fluffy dessert pancake!  So that’s what I did!

This is my low-carb version of a very old recipe my Mom used to make with peaches.  Mine has less egg in it than is typical (I’m not too fond of eggs). This came out delicious and my husband, who dislikes all things I serve him with spaghetti squash, could NOT tell it was in this creation!  Don’t ya just love when you can fool someone’s taste buds that way?  🙂 Unable to find my old recipe, I just started without one. I first cooked the squash and forked out 1 c. of the threads for this recipe, storing the rest in the freezer for another use.   Then I started throwing things on top of that into the bowl.   Sometimes the ingredients just click!  🙂  This is not suitable until the berries rung of the OWL ladder.  Anyway, I think you’ll like this should you decide to give it a go.

VARIATION:  Use fresh peaches and sugar-free peach jam instead of the strawberries. (will be higher carbs however)

You can have many more tasty low-carb recipes like this at your fingertips with your very own copy of the Low Carbing Among Friends cookbooks by Jennifer Eloff and a group of very talented low-carb internet cooks.  Check out their Facebook page for a sampling on what awaits you in these books.  Order yours today at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS FOR PANCAKE: 

1 c. cooked spaghetti squash threads

1 oz. cream cheese

2 T. butter, unsalted

2 beaten eggs

1½ pkt. Truvia sweetener, or equivalent sweetener of your choice

2 tsp. DaVinci Vanilla sugar-free syrup (or ¼ tsp. vanilla extract)

2 T. golden flax meal  (or 2 T. almond flour, or 1 T. coconut flour)

1 T. sugar-free strawberry preserves

3 oz. sliced strawberries

WHIPPED CREAM TOPPING:  1/3 c. cream, whipped.  Add 1/8 tsp. vanilla & 3 drops liquid sweetener. Stir.

DIRECTIONS:  Microwave on HI a seeded spaghetti squash half cut-side down in ½” water for 13-15 minutes.  Fork out 1 c. of the threads into a mixing bowl.  Store the rest in your fridge or freezer for another use.  Preheat oven to 350º.  While still hot, mix in the cream cheese and butter to melt.  Stir well.   Add eggs, sweetener, DaVinci, flax meal and sliced strawberries.  Stir well.  Pour into buttered pie plate or quiche dish.  Bake at 350º for about 20-25 minutes or until center is set.  Remove and cool almost completely (top layer cannot be even warm really, but bottom one will still be) or the whipped cream topping will melt and be a runny mess, spoiling visual appearance greatly.  Cut into quarters and carefully lift 1 quarter out onto each of 2 serving plates.  Spread half the strawberry preserves on each in a thin layer.  Place another quarter of the pancake nicely on top and top with half the whipped cream topping.  Serve at once and ENJOY!

NUTRITIONAL INFO:    Makes 2 servings each containing:  (calculated using flax meal):

356 calories, 29 g  fat, 12.5 g  carbs, 4.85 g  fiber, 7.65 g  NET CARBS, 10.5 g  protein, 217 mg sodium

 

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Cranberry Walnut Pancakes

Cranberry Walnut Pancakes

Here’s a variation on my Fluffy Pancakes I think you’ll like.  These are delicious with just regular sugar-free maple syrup, but you could also simmer some berries in water or cranberry DaVinci syrup, sweeten and thicken to taste and have a cranberry syrup if you prefer.    These are not suitable until you are in Phase 2 OWL of Atkins or well on your way to reaching goal.  They are delicious and I think you’d be proud to serve then Christmas morning.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

3 eggs, beaten

¼ c. cream

¼ c. water

¼ tsp. vanilla extract (optional)

6 drops EzSweets (small bottle) liquid sucralose

½ c. Jennifer Eloff’s Splendid Gluten-Free Bake Mix

½ c. Carbquick bake mix (or ½ c. more Jennifer’s gluten free mix for 100% gluten free version)

2 tsp. baking powder

2 tsp. oat fiber (omit if gluten free)

1 T. flax meal

½ c. sugar-free dried cranberries, chopped coarsely

½ c. walnuts, chopped coarsely

DIRECTIONS:  Beat the eggs and wet ingredients (first 5 items) in a bowl.  Measure the dry ingredients on top and stir.  Add the cranberries and walnuts and stir gently to mix well.  Heat and lightly oil a griddle and using a 1/3 c. measuring cup, scoop the batter onto the griddle and slightly spread it out to around 4″ circles of batter.  Brown lightly.  Flip and brown the other side.  Serve with sugar-free maple or homemade sugar-free cranberry syrup.

NUTRITIONAL INFO:  Makes seven 4½” pancakes, each contains:

121 calories, 7.2 g  fat, 16.4 g  carbs, 9.4 g  fiber, 7 g NET CARBS, 9.70 g  protein, 180 mg sodium

 

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Pumpkin Pancakes

Fluffy Pumpkin Pancakes

I made my Fluffy Pumpkin Pancakes for breakfast today.  Man, I forget just how good this recipe is.  I hadn’t made anything with pumpkin in awhile, and with Halloween just around the corner, I thought it high time I did!  The addition of pumpkin and cinnamon just does so much for flavor and texture of pancakes.  Were they ever tasty!  Light, fluffy and not grainy at all.  So often, coconut flour and almond flour pancakes are grainy and we just don’t like that mouth feel!  My husband says this is one of the very best pancakes he’s eaten anywhere.  These taste totally high-carb!  I think they are like Bryce’s Sweet Potato Pancake Mix we used to buy at the grocery store years ago, but mine don’t have all the sugar, flour and junk in them.  🙂  These are not suitable until the grains rung of the Atkins Phase 2 OWL carb reintroduction ladder.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

3/4 c. pumpkin puree

3 large eggs, beaten

¼ c. heavy cream

½ c. water

½ tsp. vanilla extract

1 pkt. Sweet Leaf stevia

½ c. Jennifer Eloff’s Gluten-Free Bake Mix

½ c. Carbquick (or more of the above mix if you require gluten free)

2 tsp. baking powder

2 tsp. oat fiber (omit for gluten-free)

1 T. flax meal

Dash salt

¼-½ tsp. cinnamon

DIRECTIONS:   Measure out the dry ingredients into a medium mixing bowl.  Stir well.  Beat in the eggs, pumpkin, cream, water and vanilla.  Beat to blend into a smooth batter.  Add 1-2 T. more water if batter is too thick. Using a 1/3 c. measuring cup, dip batter onto oiled hot griddle over medium-high heat.  Spread with the back of the cup to a 5″ circle. Brown on first side, but allow them undisturbed to firm up and you see holes almost beginning to appear on the surface before attempting to flip.    Brown on the second side to your liking and serve at once with butter and maple syrup. ENJOY!

NUTRITIONAL INFO:  Makes seven 5″ pancakes, each contains:

127 calories, 10.2 g  fat, 10.13 g  carbs, 5.97 g  fiber, 5.29 g  NET CARBS, 8.64 g  protein, 216 mg sodium

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I created these for our Christmas morning breakfast.  Mmmm.  They sure came out light and fluffy.  Very tasty with sugar-free blueberry syrup.  I basically took my Nectarine Pancake recipe, added 1T. flax and subbed blueberries for the nectarines.  If you don’t have blueberry syrup, make your own using a few berries, mashed and heated up with a bit of water, some sweetener and thickener of your choice.  Sorry, but these pancakes are not Induction friendly.  You must wait until the grains rung of the OWL ladder to enjoy these due to the oat flour in them.

More delicious breakfast recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

3 eggs, beaten

¼ c. heavy cream

¼ c. water

¼ tsp. vanilla extract

6 drops EzSweets liquid sweetener

½ c. Jennifer Eloff’s Splendid Gluten-Free bake mix:  http://low-carb-news.blogspot.com/2011/04/im-very-excited-to-unveil-my-splendid.html

½ c. Carbquick bake mix (or more of above mix for gluten free version)

2 tsp. baking powder

2 tsp. oat fiber (omit for gluten free version)

1 T. flax meal (preferably golden)

3/4 c. frozen blueberries

1/2 tsp. glucomannan powder (optional volumizer)

DIRECTIONS:  Beat eggs in a medium mixing bowl.  Add cream, water, sweetener and vanilla.  Stir well.  Add all dry ingredients.  Gently fold in berries and let batter sit a bit while griddle is heating on medium-high heat.  Oil griddle with your preferred oil.  Using a ¼ c. measuring cup, dip batter onto greased griddle.  When 1st side is brown, flip and brown 2nd side.  This batter will make eight 4-4½” pancakes.      Top with sugar-free blueberry or maple syrup and enjoy!

NUTRITIONAL INFO:   Makes 8 pancakes, each contains:

92.63 calories, 6.94 g  fat, 8.83 g  carbs, 5.09 g  fiber, 3.74 NET CARBS, 7.38 g  protein, 202 mg sodium

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Apple Cinnamon PancakesThese were certainly a pleasant change from my usual plain pancakes, and not too bad in carbs to have a whole apple in them!  I’m far enough along in my diet now to be able to add the occasional bit of fruit to my diet once a week. Today was the day.  I grated an extremely small apple, which yielded about ½ cup apple shreds and added them to my “Pork Rind French Toast Cakes” recipe, along with a bit of spice, sweetener, vanilla and a dab of baking powder.  Voilà!  A delightful breakfast and it only took 2 to fill me up.  Good thing, because hubby eagerly ate the other four with NO PROBLEM!  🙂  This recipe is not suitable until you are nearly to maintenance, on the fruit rung of Atkins Phase 2 OWL.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1½ oz. pork rinds, crushed

2 T. golden flax meal

2 T. coconut flour

½ tsp. baking powder

½ pkt. stevia (I use SweetLeaf)

1 small 2″ apple, grated

2 eggs, beaten

¼ c. cream

2 T. DaVinci vanilla sugar-free syrup (or 1/4 tsp. vanilla)

¼ tsp. cinnamon

Pinch nutmeg 2

T. water

DIRECTIONS:  Measure the dry ingredients into a mixing bowl.  Add wet ingredients, stir well and let batter set for about 2-3 minutes and to get thick.  Dip the batter onto an oiled, hot griddle, pancake style, forming into six round 4″ pancakes with the back of your spoon.  Brown on first side and when puffed up a bit, flip them over.  When both sides nicely browned, serve with your favorite low-carb syrup (I use Cary’s  sugar-free maple) and breakfast meat.  I think these would also be nice served with some diced, spiced and slightly thickened saucy apples and a dollop of whipped cream for a desert!

NUTRITIONAL INFO:  Makes six 4″ pancakes, each contains:

113 calories, 6.78 g  fat, 5.55 g  carbs, 2.12 g  fiber, 3.43 g NET CARBS, 7.73 g  protein, 233 mg sodium

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Whey Protein Psylllium Pancakes

I’m following a dietary protocol that requires I consume a scoop of whey protein powder each day.  Yet I’m not too fond of shakes and smoothies.  So I decided to try my hand at a protein powder pancake.  I’ve made some before, but with flax meal added for the whole-wheat, nutty pancake flavor that yields.  This time I wanted a “white” pancake and created one I think I can like for getting down that protein powder with more variety.

These are suitable for all phases of Atkins, Keto diets and dairy-eating Primal Blueprint folks.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS: 

½ c. plain whey protein powder  (I use NOW brand)

1 tsp. psyllium husk powder

1/9 tsp. salt

2 T. CarbQuik bake mix (or other low-carb bake mix)

2 large eggs, beaten

2 T. water

½ T. coconut oil

1 T. butter (or coconut oil) to cook

DIRECTIONS:  Beat the eggs, water, ½ T. coconut oil in a medium bowl.  In a small bowl, mix the dry ingredients together.  Add the dry ingredients to the egg mixture and whip with a whisk until smooth of lumps.  Heat griddle or skillet over medium heat.  Add the 1T. butter or oil for cooking.  Spoon this not-too-thick batter onto hot griddle into 3 equal puddles, as evenly as possible.  Patience, as they WILL rise, but not immediately.  When they begin to bubble on the top and bottoms are golden, flip and cook another minute until second side is golden.  Serve with your favorite sugar-free maple syrup or blended berry puree.

NUTRITIONAL INFO:     Makes 3 pancakes.  These are so filling, trust me, one will fill you up.  Psyllium swells in your tummy.  My husband has trouble eating two. Each pancake contains:

195.7 calories, 14.4 g fat, 4.30 g carbs, 2.63 g fiber, 1.67 g NET CARBS, 20.43 g protein, 347 mg sodium

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