Apple Cinnamon Pancakes

These are a pleasant change from your usual plain pancakes, and not too bad in carbs to have a whole small apple in them!  I’m far enough along in my diet now to be able to add the occasional bit of fruit so long as it’s not too often.  That will make me gain weight.  Today is the day.   A small 2″ apple yields about ½ cup apple shreds.  I use my  “Pork Rind French Toast Cakes” as a base for this recipe, along with a bit of spice, sweetener and  vanilla and  Voilà!  A delicious breakfast!  It only takes 2 of these to fill me up!  Good thing, because hubby eagerly ate the other four with NO PROBLEM!  🙂  This recipe is not suitable until you are closer to goal weight on the fruit rung of the Atkins Phase 2 (OWL) carb re-introduction ladder.  Omit the apple for a cinnamon pancake even those on Atkins induction can enjoy!

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. heavy cream

2 T. DaVinci vanilla or caramel 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 cals, 6.78g fat, 5.55g carbs, 2.12g fiber, 3.43g NET CARBS (reduce apple to lower), 7.73 g  protein, 233 mg sodium

Fluffy Pumpkin Pancakes

Pretty much my favorite pancake recipe now.  I took my Fluffy Pancakes recipe to a whole new level when I added some pumpkin and cinnamon.  Man, oh, man, are these ever good!  Light, fluffy and very moist.  Not grainy or dry like a lot of low-carb pancakes.  My husband said these are one of the very best pancakes he’s eaten since we started eating low-carb.  He likened them to commercial Bryce’s Sweet Potato Pancake Mix we bought years ago, but mine have no real sugar, flour or other junk ingredients.  🙂  These are not suitable until the grains rung of the Atkins Phase 2 OWL carb reintroduction ladder.

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. Carbquik (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 cals, 10.2g fat, 10.13g carbs, 5.97g fiber, 5.29g NET CARBS, 8.64g protein, 216 mg sodium

Fluffy Pumpkin Pancakes

I took my Fluffy Pancakes recipe to a whole new level when I added some pumpkin and cinnamon.  Man, oh, man, are these ever good!  Light, fluffy and not dry or grainy like a lot of low-carb pancakes.  So often, coconut flour and almond flour pancakes are grainy.  I just don’t like that mouth feel!  My husband said these are one of the very best pancakes he’s eaten since we started eating low-carb.  He likened them to Bryce’s Sweet Potato Pancake Mix we bought years ago, but mine have no real sugar, flour or other junk ingredients.  🙂  These are not suitable until the grains rung of the Atkins Phase 2 OWL carb reintroduction ladder.

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. Carbquik (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 cals, 10.2g fat, 10.13g carbs, 5.97g fiber, 5.29g NET CARBS, 8.64g protein, 216 mg sodium

Apple Cinnamon Pancakes

These are a pleasant change from your usual plain pancakes, and not too bad in carbs to have a whole small apple in them!  I’m far enough along in my diet now to be able to add the occasional bit of fruit so long as it’s not too often.  That will make me gain weight.  Today is the day.   A small 2″ apple yields about ½ cup apple shreds.  I use my  “Pork Rind French Toast Cakes” as a abase for this recipe, along with a bit of spice, sweetener and  vanilla and  Voilà!  A delightful breakfast and it only takes 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 closer to goal weight on the fruit rung of the Atkins Phase 2 (OWL) carb re-introduction ladder.  Omit the apple for a cinnamon pancake even those on Atkins induction can enjoy!

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. heavy cream

2 T. DaVinci vanilla or caramel 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 cals, 6.78g fat, 5.55g carbs, 2.12g fiber, 3.43g NET CARBS (reduce apple to lower), 7.73 g  protein, 233 mg sodium

Pork Rind French Toast Cakes

 

This is a slight variation on the YOU WON’T BELIEVE IT’S FRENCH TOAST recipe floating around on the web.  This is the particular recipe that was my inspiration:  http://www.lowcarbluxury.com/recipes/recipe-bread13.html.  I added some golden flax meal and we like it even better than the original recipe.  These really do taste a lot like traditional French toast; just don’t look like traditional French toast.  They have that little bit of crunch that the surface of French toast has!  These are DELICIOUS with sugar-free maple syrup or your favorite fruit preserves!  You simply cannot tell there are pork rinds in them!  for those wanting a more traditional, fluffy pancake, and you’re farther along in your weight loss, try this one instead, but this one is not Induction suitable.

This recipe is Induction friendly.  Another low carber on the Atkins Community Forums  reported after making these:  “I froze the leftovers and ate the next day toasted and they were still GREAT!!!”  So you working people can double/triple the recipe and save some frozen for another day!  Bear in mind, if you like a sweeter pancake, you can add a few drops of liquid sweetener to this batter, but we find the syrup on top does the trick for us.  Your call on that one.  🙂

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1½ oz. pork rinds, crushed fine (about 1¼ c.)

2 T. golden flax meal

2 eggs, beaten

¼ c. cream

½ tsp. vanilla

¾ tsp. cinnamon

2 T. water

DIRECTIONS:  Mix all the ingredients in a bowl and let it set for about 2-3 minutes and get thick.  Making 4 “french toasts”, dip the batter onto an oiled, hot griddle, pancake style, forming into roundish “cakes” with the back of a spoon.  Brown on first side and flip.  When both sides nicely browned, serve with your favorite low-carb syrup (I use Cary’s) and breakfast meat.

NUTRITIONAL INFO:  Makes 4 french toast “cakes”, each contains:

141 calories

9.5 g  fat

2.8 g  carbs, 1.0 g fiber, 1.8 NET CARBS

10.8 g  protein

278 mg sodium

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. Carbquik 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

Fluffy Pumpkin Pancakes

I made my Pumpkin Pancakes for my husband today.  Man, I forget just how good this recipe is.  I haven’t made anything with pumpkin in awhile, and was wanting one of these today.  The addition of pumpkin does so much for the 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 ever had.  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.

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. Carbquik (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

Blueberry Pancakes

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. Carbquik 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

Whey Protein 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

Cranberry Walnut Pancakes

Cranberry Walnut Pancakes

Here’s a variation on my Fluffy Pancakes I think you’ll like.  These were 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’ll be glad you tried them.

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

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

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. Carbquik 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

Fluffy Pumpkin Pancakes

Fluffy Pumpkin Pancakes

I took my Fluffy Pancakes recipe to a whole new level today.  I added pumpkin and cinnamon.  That’s all, and man, oh, man, were these ever good!  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 said one of the very best pancakes he’s eaten on low-carb.  He likened them to Bryce’s Sweet Potato Pancake Mix we bought 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

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

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. Carbquik (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

Einkorn Blueberry Pancakes

Einkorn Blueberry Pancakes

I continue my Einkorn flour experiments.  I had just a few blueberries (½ c.) left in a carton to use up and hubby wanted to have pancakes. Though I don’t eat stuff like this much anymore myself, I don’t deny him such treats.  They came out so fluffy and delicious I continue to be very pleased with my new Einkorn Bake Mix.  I only wish I had had a few more berries on hand and will definitely use 3/4 c. next time.  But ½ c. was almost enough.  🙂  These are not suitable until you reach Atkins Pre-Maintenance or Maintenenance phase due to the small amount of wheat in them.  They are only OK for Keto if you can fit them into your current daily carb limits.  These are not acceptable for Primal or Paleo.

INGREDIENTS: 

1½ c. my Einkorn Bake Mix

3 large eggs, beaten

3 T. heavy cream

1 pkt. stevia or sweetener of your choice (optional)

coconut oil to lightly oil griddle

DIRECTIONS:  Preheat your griddle or skillet and lightly oil with coconut oil.  Beat the eggs and cream with a fork in a medium bowl.  Add the bake mix and sweetener (if using) and beat until well blended.  It won’t be perfectly smooth, but moderately so.   Stir in the berries.  With a ¼ measuring cup, scoop out 6 portions of batter onto oiled griddle.  Brown both sides and serve hot with your favorite sugar-free syrup.

NUTRITIONAL INFO:   Makes 6  4″ pancakes, each contains:

237 calories

19.38 g  fat

10.23 g  carbs, 2.66 g  fiber, 7.57 g  NET CARBS

10.63 g  protein

123 mg sodium

 

Einkorn Pancakes

My Einkorn Bake Mix experiments continue.  Hubby wanted pancakes this morning. I’m off baked goods right now, and didn’t have much appetite this morning anyway, but I figured, what the heck.  The bake mix is mixed up already so I made him a batch.  I did taste test just to see what they were like.  Not bad really.  Pretty light and very nice flavor.  He commented he thought they were quite nice this time, too (I used less egg last time and they were a little dense on first trial).  The recipe made 7 and he ate 3 and was very full.  The remaining 4 will get frozen and reinvented as a dessert, maybe strawberry shortcake or for making rum trifles with pudding and fruit.

These came out very tasty, but not quite as “fluffy” as Peggy’s Fluffy Pancakes.  Maybe I’ll add another egg next time or a tad more baking powder.  But we both thought they definitely passed the flavor and “I’d eat these again” tests.  🙂  It goes without saying that all Einkorn experiments are not suitable for Atkins Induction due to the Einkorn flour.  They’re OK for Phase2 OWL and beyond and Keto diets.  Obviously, the grain makes them not suitable for Primal-Paleo programs.

INGREDIENTS:

1½ c. my Einkorn Bake Mix

3 large eggs

¼ tsp. baking powder

splash vanilla (1/8 tsp)

1 T. flax meal

¼ c. heavy cream

¼ c. water

1 tsp. coconut oil to oil griddle

DIRECTIONS:  Heat griddle over medium-high heat. Glaze with coconut oil. Place mix in medium bowl.  Add baking powder, flax meal and stir.  Add eggs and beat in.  Add cream and water and stir well.  Using 1/4 c. measuring cup, dip out mix onto hot griddle, spreading into a 5″ circle with the back of the cup. Repeat 6 more times.  When bubbles begin to form, flip to second side and brown that side.  Serve at once with butter and sugar-free maple syrup.

NUTRITIONAL INFO:    Makes 7 5″ pancakes, each contains:

216 calories

18.4 g  fat

7.6 g  carbs, 2.25 g  fiber, 5.45 g  NET CARBS

9.27 g  protein

120 mg sodium

 

 

 

 

Red Anjou Pear Pancakes

Red Anjou Pear Pancakes

I bought some Red Anjou pears this week that are undoubtedly the sweetest pears I have EVER eaten!  At least they seemed that way to me, but maybe that’s just because I just finished two Whole30 Challenges and have eaten very little in the way of sweets during that two months.  This morning I tried them in a new recipe I’m very pleased with.  Both my husband and I thought they were DELICIOUS!  I modified my banana pancake recipe a bit for the base on these.  These are not suitable until the higher-carb fruits rung of the Atkins OWL carb ladder.   They are suitable for Paleo-Primal if you use REAL maple syrup instead of the syrup with artificial sweetener in your topping.  Nutritional stats were calculated using the Cary’s sugar-free maple syrup.

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

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

PANCAKE INGREDIENTS:

1 T. unsalted butter or ghee, melted

3 eggs, beaten

½ Red Anjou pear (total), diced  [other half is for the topping]

1 T. coconut cream

½ c. + 2 T. golden flax meal

4 T. almond flour

2 tsp. coconut flour

1 tsp. baking powder

TOPPING INGREDIENTS:

2 T. butter or ghee, melted

Half the diced pear above

¼ tsp. cinnamon

2 T. maple syrup (or sugar-free syrup)

water (as needed)

DIRECTIONS:  Dice the pear in ½” dice.  You will use half in the batter and half for the topping.  Melt 1 T. of the butter and place in medium mixing bowl.  Add all the pancake wet ingredients, including half the diced pear.  Measure in all the pancake dry ingredients into the bowl.  Stir well.  Add water 1 T. at a time if batter is too stiff.  Heat non-stick or greased griddle.  While it is heating, make the topping in a separate small non-stick skillet.  Melt the remaining  2 T. of butter in this small skillet.  Add the cinnamon and  remaining half of diced pear.  Saute 1-2 minutes.  Add syrup and a bit of water if too thick.  Simmer  just a couple minutes and turn heat to low.

Using a ¼ cup measuring cup, scoop out 6 pancakes onto hot, greased griddle.  This batter is very thick and you will have to spread the batter out with the back of the cup or a spoon.    Lightly brown and flip to brown the second side.  Plate each pancake and spoon a bit of the topping onto each.

NUTRITIONAL INFO:   Makes six 4″ pancakes, each contains: (calculations using sugar-free syrup)

203.5 calories

16.42 g  fat

9.82 g  carbs, 5.1 g  fiber, 4.72 g  NET CARBS

6.65 g  protein

117 mg sodium

Fluffy Pancakes

                Fluffy Pancakes

I can clearly see that this will now be my go to low-carb pancake recipe.  Even my picky husband says this tastes just like the real deal.  I might add this is my lowest CALORIE pancake recipe, for those watching caloric intake closely like I do now to get my last 20 pounds off.   These rise nicely and come out light and fluffy, hence their name.  This recipe is not suitable until you reach the grains rung of Atkins OWL Phase 2.

Many more delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a myriad of delicious recipes you are going to want in your collection. Order your set of cookbooks (also available individually) TODAY from Amazon or here: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

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. Carbquik 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 for gluten free)

1 T. flax meal

DIRECTIONS:   Measure and mix well all dry ingredients in a medium bowl. Beat in eggs and other liquid ingredients.   Dip by ¼ c. scoops onto heated, oiled hot griddle or skillet.  When bubbles form on top, flip and brown second side. I get seven 3-4″ pancakes out of this batter.  Serve with your favorite sugar-free maple syrup.

NUTRITIONAL INFO:  Makes 7 pancakes, each contains:

95 calories

7.24 g  fat

9.44 g  carbs, 6.73 g  fiber, 2.71 NET CARBS

7.74 g  protein

174 mg sodium

Banana Pancakes

                   Shown with butter, Cary’s sugar-free maple syrup & bacon, of course

I’m getting real close to pancake heaven here.  The real banana in these makes these unacceptable until the “other fruits” rung of the OWL ladder on Atkins or until you are at Pre-maintenance or Maintenance.  But the carb count on these is respectable, considering the banana.  To lower carbs, lessen the amount of mashed banana and add in some banana extract.  These would be an occasional treat only, but a REAL good one.  I’ll be experimenting with this basic batter in future, as I think these were hands down my best low-carb pancakes to date.  I will be trying these with other berries, maybe crushed pineapple one day, pumpkin/winter squash, or maybe just plain next time.

INGREDIENTS:

1 T. unsalted butter, melted

2 beaten eggs

1 T. cream

1 banana (3/4 c. mashed)

1 pkt. stevia or Splenda

½ c. flax meal

2 T. almond flour

2 tsp. coconut flour

1 tsp. baking powder

¼ tsp. cinnamon

DIRECTIONS:  Melt butter in a medium microwavable bowl.  Add mashed banana and beat in the eggs.  Add cream and stir well.  Measure and add in all dry ingredients.  Stir well to a smooth batter. If batter is too thick, add a tiny bit of water, but mine did not require this.  Preheat griddle and lightly grease.  Using a ¼ c. measuring cup, dip ¼ c. batter onto hot, greased griddle into 6 pancakes, spreading batter out to size you like while still loose.  When 1st side is brown, slide spatula quickly under each and flip to brown second side.  These will puff up nicely.  Serve hot with butter and your favorite sugar-free maple syrup (I use Cary’s).

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

132.3 cals, 9.52g fat, 8.78g carbs, 3.88g fiber, 4.9g NET CARBS, 4.87g protein, 91.7 mg  sodium.

Blueberry Pancakes

Blueberry Pancakes

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. Carbquik 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

51 mg potassium

202 mg sodium

11% RDA Vitamin B12, 9% calcium, 9% iron, 10% phosphorous, 11% selenium

Apple Cinnamon Pancakes

These 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 DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

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  (reduce grated apple to lower carbs)

7.73 g  protein

233 mg sodium

Nectarine Pancakes

When I have a piece of overripe fruit I need to use quickly, I often chop it up in pancakes.  My inspiration for this batch of pancakes made with a very ripe nectarine, was a pancake recipe on Jennifer Eloff’s Splendid Low-Carbing site, called Donna’s Pancakes. Of course, my regular readers know I just couldn’t resist tweaking it a bit.  😉  These were very fluffy and just delicious with just butter and maple syrup.  On special occasions like Christmas morning, I like to make fruity pancakes topped with sweetened whipped cream and more chopped fruit on top, for eye-smacking color and flavor!!   With the addition of the nectarine, these are a little carbier than many LC pancake recipes on my website, but they are indeed nice for a very special treat if you can fit the carbs in your day’s limits.  This are not suitable until the fruits rung of 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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

¼ c. heavy cream

¼ c. water

3-6 drops of liquid sweetener (or other sweetener of your choice)

3 beaten eggs

¼ tsp. vanilla extract (or peach, if you have it)

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

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

2 tsp. baking powder

2 tsp. oat fiber (I order from Netrition.com)

½ tsp. cinnamon

1    2½” nectarine, peeled and chopped fine

DIRECTIONS:  Beat eggs in a medium bowl.  Add water, cream, sweetener and vanilla.  Add bake mixes, cinnamon, salt, baking powder and oat fiber. Stir until batter is smooth.  Add fruit and stir well.  Heat non-stick (or oiled) griddle.  Using a ¼c. measuring cup, dip up into nine 4″ pancakes.  Allow to brown and rise on one side and flip to brown on second side.  Serve hot with butter and syrup or whipped cream topping.

NUTRITIONAL INFO:  Makes 9 pancakes, each contains:

78.90 calories

5.51 g  fat

7.16 g carbs, 3.48 g fiber, 3.68 NET CARBS

6.2 g  protein

150 mg sodium

 

Hazelnut Pancakes

Click to enlarge

I was testing out oat fiber in a pancake this morning.  Was originally going to use almond flour as the main ingredient, but decided to introduce hazelnut flour instead.  The resulting pancakes were quite nice!  I think I will even increase the hazelnut flour next go round and have reflected the higher amount in my recipe below.

In my sleepiness, I quite honestly didn’t think to also make a hazelnut syrup to go on top by thickening my DaVinci Hazelnut sugar-free syrup.  I think that would have been VERY good on these.  I will definitely try that next time and will add that syrup recipe here if that turns out to be good and not overkill on the hazelnut flavor.  Today, I just used my trusty Cary’s sugar-free maple syrup.  This recipe is not suitable until the OWL phase of Atkins.

INGREDIENTS:

½ c. hazelnut flour

2 T. oat fiber (don’t use oat bran, which is much higher carbs)

2 T. flax meal (I used golden)

pinch salt (omit if you use salted butter)

pinch nutmeg

1/4 tsp. baking powder

1 pkt. stevia + 2 drops liquid Splenda

2 T. melted butter

¼ cream + ¼ c. water

2 T. sugar-free hazelnut syrup

1/8 tsp. vanilla

2 beaten eggs

½ T. coconut oil to grease griddle/pan

DIRECTIONS:    Melt butter in a bowl in your microwave.   Add cream and beaten eggs.  Beat to blend well.  Add dry ingredients, stirring after each addition.  If final batter is too thin, add a pinch more flax; if  gets too thick, add 1T. more water. I used a 2T. measuring cup to dip out batter onto my preheated griddle.  Dip out heaping 2-T. amounts onto griddle, forming 6 pancakes, evenly distributing any remaining batter.  Spread batter a bit with your spatula if necessary to form nice 4-4½” pancakes.  Brown nicely on both sides to your preference.  Serve warm with butter and your favorite sugar-free maple syrup.   ENJOY!

NUTRITIONAL INFO:     Makes 6 pancakes, each containing:

136.8 calories

12.5 g  fat

4.85 g  car bs, 3.38 g  fiber, 1.47 NET CARBS

4.17 g  protein

55 mg potassium

57 mg sodium

Strawberry German Pancake

Strawberry German Pancake

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 of mine, pre-low-carb days.   I wondered how I might low-carb it into something for a late breakfast.  BINGO, I’ll put the pancake and pie recipes I was thinking about together to create something new.  So that’s what I did!

This is my low-carb version of my old German Pancake recipe, although 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 spaghetti squash, could NOT tell it was in the dessert I served him for brunch!  Don’t ya just love when you 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 strawberry flavor theme. (will be higher carbs)

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

I receive no remuneration for this promotion nor for the inclusion of my recipes therein. I promote them simply because they contain amazing recipes you’ll want to try.

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 and 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

314 mg potassium

Pork Rind French Toast Cakes

 

French Toast Cakes

This is a slight variation on the YOU WON’T BELIEVE IT’S FRENCH TOAST recipe floating around on the web.  This is the particular recipe that was my inspiration:  http://www.lowcarbluxury.com/recipes/recipe-bread13.html.  I added some golden flax meal and we like it even better than the original recipe.  These really do taste a lot like traditional French toast; just don’t look like traditional French toast.  They have that little bit of crunch that the surface of French toast has!  These are DELICIOUS with sugar-free maple syrup or your favorite fruit preserves!  You simply cannot tell there are pork rinds in them!

This recipe is Induction friendly.  Another low carber on the Atkins Community Forums  reported after making these:  “I froze the leftovers and ate the next day toasted and they were still GREAT!!!”  So you working people can double/triple the recipe and save some frozen for another day!  Bear in mind, if you like a sweeter pancake, you can add a few drops of liquid sweetener to this batter, but we find the syrup on top does the trick for us.  Your call on that one.  🙂

For more interesting low-carb breakfast ideas, visit the LOW CARBING AMONG FRIENDS Facebook page to see a preview of the recipes contained in this wonderful 5-volume set of cookbooks by international author Jennifer Eloff and friends.  Famous low-carb chef George Stella has collaborated on this project as well!  You can order individual volumes or the entire set at Amazon or direct.

INGREDIENTS:

1½ oz. pork rinds, crushed (about 1¼ c.)

2 T. golden flax meal

2 eggs, beaten

¼ c. cream

½ tsp. vanilla

¾ tsp. cinnamon

2 T. water

DIRECTIONS:  Mix all the ingredients in a bowl and let it set for about 2-3 minutes and get thick.  Making 4 “french toasts”, dip the batter onto an oiled, hot griddle, pancake style, forming into roundish “cakes” with the back of a spoon.  Brown on first side and flip.  When both sides nicely browned, serve with your favorite low-carb syrup (I use Cary’s) and breakfast meat.

NUTRITIONAL INFO:  Makes 4 french toast “cakes”, each contains:

141 calories

9.5 g  fat

2.8 g  carbs, 1.0 g fiber, 1.8 NET CARBS

10.8 g  protein

278 mg sodium

Flax-Whey Protein Pancakes

I did some recipe combining and came up with these tasty, Induction-suitable pancakes.  They fluffed up quite nicely and the flax meal makes them VERY filling!  Isopure whey protein is lower in carbs than the one I mention below, but I used what I had on hand.  This batter is not pourable and you may have to spread it around with a spatula or spoon to make the pancakes flatter.

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 the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

¾ c. flax meal (I like half dark and half golden)

¼ c. vanilla whey protein (I used Body Fortress with  3 carbs per scoop)

¼ c. cream

¼ c. water (or more if batter gets too thick)

1 beaten egg

pinch salt

¼ tsp. each baking powder and baking soda

DIRECTIONS: Mix all ingredients.  Using ¼ c. measuring cup not quite full, spoon this fairly thick batter onto a hot, griddle to make 6 pancakes.  I oiled my griddle with coconut oil but any acceptable oil is OK.   Cook over medium-high heat.  When the batter begins to rise up a bit and pancakes are browning to your liking on first side (about 2 minutes), flip and cook until second side is brown.  Serve at once with butter and your favorite syrup (I use Cary’s sugar-free maple syrup).

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

124 calories

8.32 g  fat

5.13 g  carbs,  3.90 g  fiber, 1.23 g  NET CARBS

8.28 g  protein

124 mg sodium

MIM (muffin in a minute) Pancakes

 

Just add low-carb maple syrup!

With the recommendation of another low-carber, I find our MIM (Muffin in a Minute) also makes wonderful pancakes!  They taste a lot like sweet potato pancakes to me.  This one’s OK for Induction!  I sometimes add 2 T. almond meal or 2 T. pumpkin to the mix, but those variations are not suitable for Induction and are NOT included in nutritional info below.

INGREDIENTS:

1/4 c. flax meal or golden flax meal

1 tsp. butter

1/2 tsp. baking powder

1 egg

1 tsp. Splenda

1/8 tsp. cinnamon

1-3 T. water (add just until the batter is consistency of pancake batter)

4 T. sugar-free maple syrup per serving (added at table)

VARIATION:  Add 2 T. canned pumpkin puree and a bit more cinnamon. 

DIRECTIONS:  Mix all ingredients but syrup in bowl.  Add a little water to thin the batter.  Spoon onto hot, greased griddle in two nice pancakes.  Using back of spoon, spread/shape pancakes as this batter is quite thick and “sticky” and doesn’t spread easily on its own.  Brown on both sides as regular pancakes.  Serve hot with butter and syrup.

NUTRITIONAL INFO: Makes 1 serving of two pancakes containing:

122 calories, 8.3 g  fat, 5.2 g  carbs, 4.3 g  fiber, 0.9 g  NET CARBS, 4.6 g  protein

Oopsie “French Toast”

Click to enlarge

I was always very fond of traditional French Toast, browned nice and crisp, with syrup on top.  I missed that after starting Atkins, until it occurred to me how I might be able to “have my French toast and eat it, too!”  It was after the very first time I made the wonderful IMPROVED REVOLUTION ROLLS I’ve seen on various websites that I got this idea.  These rolls are most commonly used as sandwich/hamburger buns.  But it occurred to me one day that since they are so eggy, why not use them for breakfast foods.  EUREKA!  It came to me to use them for Induction friendly French Toast!

INGREDIENTS:

1 recipe of Improved Revo Rolls:  http://genaw.com/lowcarb/improved_revolution_rolls.html

12 T. Cary’s Sugar-Free Mable Syrup per serving

DIRECTIONS:

Cook a batch and let them completely cool on the baking sheet.  I find these rolls waaay to spongy when hot.  Once they are cool enough to be handled with your bare hands, gently lift them off the pan with a spatula and toast lightly.  This will crisp them up nicely.  Plate them and drizzle melted butter and/or Cary’s sugar-free syrup over them.  Mmmmmm is all I can say.

NUTRITIONAL INFO: Makes 6 rolls, each roll with 2T. syrup contains:  (I find it takes 2 to fill me up)

103 calories

7.0 g  fat

1.0 g  carbs, 0.5 g  fiber, 0.5 NET CARBS

5.0 g  protein

62 mg. sodium