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Old 12-30-2007, 07:40 AM   #1
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Waffle Recipe Wanted

I wanted to make LC waffles on New Years Day does anyone have a good recipe ?

My first waffle recipe that I made up was a TOTAL FLOP. I used flax and almond flours and they stuck to the waffle iron. What a mess.

Thanks in advance for your replies.
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Old 12-30-2007, 08:00 AM   #2
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Here are a few.

http://www.lowcarbfriends.com/bbs/lo...es-anyone.html

http://www.lowcarbfriends.com/bbs/lo...-pancakes.html

http://www.lowcarbfriends.com/bbs/lo...n-waffles.html

http://www.lowcarbfriends.com/bbs/lo...lyn-kevin.html
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Old 12-30-2007, 09:22 AM   #3
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This is my FAVORITE recipe - in fact I'm going to be making them in about 10 minutes! Even people who would gag if you TOLD them they were low-carb think these are excellent waffles!

"BettyR's Amazing Waffles

Preheat your waffle iron.

1 8 oz. package cream cheese, cubed
3 eggs
2 pkt. Splenda
1 tsp. or pkt. Stevia Plus
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup vital wheat gluten
1 tsp. cider vinegar
1/4 cup cream
1 cup shredded Mozzarella cheese

Put all ingredients into a food processor; process until smooth. Open processor and scrape down the sides with a spatula, then process another 60 seconds. The batter will be VERY thick - do NOT thin it down!

Place a heaping tablespoon (the kind you eat cereal with, not a measuring spoon) of batter into each waffle section of the iron and cook as you would regular waffles.

Makes 7 large waffles, approx. 3.6 carbs each

You can reduce the calories by using part-skim ricotta cheese in place of cream cheese and Hood's LC milk in place of the cream, if you like."

I don't bother to put the sweetener in because we use the leftovers like bread for sandwiches.

Also I've used all kinds of shredded cheese in these, whatever I have on hand. Even the Trader Joe's 3 cheese blend is really good! You don't taste the cheese (unless you used something very strong) and it works fine if you're not in possession of mozzarella at the moment.
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Old 12-30-2007, 10:02 AM   #4
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This recipe makes good pancakes and waffles:

Saturday Morning Pancakes

1 cup Carbquik
1-1/2 cups almond flour
2 teaspoons baking powder
1/2-teaspoon baking soda
4 tablespoons Splenda
1/4-teaspoon salt
2 eggs
1/2 stick melted butter
2 tablespoons vegetable oil
1/3-cup sour cream
1-tablespoon vinegar
Enough LC milk to make 1 cup

Place dry ingredients into a mixing bowl and mix to combine. Add the eggs, butter and oil to the bowl.

In a 1 cup measuring cup place the sour cream, vinegar and then add enough LC milk to make one cup, add the mixture to the bowl and stir with a wire whisk until combined.

Allow the batter to sit and thicken while you heat up your griddle. Cook the pancakes on a well-heated griddle over med-low heat. You want to allow the pancake to set well (it should have lost it’s shine on the top) before you try to turn them.




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Old 12-30-2007, 02:12 PM   #5
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I always use a recipe from the sticky thread on this board. They are called "Best Ever Burger Buns" but I swear they look and taste just like waffles - and you don't need any obscure ingredients...
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Old 10-24-2008, 08:01 AM   #6
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Quote:
Originally Posted by Charski View Post
This is my FAVORITE recipe - in fact I'm going to be making them in about 10 minutes! Even people who would gag if you TOLD them they were low-carb think these are excellent waffles!

"BettyR's Amazing Waffles

Preheat your waffle iron.

1 8 oz. package cream cheese, cubed
3 eggs
2 pkt. Splenda
1 tsp. or pkt. Stevia Plus
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup vital wheat gluten
1 tsp. cider vinegar
1/4 cup cream
1 cup shredded Mozzarella cheese

Put all ingredients into a food processor; process until smooth. Open processor and scrape down the sides with a spatula, then process another 60 seconds. The batter will be VERY thick - do NOT thin it down!

Place a heaping tablespoon (the kind you eat cereal with, not a measuring spoon) of batter into each waffle section of the iron and cook as you would regular waffles.

Makes 7 large waffles, approx. 3.6 carbs each

You can reduce the calories by using part-skim ricotta cheese in place of cream cheese and Hood's LC milk in place of the cream, if you like."

I don't bother to put the sweetener in because we use the leftovers like bread for sandwiches.

Also I've used all kinds of shredded cheese in these, whatever I have on hand. Even the Trader Joe's 3 cheese blend is really good! You don't taste the cheese (unless you used something very strong) and it works fine if you're not in possession of mozzarella at the moment.

Hi!
Will these work as Pancake also and how many does it make and how many carbs...

Thanks and HUGS
Christina
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Old 10-24-2008, 09:28 AM   #7
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Anything that will make a good waffle will also make a good pancake. How many and how many carbs depends entirely on how big or small you make 'em! For example, the recipe above at 7 heaping table spoons/7 waffles/3.6g each = 24.2g carb total for the recipe. If you make 10 little pancakes it'd be 2.4g each, or if you make 5 big pancakes, it'd be 4.8g each.

If you change the ingredients at all, you need to calculate your carb count with the changed ingredients.

Easy peasy, just takes a bit of practice.

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Old 10-24-2008, 09:55 AM   #8
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Quote:
Originally Posted by theislandgirl View Post
Easy peasy, just takes a bit of practice.

lol From the The Shawshank Redemption,
Quote:
Originally Posted by Red
Easy Peasy Japanesey.
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Old 10-26-2008, 05:21 PM   #9
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ummm...if you have NOT tried this recipe...you MUST! THANK FOR YOUR SUCH A GREAT RECIPE! dh said it's the best lc thing he has eaten yet!

edited to say *which* recipe...lol...BettyR's!!

Last edited by dazygyrl; 10-26-2008 at 05:40 PM..
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Old 10-26-2008, 10:09 PM   #10
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About this recipe of Betty R's: I note that it calls for both Splenda and Stevia. I can't stand Stevia, so would all Splenda work, or should I sub another AS for the Stevia?

I guess what I'm asking is whether the synergy from the use of 2 sweeteners is critical to the recipe. TIA!
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Old 10-26-2008, 10:14 PM   #11
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I don't put ANY sweetener in it any more and haven't in ages. I don't think it needs it.

Without, it makes a great bread substitute too - many is the yummy sandwich we've made with those waffles. And, if you eat them waffle-style with SF syrup, then you don't need the waffle sweet too IMHO anyway!
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Old 10-27-2008, 06:03 AM   #12
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i followed charski's lead and did not use sweetener...i also didn't have cider vinegar so i used lemon juice. i am still shocked that that combo of ingredients yielded a fantastic waffle!!

charski...how did you cook this recipe to use as bread? do you just make them all up as waffles and use the waffel as bread?
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Old 10-27-2008, 07:21 AM   #13
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Here is a waffle recipe made with oopsie batter by luckiangel.

Gluten-Free Waffles


6 eggs, separated
6 ounces of cream cheese
1/8 tsp cream of tartar
1 scoop vanilla protein powder*


Preheat waffle iron. Spray with non-stick coating (or oil-paint the plates with a pastry brush prior to heating).

In one bowl, beat egg whites with cream of tartar until stiff peaks form (about 3-5 minutes). In a separate bowl, mix yolks with cream cheese and protein powder until smooth. Add whites mixture to the yolks. With a long wooden spoon or long, metal iced tea spoon, carefully make a sine wave through the mixtures to blend them carefully. Turn bowl and repeat sine wave (You're trying to just barely blend. More blending will naturally occur as you scoop to pour the batter).

Once the waffle iron is sufficiently heated, pour scant quarter-cup measuring cups with batter into the maker (don't overdo it, or overflow may occur). Allow waffles to cook sufficiently. Four-six minutes for the first waffles, minimally, should be observed since they seem to need more time. DO NOT OPEN the waffle iron until the first waffles have had a chance to cook. It seems that after the first waffles, all others require closer to 4 minutes per waffle on average.

Serve immediately, or you can freeze and toast later (on a low setting).

Can be served with fresh, whipped cream.

Makes 12-14 belgian/rectangular waffles.


Nutritional information per 2 waffles (1/6 of recipe): Calories: 192, Carbohydrates (no fiber): 1.8 grams, Protein: 6 grams, Fat: 7.5 grams

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Old 10-27-2008, 07:55 AM   #14
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Quote:
Originally Posted by 3bees~1flower View Post
i followed charski's lead and did not use sweetener...i also didn't have cider vinegar so i used lemon juice. i am still shocked that that combo of ingredients yielded a fantastic waffle!!

charski...how did you cook this recipe to use as bread? do you just make them all up as waffles and use the waffel as bread?
Yep, that's exactly what I did! DH loves them for sandwiches. It's nice that all the little "waffle pockets" hang onto the condiments and stuff like tuna or egg salad stays inside pretty well!
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Old 10-27-2008, 08:46 AM   #15
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cool...i toasted some that we had left over from last night and made an egg sammich!

it was good! but slightly flimsy even after being in the toaster, the heat and steam from the egg, i think...do you just store your's in the fridge and just use them right out of the fridge or do you do like a grilled cheese or something?
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Old 10-27-2008, 08:51 AM   #16
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I use them right from the fridge - they're "stiff" enough that way!

Never tried a grilled cheese with them - let me know if you try it!
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Old 10-27-2008, 09:25 AM   #17
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Thanks, Char and Carrie!

(Now, where did I put that waffle iron? I know it's around here somewhere!)
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Old 10-27-2008, 11:41 AM   #18
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just ate a grilled ham and cheese on a waffle. YUMM!!! go try it!
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Old 10-27-2008, 03:04 PM   #19
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I'll have to try it later - no waffles!! No ham!
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Old 10-27-2008, 06:27 PM   #20
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[COLOR="DarkGreen"]I just use the OMM recipe using half almond meal, half golden flax meal.[/COLOR]
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Old 10-27-2008, 06:55 PM   #21
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I followed Charski's advice and tried Betty R's recipe! OMG, the whole family LOVED them. I highly recommend!!!!! Good luck!!!!
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Old 10-28-2008, 11:05 AM   #22
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any cream cheese free recipes or thoughts??
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Old 10-28-2008, 11:20 AM   #23
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Are you avoiding ALL dairy? If not, you can use ricotta or cottage cheese, well-drained, in its place.
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Old 10-28-2008, 12:26 PM   #24
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I have been really hungry for pancakes and because of the waffle and pancake threads I finally made some last night for dinner. I tried a quick one last night that used carbquick, golden flax seed, egg and butter it was ok but will try a few more recipes I have.
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Old 10-28-2008, 01:48 PM   #25
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im mostly avoiding all dairy. if a recipe calls for 1 -2 tablespoons of heavy cream, ill use it, but have been staying away from all cheese. was trying to come up with a recipe perhaps with vital wheat gluten, flax meal even protein powder. . .
thanks for anyone who has thoughts or advice!!
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Old 10-28-2008, 02:31 PM   #26
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Flaxmeal Waffle

1 egg
1 tbsp melted butter or oil
2 tbsp ground flaxseeds
2 tbsp whey protein powder
pinch salt
1/4 cup water or Davinci syrup

Fork whip egg and melted butter; add flax, protein powder, and salt. Stir in water or syrup. Allow batter to sit for a couple of minutes to thicken, adding more water or syrup if necessary.

Makes 1 serving
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Old 10-28-2008, 06:33 PM   #27
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that sounds great!! definitely going to try that this weekend!!!
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Old 10-28-2008, 09:17 PM   #28
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Quote:
Originally Posted by cleochatra View Post
Here is a waffle recipe made with oopsie batter by luckiangel.
6 eggs, separated
6 ounces of cream cheese
1/8 tsp cream of tartar
1 scoop vanilla protein powder*etc etc etc etc
[COLOR="DarkSlateGray"]Hi Cleo...
We make this recipe with a tablespoon of carquik or carbolose and it makes one waffle per egg in our round flip-it-over-waffle-maker.

They are the lightest waffles we've ever made and worth the effort to whip the whites separate from the yolks. My wife even volunteers to clean up after me every time I make these for us.
[/COLOR]
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Old 10-29-2008, 06:56 AM   #29
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I need to get me a WAFFLE MAKER
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Old 10-29-2008, 07:37 AM   #30
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hey, charski...i ordered 2 muffin top pans on amazon....do you think these could be maked in those?
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