Your best pancakes and/or waffles
I've been hanging around here for a few months, but this is my first post. Your recipes have been amazing for me!!
There are so many different low carb pancake recipes out there but I haven't found a great one yet.
I'd love to know your favorite pancake and waffle recipe that is gluten free (can't use carb quick or anything like that)
Thanks so much...I have also bought the low carbing among friends book and I've loved what I've made so far.
I just use protein powder, egg, baking powder, and a little butter or oil. Mix well, add a little water if it needs to be thinner.
I love Betty R's amazing waffles. I don't think they are induction friendly though, but they are theeee best LC waffles.
For induction friendly pancakes or waffles I use this tweak of Sugar Free Sheila's pancakes that another member posted. They are not as sturdy as Betty R's though but they do hit the spot and are induction friendly. Sometimes I add 2 TBS of almond flour.
1 (8 oz) block of cream cheese
1 T Splenda
1 t Vanilla Extract
I have begun to use my old Betty Crocker recipe for pancakes. I sub the flour w/ 1/2 oat fiber & 1/2 almond flour & use coconut milk instead of regular milk.
Well, I think my banana pancake recipe on my website is my best to date, but the banana boosts the carbs a bit. I haven't experimented with this recipe yet without banana, as that will impact liquid in the recipe. When I try that, I'll post an addendum note to that recipe.
This, however, is probably my second best pancake recipe to date and it should cook up just fine without the blueberries for a plain pancake:
I made these for 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 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.
3 eggs, beaten
¼ c. heavy cream
¼ c. water
¼ tsp. vanilla extract
6 drops liquid sweetener (I use EZSweets)
½ c. Carbquick bake mix
½ c. Jennifer Eloff’s Splendid Gluten-Free bake mix: (see below)
2 tsp. baking powder
2 tsp. oat fiber (not the same thing as oat bran or oat flour)
1 T. flax meal (I use the golden flax for this)
3/4 c. small, wild frozen blueberries (I use Wyman’s)
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 over and brown 2nd side. This batter will make eight 4-4½” pancakes. Top with sugar-free blueberry syrup.
NUTRITIONAL INFO: Makes 8 pancakes, each contains:
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
Jen's Splendid Gluten Free mix
1 2/3 cups almond flour
3/4 cup certified gluten-free oat flour
2 T. coconut flour
3/4 tsp. xanthan gum
I like Betty Rs recipe but it's not gluten free so I use Jennifer's gluten free bake mix for the gluten flour with great results.
I do what another post said. Gluten free bake mix ( Jen's ) , egg, coconut milk
a little baking powder and 1 T. oil. Yummy
I will try Betty R's recipe and sub Jen's gluten free mix for the wheat gluten.
Buttoni: I sub to and love your blog...and since I love banana pancakes I'm going to try those too.
BettyR's recipe is the only one I use now. I'm sure it will be great with Jen's bake mix!
Leftover waffles make great "bread" too - we use them for burgers or whatever - the little pockets are really good at corraling any sauce to keep it from dripping on you!
This is mine that I love. Super easy!
2 TBS golden flax meal
1 TBS coconut flour
1/2 tsp baking powder
1 packet sweetener (i used ideal)
cinnamon to taste (sorry, I just sprinkled it in, prob about 1/4tsp)
1 TBS cream (I used so delicious unsweet coconut milk)
1 whole egg
1 egg white
few drops of vanilla stevia
Whisk dry ingredients together in a bowl. In a separate bowl, whisk wet ingredients. Pour wet into dry and whisk until very well combined. Pour onto hot waffle iron until done!
I got it as a LC Pancake recipe, but we have only used it as waffles. As a matter of fact, we are having Breakfast for Dinner tonight and WAFFLES will be served!
1 cup almond meal
1/4 cup water
1 t. baking powder
2 T. oil
1/4 t. salt
1 t. -1 T Splenda (depends on how sweet you like your cakes)
Mix ingredients together put on waffle iron. 1 recipe makes 1 1/2 waffles OR 2 smaller waffles (not spreading to the full size of my iron)
I always double this recipe (sometimes triple it) When I double it I use 1 1/2 cup almond meal and 1/2 cup flax meal. If batter is too think (due to flax) I put in another 1/4 cup water.
My KIDS loves these. My DS had a friend over last weekend and that friend NEVER likes the LC stuff I come up with....HE LOVED these waffles too!!!!!!! Can't wait to eat it tonight!
I am not a waffle person, but i have been making George Stella's recipe. It uses soy flour.
Cheesecakelets by Nigella Lawson
I plan on trying this recipe out tomorrow - with some modifications:
Splenda instead of sugar
flax seed meal instead of flour
Adding a bit of fresh whipped cream on top
Will use fewer strawberries
I will report back and let you all know how they turned out.
Cheesecakelets Recipe : Nigella Lawson : Food Network
2 cups strawberries, chopped into quarters
1/2 teaspoon balsamic vinegar
1/2 to 1 teaspoon sugar
3 eggs, yolks and whites separated
2 tablespoons sugar
1 teaspoon best-quality vanilla extract
1 cup cottage cheese
1/3 cup all-purpose flour
Put the strawberries into a bowl and sprinkle with balsamic vinegar and sugar. Stir before covering with plastic wrap and leaving to steep while you make the cheesecakelets.
Mix the egg yolks with the sugar, beating well. Add the vanilla, cottage cheese, and flour. Then, in another bowl, whisk the whites until frothy with a hand whisk and fold into the cottage cheese mixture.
Heat a smooth griddle or nonstick skillet and dollop the batter onto it make cakelets of about 3 to 4 inches in diameter. Each cheesecakelet will take a minute or so to firm up underneath, then you should flip it and cook the other side, and remove to a warmed plate when ready.
Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Serve with the hot cheesecakelets.
Hunnypot......those look divine. I may try those with jen's gluten free mix. I just need to get some cottage cheese.
I am also going to try these with modifications...thanks!
I like buttoni's only I don't put blueberries in them because I could never find the small ones and the large blueberries make them soggy. I've even used the leftovers to make sandwiches. I have also added pumpkin, brown sugar sub. some spice and of course cut back on some of the other liquid. They reheat great in the toaster oven. I don't put anything on them so they make a great on the go snack.
I made Nigella Lawson's Cheesecakelets for a late lunch this afternoon. Splenda was used in place of sugar and vanilla protein powder used in place of flour. These were tasty...not as crisp as regular pancakes, but good - especially with the strawberries (only made 1 cup of strawberries, instead of the two in the recipe).
My version of this recipe had 21g net carbs with 85g protein. I ate about 1/3 of the ingredients, so about 7g carbs with 28g protein.
I put the leftover ingredients in the fridge for breakfast tomorrow...We'll see how well the batter keeps overnight.
I can't figure out how to upload pics from my iphone because this site asks for a URL. Perhaps I will need to get a photobucket account for this.
I made bean waffles!! My very first attempt at low-carb(?), grain-free, sugar-free baking!
I wanted to try my hand with ingredients I've been able to find locally (which sounds pretty easy...OTOH, many recipes would always have at least one thing that had to be ordered online). So, I looked at some Pinterest boards to get ideas and then sort of pieced together a recipe from several online offerings (this one draws mainly from a 'spunky coconut' lol).
White Bean Waffles:
1 can small white beans (I used Goya, 15.5 oz)
4 eggs (I used powdered eggs - DH got them from somewhere; not sure why - I think he's kinda disappointed the Mayans were wrong lol)
2 Tbsp. butter
1 Tsp. vanilla (I goofed and used a whole tablespoon; no harm, though)
1/4 C. sweetener (I used erythritol from WholeFoods and a squeeze of liquid sucralose I got at WalMart)
1/4 C. almond flour (original recipe called for coconut flour - didn't have any)
1/4 Tsp. sea salt (I just used regular)
3/4 Tsp. baking powder
3/4 Tsp. baking soda
I just threw all the above into my small food processor until it was really smooth. The batter looked kind of thin for waffles, so I added about 3/4 scoop of Vanilla eggwhite protein powder and put it into the fridge for an hour or so. It did get a little thicker.
I heated the waffle iron on medium and when it was hot I sprayed it with some cooking spray and then poured some batter onto each of the 4 grids (maybe 1/2 cup into each or so). Cooked for 4 minutes exactly.
They are really good! I only had a tiny piece (made them for DH who's out fishing lol - I may or may not tell him they're bean waffles)!
So, that was my experiment...so happy. I have a lot of batter leftover...might try making a couple different kinds. I think I'll freeze most of them and then try to crisp them up in the toaster. They're not terribly fragile, but I think I remember that regular waffles have a bit of crisp to them. (Also wasn't sure how to cook them -- maybe I should have used the 'high' setting on the waffle iron?).
If anyone has any ideas of how I could make them better, please share!
This sounds great. Are they soggy? What is the texture?
The texture's great - very waffle-like, except missing crispness. They're sturdier than I thought. I just put one in the toaster and although it browned, it did not get crisp. I wonder if I added more butter? I really think it's the almond flour, though -- someone here was having trouble getting crispy cookies from it.
I just put a couple scoops of the batter into two wells of my muffin-top pan...just to see what happens lol. Got about another 10 minutes to go.
Will report back lol...so fun.
Took the muffins out -- baked at 350 for 20 minutes. They didn't rise at all (or very little). I used a scant 1/2 cup batter in each well...end product looks like a great big cookie, almost 4" in diameter.
I'm thinking if I hadn't added the vanilla or vanilla protein powder and reduced the sweetener and used the original thinner batter -- these would make killer hamburger buns from beans! (Vanilla does make the kitchen smell soooo good, though lol).
The beans make great carrot cake , muffins , cake . I think I will try it.
Thanks for posting :)
Mine is a very simple recipe.
1 cup Carbquick
1/4 cup heavy cream with two teaspoons of vinegar. Once this combo gets a bit thick, add another 1/4 cup water so you have a half cup of liquid.
1 pkg. splenda or other sweetener that equals 2 teaspoons
1 Tablespoon oil (olive, canola, vegetable or even melted butter)
1/2 teaspoon vanilla
Mix well and add a tiny bit more water if necessary.
These hold together very well. Some other recipes I have tried seem to fall apart.
This is my favorite
From Unbreaded (blog)
Low-Carb Flaxseed Pancakes
Here's what you need:
3 medium eggs (or two jumbo eggs)
3 tablespoons flaxseed meal
3 teaspoons Splenda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
Mix everything (I use a measuring cup and a fork) and pour into a skillet or onto a griddle on medium heat. (I like to melt a little butter onto mine first.) Cook for a few minutes until the sides become firm and rounded and then flip over.
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