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Old 03-21-2010, 04:47 PM   #91
Linny
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I took this recipe and made waffles out of them.....my new favorite breakfast and so versatile ----> http://www.lowcarbfriends.com/bbs/lo...-pancakes.html
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Old 05-10-2010, 07:10 AM   #92
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wooohoo another waffle recipe to try! i LOVE cleo's oopsie waffles - but beating the egg whites just takes too long sometimes - must try this with flax instead of VWG. :P
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Old 05-11-2010, 04:59 PM   #93
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For luckiangel's oopsie waffles you really don't have to go nuts beating the whites. It's just a batter when all is said and done.
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Old 08-08-2010, 12:12 PM   #94
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Wow! I just tried BettyR's recipe and those waffles are truly amazing. The first bite took me by total surprise! I couldn't believe how light and delicate and perfect they were. I mean I'd put cheese into the blender for goodness sakes! I certainly wasn't expecting for all those heavy ingredients to create that light and scrumptious outcome. Low carbing is truly amazing and so are all of you recipe creators.
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Old 08-08-2010, 04:12 PM   #95
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thanks for the recipes--I can now have a waffle!!
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Old 08-09-2010, 11:27 AM   #96
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Quote:
Originally Posted by swinglow View Post
Wow! I just tried BettyR's recipe and those waffles are truly amazing. The first bite took me by total surprise! I couldn't believe how light and delicate and perfect they were. I mean I'd put cheese into the blender for goodness sakes! I certainly wasn't expecting for all those heavy ingredients to create that light and scrumptious outcome. Low carbing is truly amazing and so are all of you recipe creators.
Agreed! This is my favorite low carb recipe of all times. NO ONE would ever believe that these waffles are:

a. comprised mostly of cheese!
b. not filled with carbs!

LOVE this recipe.
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Old 08-15-2010, 07:28 AM   #97
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BettyR's Amazing Waffles + Coconut Flour = A+++

These truly are the best low carb waffles I have tried so far. I substituted 1/4 cup coconut flour for 1/2 cup VWG. Texture, flavor and crispiness were fabulous. ( I also used colby/Jack cheese and 1/2 tsp. Vanilla.

"BettyR's Amazing Waffles with Coconut Flour

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
1/4 cup coconut flour
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.[/QUOTE]
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Old 08-16-2010, 12:45 PM   #98
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I'm glad this got bumped. A friend of mine sort of abandoned a waffle iron at my house a long time ago, and I have all the ingredients on hand. (I am not one who 'misses' pancakes and such on lowcarb all that much (my addictions lie elsewhere, hehe), but these sound like they'd be nice to have in the fridge for nights you don't feel like cooking.)

Will report back after actually trying it (the BettyR recipe...having used some similar pancake and crepe recipes, I'm optimistic).
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Old 04-06-2011, 04:31 PM   #99
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Quote:
Originally Posted by ljguitar View Post
[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]
Aha! That's the variant! I was hoping to find out what you did. Patience was my virtue on this one.
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Old 05-26-2011, 05:05 PM   #100
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Mmm, waffles.
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Old 05-29-2011, 09:23 AM   #101
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I made this recipe this morning and thought it was a great recipe. Yum.
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Old 06-13-2011, 08:54 AM   #102
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I made these this morning very good thank you!
I used the coconut flour version as I don't have VWG and cheddar cheese.
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Old 07-17-2011, 07:33 AM   #103
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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.
Just made this and it tastes great!
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Old 08-16-2011, 12:07 PM   #104
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Quote:
Originally Posted by ljguitar View Post
[COLOR="DarkSlateGray"]Hi all...
We raised 4 sons and waffles were so popular that we used three waffle irons at the same time just to keep up with ''demand''. They were actually in different rooms so we could have them on different circuits. But the waffles made it so worth it.

Then we began our low carb life...
Well we tried a lot of waffle recipes for low carb eating, and the issue we had with many was not the taste or amount of work, but the amount of exotic or expensive ingredients many waffle recipes take. It always seemed we had to go shopping just to be able to make them, or we couldn't make them because we were a couple ingredients short...

Then, we tried Cleo's Oopsie Waffles and have been settled ever since, because:
  1. They are the lightest waffles we've ever had
  2. Ingredients are common and always on hand in our home
  3. Easy recipe to prepare when away from home (think RV)
  4. Regular eaters love them and ask for more (without realizing they are low carb)

In case anyone has forgotten the recipe here's our version

Cleo's Oopsie Waffles - our adaptation
- 4-5 eggs
- One ounce of cream cheese per egg (not softened)
- 1/8 cup carbalose, or carbquik, or flax meal, or protein powder or almond flour - - (1/8 cup is only 2 Tablespoons)
- 1/8 t Cream of Tartar (helps with whipping egg whites)
  1. Separate eggs
  2. Whip whites and cream of tartar till very stiff (Very)
  3. Beat eggs, ''powder'' and cream cheese till well combined
  4. It may have little lumps of cream cheese in it, but that's ok
  5. Fold together batter
  6. Hit the well greased griddle (we use spray olive oil and re-oil between waffles)

We have a flip-over waffle maker these days (only one) and this recipe makes one waffle per egg in it. The ''powder'' you add makes minor taste differences, and minor carb adjustments as well. I'm afraid we're not careful when measuring it, but just eyeball it in, and probably err on the high side...nothing major just a couple grams more than called for perhaps now and then. It's a forgiving recipe...

In fact once we forgot to put the ''powder'' in all together and the waffles came out fine, but the texture was not as waffly they wanted to collapse without the carbalose to help them hold structure. They looked and tasted like waffles though.

The batter doesn't keep in the fridge, but that's not an issue because we adjust the recipe up or down in size to fit the number of people eating.

My wife and I remembered that both our parents used similar recipes (separate eggs and use flour instead of our powders) when we were growing up. Great memories of those waffles...
[/COLOR]
As soon as I get my waffle iron, I am making these!!!!!!
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Old 08-16-2011, 12:09 PM   #105
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One question, if Larry checks in, if you increase the eggs, do you increase the "powder" portion too? You noted 4-5 eggs, 1 oz cream cheese per egg....if I add more than 5 eggs, do I increase from 2T of powder?
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Old 08-20-2011, 04:19 PM   #106
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Larry, I made your recipe and added 2 T of powder per egg added. We did 8 eggs and they made 7 waffles for us. They were really good. Even the kids love them! They weren't too thrilled with the SF syrup. Next time I think we will make breakfast sandwiches with them! VERY GOOD STUFF with easy ingredients! THANKS!!!! Oopsies are just so amazing and versitile!
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Old 08-29-2011, 07:14 AM   #107
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We made these again this weekend for us and the kids. This time made using 8 eggs, 8 oz cream cheese with the other stuff. For the "powder" I used 3/4 cup almond flour and 1/4 cup ground flax. It turned out great. The waffles were a bit more "sturdy" and we all loved them. Our new FAVE way to eat them is with strawberries and whipped cream! YUMMY!!!!! LOVE IT!
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Old 01-14-2012, 05:50 AM   #108
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Yum. Bump
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Old 01-24-2012, 12:34 PM   #109
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I made this recipe into a waffle this weekend and my entire famiy LOVED it!

LC Pancake

1 cup almond meal
2 eggs
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 and cook as you would other pancakes. They won't bubble
up like the others, so you need to check the bottom and flip when brown.
Makes about 2 waffles.

***I doubled the recipe and only had 1 cup of almond flour, so I subbed 1 cup flax meal instead. I then had to add more water. Doubling the recipe this way made about 3 3/4 waffles. Worked fine for us as my DD could only eat 1/2 of hers! Both of my kids LOVED it! Next time I would only sub probably 1/2 cup flax in a double batch!
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Old 01-24-2012, 12:36 PM   #110
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We all prefer this new recipe and to boot, I don't have to spend a bunch of time whipping the egg whites!
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Old 10-19-2015, 06:54 PM   #111
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Old 04-15-2017, 10:22 AM   #112
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Betty R's Waffles are STILL the best.
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Old 04-15-2017, 10:28 AM   #113
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Betty R's Waffles are STILL the best.
Agreed. Have tried many and keep going back to this one!
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