Pancakes and Waffles!

One of the things that I would have never thought I would be able to eat on a low carb/high fat way of eating is pancakes. The first time I made these for breakfast, I felt very accomplished. Add some fluffy scrambled eggs and bacon or sausage, and you are on your way to a delicious hardy breakfast. I purchased an inexpensive nonstick griddle and have been impressed by the fact that I could make pancakes without applying any oil to the griddle.

I did find that patience is key in making the pancakes. The bubbles will come through like in high carbohydrate pancakes, but it takes quite a bit longer. These do fluff up, but they will deflate a little. They are still fluffy and delicious.

I discovered Nature's Hollow Sugar Free Maple Flavored Syrup. It is delicious! I don't get paid for promoting their product, but I am very satisfied with the syrup and their jams. They are sweetened with xylitol. I have no issues with xylitol, but some experience blood sugar spikes when they use it. As long as I eat limited quantities, I don't see an effect on my weight loss. The quality is so much better than what I have been able to find on store shelves. However, please keep xylitol away from pets as it is highly toxic to dogs.  Treat it like chocolate if you have pets.


Later, I purchased a waffle make to see if the recipe would work in the waffle make too. It did work beautifully, but with one tweak.  I found that I needed to cook my waffle through two cycles in my waffle maker.

The recipe calls for unsweetened almond milk. I have also used unsweetened vanilla almond milk.  When I have buttermilk in the house, I use it and add in 1/2 tsp of baking soda. It is very important that you look at the ingredients of buttermilk. Many brands, especially the low fat ones, use starches and other ingredients to thicken the buttermilk. The only thing that you want to see on the label is milk and enzymes or cultures. I have found Marburger Farm Dairy Gourmet Buttermilk to be of great quality. It has mostly clean ingredients. Again, I am not a promoter for this company, but do recommend them for a good quality buttermilk. I also use this to make ranch dressing.

So here is the recipe!

Dry ingredients:

1 cup blanched almond flour
4 tbs oat fiber or coconut flour, 
1 tsp xanthan gum, 
1/4 tsp salt, 
3 tbs granulated sweetener, 
1 tsp baking powder, 

Wet ingredients:

1/2 tsp vanilla extract, 
3 eggs, 
2 tbs melted butter, 
1/2 cup unsweetened almond milk, 

Heat griddle to 325 degrees. Mix dry ingredients first with a whisk. Mix wet ingredients in a separate bowl. Add wet ingredients to the dry ingredients stir by hand or you may use a mixer. The batter will thicken as the coconut flour absorbs a lot of moisture. The batter is a bit thicker than regular pancake batter so you will need to spread it a bit. Otherwise they fry up just like regular pancakes. This recipe yields about 10 medallion sized pancakes.