Low-Carb/Egg Fast Pancakes III

Pancake recipe III. Slightly different than Pancake recipe I and this one meets all the requirements to be Egg Fast friendly! Give it a try! 

Ingredients 

- 2 eggs

- 2 oz cream cheese

- 2 tbsp butter OR coconut oil 

- 2 tbsp flavored (of your choice) sugar free syrup (like Torani, DaVinci, Skinny Syrup)

Instructions

1.     A. if using a griddle, melt the butter or coconut oil in the microwave 

        B. if using a frying pan, melt the butter or coconut oil in the frying pan

2. melt the cream cheese in the microwave for 1- 1 1/2 mins 

3. add the eggs and cream cheese into a magic bullet, blender or use a hand mixer and beat

4.      A. if using a griddle, add the melted  butter or coconut oil to the egg and cream cheese mixture and beat again

5. cook pancakes on the griddle or in a frying pan until golden brown and then flip 

6. Continue until the batter is done. Batter should make 12 good sized pancakes. 

7. Now eat 'em while they're hot!

With the addition of the flavored sugar free syrup to the batter, you won't need to add any maple syrup, cinnamon, or sweetener (ie Splenda). 

"Egg"clusively yours, 

Gigi

Low-Carb/Egg Fast Snickerdoodle (adaptation)

While doing the Egg Fast earlier this month, I came across this recipe for a Low-Carb Snickerdoodle Crepe on the blog I Breathe I'm Hungry (IBIH).

The first time I made the crepes, I followed the recipe. I thought they were too sweet and the serving size wasn't quite enough for you, so I adapted the recipe to be more my speed and still Egg Fast friendly. 

The ingredients listed below will yield three large crepes and "sauce." I ate one crepe per meal. The ingredients will list the total recipe amount and the individual serving amount in parentheses. 

Ingredients

For the crepe:

- 6 eggs (2) 

- 5 oz of cream cheese (1.75 oz) 

- 1 tsp of cinnamon (1/8 tsp) 

- 1 tbsp granulated Splenda (or other sugar substitute) (1/3 tbsp)

- butter for frying

For the "sauce:"

- 5 tbsp of butter (1.75 tbsp)

- 2 tbsp of granulated Splenda (or other sugar substitute) (3/4 tbsp) 

- 1/2 tbsp of cinnamon (1/3 tsp) 

Instructions

I mixed all the ingredients together in a magic bullet though you can use any other blending device. I swear by the magic bullet for several reasons though: 

1. It's small, therefore easy to clean and takes up very little space in storage. 

2. It mixes in its own cup and has a lid for easy storage/refrigeration. 

3. It's safe to use with your "little" helpers. 

4. It's easy to pre-portion into 1/2, 1/3, 1/4, etc. 

For the crepe: 

- microwave the cream cheese for about 1- 1 1/2 mins

- add all the other crepe ingredients (to the softened cream cheese) (except the butter for frying) and blend together

- let the batter sit for 5 mins

- heat the butter up in a frying pan over medium heat

- pour 1/3 of the batter (if making the full three portion batter) into the frying pan 

- flip once the batter isn't "jiggly" in the frying pan

For the "sauce:"

- melt the butter in the microwave for about 2 mins

- add the sugar sub and cinnamon to the melter butter

- belt together

- once the crepe and "sauce" are done, pour 1/3 of the sauce into the middle of the crepe and roll the crepe up

- you can add a little extra sauce on top of the crepe to complete!

Carb Count

net carbs per serving is: 3

And trust me, one crepe is all you're going to need. It's actually very filling!! 

Thanks to IBIH for the original recipe! 

Keep it Sweet!

Gigi 

Low-Carb Pancakes II

Here's another recipe for low-carb pancakes. I had some cottage cheese that I didn't want to eat plain so I tried a new pancake recipe. It came out good, once I perfected the recipe. Oiy, always trial and error with me! 

Ingredients

- 1/4 cup of almond flour

- 3/4 cup of cottage cheese (I used 4% milk fat) 

- 3 eggs

- 1/8 tsp of baking soda

- 1/4 tsp of salt

Instructions

- use a food processor to finely chop the cottage cheese

- beat the eggs

- add finely chopped cottage cheese and other ingredients to the eggs and mix

- pour a small spoonful onto a lightly greased frying pan or skillet at 350 degrees

- cook until golden brown 

- top with butter, syrup, or cinnamon and sugar and enjoy!

Carb Breakdown

You're not going to believe this but the whole batter was only 11 carbs! And it made 20 pancakes! I added one packet of Splenda and some butter on top and ate 18 of the 20 pancakes (so I'm a pig!). So my entire breakfast was only 12 carbs (because the one Splenda packet is only 1 carb). This was a perfect way to start my day! (Even if it didn't start till noon!) 

Happy Sunday!

Gigi 

Blackberry Preserves

I made my delicious low-carb pancakes this weekend for myself, my sister, my brother in law and our 3 kids. Everyone ate my pancakes! Yay! I wanted to try to make a sauce for them so I took out the blackberries that I had and starting searching on Pinterest, until I found something remotely simple that I could alter and create. So here it is...

Ingredients

- 8 oz blackberries 

- 1/4 cup Splenda

- 1/4 cup water

- 1 1/2 tbsp Chia Seeds 

I haven't used Chia Seeds much but I have them because I have seen recipes that call for them. They are used as a thickening agent for fluids, pudding, yogurt. I have also heard that they make some people go. They have not affected me in this way personally. TMI! I know!

Instructions

1. In a small pot, heat blackberries and water until the blackberries are soft. 

2. Add Splenda until it dissolves. 

3. Then add Chia Seeds. You'll immediately see that the Chia Seeds give the preserve the "seedy" texture. 

4. Mash up the blackberries as well as you can so that they're all ready to go right on top of your pancakes! 

5. Scoop them onto your pancakes and eat up!! 

Obviously these preserves can be used on food other than pancakes, but that was my use on the snowy Sunday morning when I created it. Also, you can substitute other berries- raspberries, strawberries, blueberries- and make a different flavored preserve. Oh yea! And everyone liked them!! I always have to include that comment because that occurrence is sometimes few and far between!! 

Full Disclosure: these preserves are probably not the lowest carb. The fruit has carbs and so does the Splenda. So add up your intake carefully if you're looking to keep it low carb. Because the pancakes are so low carb, I just guesstimated with the preserves that I used. 

Alternatives: I say try subbing a Sugar Free syrup, like Torani or DaVinci for the Splenda for a lower carb option. 

Here's even a hazelnut syrup I found at the Dollar Tree. 

Give this a try for a sweet spoonful to add to your pancakes! 

Sweets!

Gigi

Low-Carb Hot Cocoa

On a fridgid day like today, I needed a hot drink! It's 12 degrees outside, most roads aren't plowed, and the state of Maryland has declared a state of emergency. But I'm snug in my home, with blankets and warmth at my toes. I made some pancakes with pumpkin purée for breakfast accompanied by a hot cup of Low-Carb Hot Cocoa. Perfect combination for this wintry morning!

Ingredients

- 1.5 cups of unsweetened almond milk

- 2 tbsp of unsweetened cocoa powder

- 1 tsp of vanilla

- 4 packets of Splenda 

Instructions

1. Combine all ingredients in a mug and stir together. 

2. Microwave until hot (2 mins for me)

3. Stir again and enjoy! 

This drink is only 5 carbs! Compare that to a prepackaged hot cocoa drink! 

Pair this hot drink with your favorite breakfast and enjoy your time indoors while the cold stays far away... 

My favorite breakfast! Yum! See my recipes for Low-Carb Pancakes & Low-Carb Pumpkin Pie on my blog for these fantastic and delicious breakfast treats!! 

Enjoy! And stay warm!!

Gigi

Low-Carb Pancakes

Pancakes. Another one of those flour foods that I miss while eating low-carb. So I found a way to make my own! And these are low-carb, gluten free, and all around yummy! They filled me up for breakfast and made me craving more! 

Instructions

- 4 oz cream cheese

- 4 eggs

- just a tad of vanilla (optional)

Instructions

- get out the griddle or frying pan 

- blend cream cheese & eggs with a hand blender

- add a tad of vanilla syrup (or try another syrup if you want or none at all) 

- continue to blend 

- pour about 3 tbsp worth onto the griddle to make a pancake

- flip, like any other pancake

- plate up when the pancake is golden brown

- now is the time that you can enjoy OR you can add some Sugar Free syrup (Maple Farms brand has some) or add a touch of butter, Splenda and cinnamon

These taste just as good as the real thing. They are light and fluffy. Honestly, I ate the whole batch which was 16 carbs total. Super easy and super delicious! Starting to feel like I can eat everything that anyone else eats in my own Low-Carb version! 

Yay for Low-Carb!

Gigi