Years ago when I was lowcarbing I made this lowcarb pancake (I really kept up on that site, eh?). It was pretty tasty, but I don’t really carry ricotta cheese around the house often.
This morning we had a couple kids over at our house for a sleepover, and usually on the weekends I make some sort of breakfast (pancakes, waffles, etc.). It’s hot, and I really didn’t feel like heating up the oven, or standing over a skillet flipping pancakes, so I opted for waffles.
I made a mega batch, the boys ate like a wild pack of horses.
I’m not eating the traditional pancakes and waffles (wheat), but wanted to try making something different (yet clearly similar). This is what I came up with on the fly, with the ingredients I had on hand. I could have thrown in some flax or almond flour, but… just didn’t.
Low Carb Waffles (makes 4)
4 oz Greek yogurt
1/2 tsp. baking powder
Combine all and blend with hand blender until frothy. Pour into a pre-heated waffle iron sprayed with non-stick spray.
Super simple, huh?
They turned out quite well. The only mishap was that the batter makes a little more than my iron can hold in one batch and I was not patient or careful. It over-flowed.
I don’t have any sugar-free pancake syrup, and didn’t really want to put DaVinci’s on top of it, so I went for some semi-whipped cream instead.
1.5 oz. heavy whipping cream, dash of cinnamon, 4 drops of liquid stevia. I used my handy frother again. It was such a small amount that a hand-blender, though it would probably do a better job, was really too big for the task.
It was pretty good. Eggy, naturally. But so many low-carb creations are eggy. It hit the spot, though, for me. Kind of a semi-waffle. I’m sure it would be improved with some almond flour or flax, but in a pinch, this was a nice change up from the regular old egg breakfast.