December 25, 2018

Low Carb, Sugar Free Waffles! A dry mix to keep in your pantry to make as you wish

My husband and I were just talking over coffee this morning about how anxious we are to get all the 'holiday' foods packaged up and stored away and get back to healthy eating!  Because I do so much baking and cooking from November through the first of January, we have flour, sugar and other items in the house that we normally don't have or use.  By the time I finish baking for 125+ people and serve traditional Thanksgiving and Christmas meals as well as 3 family birthdays during this time...  we are ready for the New Year and back to low carb, no sugar and feeling good again.  Because frankly, when we are eating flour based homemade breads, rolls, pies, cakes, etc. we feel sluggish and tired!

This is a healthier waffle we normally have on hand - in a Ziploc baggy in the pantry for quick and easy hot breakfasts whenever the mood hits.  I'm leaving my original recipe below - but I substitute ALL THE TIME based on what I have on hand.  I don't always have or use oat bran; sometimes I don't wheat germ.  Although I usually have vital wheat gluten on hand, I've left it out.  If you need gluten free, you can leave it out.  The only difference I've found is the waffles aren't as... sturdy?  They are more fragile and tend to break apart easier perhaps.  But it's still a waffle!  And when you are eating low carb and sugar free, being able to have a 'waffle' or 'pancake' is amazing when you are tired of items like eggs for breakfast.  Be sure to use a sugar free syrup of course but honestly, these are good as a Belgian Waffle with whipped cream instead of syrup too.

Waffle and Pancake Mix

2 c almond meal
1/2 c oat bran (I've also substituted Golden Flax Meal)
1 c vanilla flavored whey protein powder
2 T wheat bran flakes
2 T wheat germ
2 T vital wheat gluten
2 1/2 T baking powder
1 1/2 t salt

Blend ingredients in a food processor with a S blade.  Pulse a couple times until well blended.  Store in a Ziploc or other air tight container in the refrigerator or freezer.  Makes about 4 cups.  


Use 1 cup of your dry almond waffle mix
2 t sweetener
1/2 c half and half
1 egg beat with 1/4 c oil

Stir all together in a bowl while preheating your waffle iron.  Only stir until everything is moist, do not over stir.  Bake according to your waffle iron directions.  Serve with butter and sugar free syrup or cinnamon, sweetener, whipped cream, or whatever you wish!  This is going to average about 6 carbs per waffle when made with the oat bran but less if you substitute flax meal.

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