I first saw the recipe when my cousin Elizabeth shared it on Facebook from Pinterest. I asked her if she had made them and she said they were the best THM waffle recipe they had tried (out of quite a few!) I liked how they were an "S" as we probably tend to eat more "S" breakfasts than "E"s. So I tried them.... And even though they really can't be compared to regular white flour, carb laden waffles, they WERE the best THM ones I have had! ;)
{pancakes topped with blueberries and heavy cream whipped with a dash of powdered xylitol}
About a week after first trying the waffles, MBug asked if we could pretty please have pancakes for breakfast. I decided I would try this new waffle recipe and just make pancakes. Guess what?! They worked splendidly! So whatever mood you're in for, you can make either one from the same recipe! How cool is that?! ;)
I also made up several bags of the dry ingredients so that there is a lot less to do on "Pancake Mornings" (the name is completely from MBug, lol). The pictures I took this morning of me whipping up a waffle batch are from the pre mixed bag! :)
Now for the recipe:
Almond Flour Yogurt Waffles
1 1/3 cups almond flour
2 tbsp granulated erythritol ( I used powdered xylitol)
2 tbsp vanilla whey protein powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum ( I have been out of this and have been using glucomannan instead)
1/4 tsp salt
4 large eggs
6 oz FAGE Total Greek Yogurt ( I just use whatever Greek yogurt is in the fridge, lol)
3 tbsp butter, melted and cooled
1/4 cup almond milk
Preheat waffle maker and grease well.
In a medium bowl, whisk together almond flour, erythritol/sweetener, whey protein, baking powder, baking soda, xanthan gum and salt. Set aside.
Separate the whites and yolks of two of the eggs. In a clean dry bowl, beat the whites until they form stiff peaks. (I have also done all four eggs this way and could tell no difference)
In another medium bowl, whisk together yogurt, egg yolks and remaining eggs until combined. Stir in almond flour mixture, then add melted butter and almond milk, and stir vigorously until thoroughly combined. Gently fold in beaten egg whites.
Spread approximately 1/4 cup of batter on each 4-inch section of the prepared waffle iron (my waffle iron is two 4-inch square sections. For round waffle irons, use your best judgement on the amount of batter needed). Close iron and let cook 4-5 minutes, or until waffles are golden brown. Remove waffles and repeat with remaining batter.
Makes 10 4-inch square waffles. Each waffle has 4.2 g of carbs and 1.3 g of fiber. Total NET CARBS per waffle = 2.9 g.
Read more at http://alldayidreamaboutfood.com/2011/11/almond-flour-yogurt-waffles-low-carb-and-gluten-free.html#Y0mWPULQdS8wgep3.99
{getting ready to make waffles this morning!}
{the egg whites, especially if one whips all four like I did this morning, make the batter FLUFFY!}
{they are a bit thinner than my yogurt and white flour recipe, but still turn out nice}
P.S. The best part of these pancakes is that amazing whip cream! It was so delicious! Why do we ever buy the fake stuff in plastic container from the store???
Another amazing thing??? Even though it seems like an incredible guilty indulgence, on the THM lifestyle plan it is completely approved!!! (With "S" meals) That makes me so happy! ;)
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