From: JMarselle@...
How about cereal, muffins or pancakes?


* Exported from MasterCook *

*Lo Carb Hot Cereal

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Flax Seed Meal
1 scoop Whey Protein Powder -- Vanilla or Chocolate
1 cup Walnuts
1 teaspoon Guar Gum
4 packets Splenda - Packets -- or flavored sugar free syrup
2 Tablespoons Butter
1/4 teaspoon Salt
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
2 cups Water

Mix and microwave for 2 minutes.

Remove and stir.

Microwave for another 2 minutes.

Serve with cream and sugar free syrup.

Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 490 Calories; 47g Fat (80.6% calories
from fat); 15g Protein; 10g Carbohydrate; 4g Dietary Fiber; 31mg
Cholesterol;
392mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 8 1/2 Fat.

NOTES : 9 NetCarbs per 2 cup serving with 40 grams of fiber.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Barbara's Low Carb Granola

Recipe By :Sonya Yencer
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1/2 cup SF honey
2 pkts Splenda
3/4 cup chopped walnuts-3 ECC
3/4 cup chopped pecans-3.75 ECC
3/4 cup sliced almonds-7.25 ECC
3/4 cup crude wheat bran-12.25 Ecc
3/4 cup unsweetened shredded coconut-4ECC
1 cup flax meal-0ECC
1 cup rolled oats-46
2 tsp. ground cinnamon-1.2 ECC
1/2 cup dried unsweetened cranberries--optional

Preheat oven to 350 degrees.

Melt the butter in a large saucepan, add the honey and Splenda and mix
well. Stir in all other ingredients. Spread the granola on a cookie
sheet and place on the center oven rack. Stir every 10 minutes or so,
and add the optional cranberries after 20 minutes. Bake another 10
minutes or until golden brown. After it cools, store in a tightly
covered container or plastic bag


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Per Serving (excluding unknown items): 813 Calories; 92g Fat (99.5% calories
from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 248mg
Cholesterol; 937mg Sodium. Exchanges: 18 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Dana Capender's Granola

Recipe By :(Dana Carpender, "500 Lowcarb Recipes")

Serving Size : 16 Preparation Time :0:00
Categories : Breakfast Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups rolled oats
3/4 cup sunflower seeds
3/4 cup sesame seeds
2/3 cup wheat germ
3/4 cup flaked -- unsweetened coconut
1/2 cup chopped walnuts
1/2 cup slivered almonds
1/2 cup wheat bran
1/4 cup flax seeds
1 teaspoon cinnamon
1/2 cup Splenda
3/4 cup vanilla-flavored whey protein powder
1/4 teaspoon blackstrap molasses
1/2 cup canola oil

1. Preheat oven to 250 degrees.
2. In a large, shallow roasting pan, combine all of the dry ingredients,
mixing them very well.
3. Stir the molasses into the canola oil; it won't really blend with it,
but
it will help the molasses get distributed evenly. Pour the mixture over the
dry ingredients, and stir until it's uniformly distributed.
4. Place in the oven and toast for an hour, stirring once or twice. Store
in a tightly covered container. Serve topped with cream or half-and-half.


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Per Serving (excluding unknown items): 270 Calories; 20g Fat (63.9% calories
from fat); 9g Protein; 17g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;
3mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 0 Other
Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Flax Meal Hot Cereal

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Wheat Bran
1 cup Flax Seed Meal
1/2 cup Whey Protein Powder -- or Soy Protein Isolate
1 teaspoon Salt
1/2 cup Walnuts
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 teaspoon Vanilla
1 cup Whipping cream

Mix and add enough water to get a good consistency. Microwave until hot.

Serve with heavy cream, flavored syrups.

Yield:
"4 cups"
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Per Serving (excluding unknown items): 1350 Calories; 126g Fat (77.1%
calories from fat); 29g Protein; 55g Carbohydrate; 29g Dietary Fiber; 326mg
Cholesterol; 2224mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2
Non-Fat Milk;
24 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0



* Exported from MasterCook *

*Cocoa Almond Muffins

Recipe By :Becky
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter -- softened
1 cup Splenda granular
5 large eggs
1/3 cup heavy cream
3 tablespoons sour cream
1 teaspoon vanilla extract
2 cups almond flour
1 teaspoon baking powder
1/3 cup unsweetened cocoa powder -- Droste
1/2 teaspoon ground cloves
1/8 teaspoon cinnamon
1 dash nutmeg

Cream butter and Splenda well. Add eggs, one at a time beating after
each.
Add heavy cream and sour cream. Add vanilla. In a separate bowl, mix
almond
flour with baking powder, cocoa, and spices. Gradually add the flour
mixture
to the butter mixture while beating. Pour into muffin tins, nearly
filling.
Bake at 350* for 20 minutes. Makes 12 large muffins.

Source:
"alt.support.diet.low-carb"
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Per Serving (excluding unknown items): 167 Calories; 17g Fat (87.8% calories
from fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 120mg Cholesterol;
186mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3
Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Almond Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
4 ounces cream cheese -- softened
5 eggs
1 cup Splenda granular
1 cup Whey protein powder -- Vanilla flavor
1 cup almond flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon lemon extract
non-stick spray

Preheat oven to 350 degrees.

Combine the butter, cream cheese and Splenda and mix well with an
electric mixer. Add the eggs one at a time, beating after each
addition.

Put all the dry ingredients in a separate bowl and stir to combine.
Slowly pour the egg/
Splenda/butter/cream cheese mixture into the dry ingredients and stir
to blend. Do not overmix! Add the extracts and stir briefly to
combine all the ingredients.

Spray the muffin pan with non-stick cooking spray (I used butter
flavor.) or line the pan with paper muffin cups. Pour in batter and
bake at 350 degrees for 20-25 minutes. (Baking time will vary
depending upon your oven, so watch them closely.) Serve warm.


Source:
"Celebrate Low Carb"
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Per Serving (excluding unknown items): 130 Calories; 13g Fat (88.5% calories
from fat); 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 109mg Cholesterol;
170mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : 5 Net Carbs per muffin

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Bran Flax Muffins

Recipe By :Recipe courtesy of Shannon's GG Deli in Milwaukie, Oregon

Serving Size : 24 Preparation Time :0:00
Categories : Breakfast Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Vital Wheat Gluten -- sifted
1 1/2 cups Flaxseed Meal
1 1/2 cups Oat Bran
1/2 cup Splenda Granular
1/2 cup Brown Sugar Twin
1 Tb Stevia
4 tsp Baking Powder
4 tsp Baking Soda
1 tsp Salt
5 tsp ground Cinnamon -- Saigon (Premium)
3 cups Shredded Carrots
3 Apples -- Tart like Granny Smith or Pippin, etc.)
peeled & shredded
1 cup Raisins
2 cups Hazelnuts -- Chopped
1 1/2 cups Milk
4 Eggs -- beaten
1 Tb Vanilla

Preheat oven to 350°F. Place foil or paper muffin liners into two
regular-sized muffin pans, set aside.

In a large mixing bowl place and blend all dry ingredients. In another
mixing
bowl place and beat all wet ingredients. Pour wet ingredients into dry
ingredients and mix until just blended.

Spoon batter into prepared muffin tins 3/4 full. Bake on middle rack of oven
for 15-20 minutes; test with toothpick. When toothpick comes out clean,
muffins are done.


Source:
"contributed by Nicolette M. Dumke"
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Per Serving (excluding unknown items): 146 Calories; 9g Fat (50.1% calories
from fat); 4g Protein; 16g Carbohydrate; 3g Dietary Fiber; 33mg Cholesterol;
403mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable;
1/2
Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Chandra's Delectable Almond Muffins

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick butter
4 oz cream cheese
1 cup sugar free syrup -- vanilla, almond or caramel -
mix
flavors for best results
1 cup whey protein powder -- Vanilla
1 cup almond flour
1 tsp baking powder
1 tsp vanilla extract
1 tsp lemon extract

Preheat oven to 350

cream together softened butter, softened cream chees and splenda (syrups)
beat long enough to make it really creamy, to incorporate air. Add eggs,
one at
a time beating after each on. Set aside.

Put all dry ingredients in a bowl and stir to mix. Add slowly to the egg
mixture, beat on low speed until well mixed, then add extracts and mix
again.
apray a 12 cup muffin pan, pour batter in, bak @ 350 for 20-25 min. until
firm
to touch on top. do not overbake.


Source:
"This recipe is based on one from Culinarycafe.com."
Yield:
"12 "
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1229 Calories; 131g Fat (95.2%
calories from fat); 10g Protein; 5g Carbohydrate; 0g Dietary Fiber; 373mg
Cholesterol; 1759mg Sodium. Exchanges: 1 Lean Meat; 25 1/2 Fat; 0 Other
Carbohydrates.

NOTES : (I added either 1/3 or 1/4 cup of cakablity, I might try just a low
carb bake mix next time to see how it turns out, I bought a zero carb bake
mix
so might try it in these)

Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Chocolate Flaxseed Muffins

Recipe By :Adapted to LoCarb by JMarselle from the Joy of Cooking
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Flaxseed Meal
1 c warm water
1/2 cup Soy Protein Isolate
4 T cocoa powder
6 T oil
1/2 c. Splenda Granular
2 tsp baking powder
2 eggs
1/2 cup Atkins Sugar Free Chocolate Flavored Syrup

Presoak Flax in Water.
Blend all ingredients. Grease muffin tin or use papers. Fill muffin tins
to
level and bake at 350 for 25 min.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1057 Calories; 114g Fat (90.4%
calories from fat); 7g Protein; 20g Carbohydrate; 11g Dietary Fiber; 31mg
Cholesterol; 148mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 22
1/2 Fat; 0
Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Coffee Cake Muffins

Recipe By :Judi (Island Girl)
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Muffin Batter:
1/4 cup canola oil
2 eggs
1/2 cup heavy whipping cream
1 cup water
1 1/2 cups soy flour
1/2 cup 100% whey protein powder -- Protein Vanilla Praline
3 tablespoons Splenda
1/8 teaspoon Stevia powder (white)
1 teaspoon ground cinnamon
2 teaspoons ground ginger
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons vital wheat gluten

Preheat the oven to 375 degrees.

Muffins:

Whip the egg, cream, oil, and water together.

Sift dry the ingredients together and then whisk them into egg mixture. Mix
well, but do not overbeat or the muffins will be tough. The mixture should
be pourable.

Spray 12 muffin tins with non-stick spray or wipe them with softened butter.

Spoon the muffin batter into muffin tins. (They should be about 2/3 full.)
Set aside and make the topping.

Topping:

Melt the butter and add protein powder, soy flour, and spices. Mix well.
(The mixture should be crumbly.) Add the nuts and stir to combine. well

Sprinkle the topping over the muffins. Lightly pat the topping down with the
bottom of a measuring cup. (This keeps the crumb mixture from falling off
when removed from muffin tin.)

Bake the muffins for 25 to 28 minutes, or until a toothpick comes out clean.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 134 Calories; 11g Fat (72.6% calories
from fat); 5g Protein; 5g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol;
185mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk;
2
Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Pumpkin Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter -- softened
1 pkg cream cheese -- (8 oz) softened
1 teaspoon vanilla
6 eggs
1 can pumpkin -- (15 oz.)
1 cup splenda granular
1 cup pecan meal
1 1/2 cups Whey Protein Isolate
1 tablespoon Vanilla extract
1 teaspoon cinnamon
2 teaspoons baking powder

Cream butter, cream cheese and splenda together. Add eggs and vanilla, mix.
Add pumpkin. Add dry ingredients. Mix.

Bake in a 350 oven for 20 min in greased muffin tins.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 142 Calories; 13g Fat (81.6% calories
from fat); 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 125mg
Cholesterol; 205mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2
Fat; 0 Other
Carbohydrates.

NOTES : 5 NetCarbs per muffin

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Walnut Bran Muffins

Recipe By :Adapted to LoCarb by JMarselle from the Joy of Cooking
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Wheat Bran
1 cup Hot Water
1/2 cup Vital Wheat Gluten
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 cup Splenda Granular
2 packets Sweet N Low
1 cup Walnuts
3/4 cup Half & Half
1/4 cup Coconut Oil
1 Egg

Soak Bran in Water.
Sift Gluten, then mix other dry ingredients, mixing in nuts last. Set
aside.
Beat egg, Half & Half, and oil together and add to dry ingredients,
stirring
gently to avoid making the gluten tough. Spoon into coconut oil greased
muffin tins and bake at 400 degrees for 20 minutes or until muffins pull
away from
the sides of the cups.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 124 Calories; 11g Fat (70.6% calories
from fat); 4g Protein; 6g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol;
152mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 0 Other
Carbohydrates.

NOTES : 18 carbs and 4 grams of fiber - 14 Net Carbs per large Muffin

Nutr. Assoc. : 0 0 0 0 0 0 5189 0 0 0 0


* Exported from MasterCook *

*Flax Seed Pancakes

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Pancakes

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
1/2 cup flax seed meal
1/4 teaspoon baking powder
2 eggs
2 Tablespoons butter -- melted
3 Tablespoons cottage cheese
1/4 cup cream
1 packet splenda - Packets
1/8 tsp. salt

Mix all ingredients together. You may need to add a little water to thin.
Fry as you would regular pancakes.

Source:
"This recipe is based on one from Culinarycafe.com."
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 519 Calories; 48g Fat (81.7% calories
from fat); 19g Protein; 5g Carbohydrate; 0g Dietary Fiber; 492mg
Cholesterol;
928mg Sodium. Exchanges: 2 1/2 Lean Meat; 8 1/2 Fat; 0 Other Carbohydrates.

NOTES : 6 grams usable carbs in the entire recipe.

Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

*Pancake Recipe

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs -- separated
2 Tablespoons cream cheese
3 packets Splenda - Packets
3 Tablespoons Butter -- for the Frying Pan

Beat egg whites until stiff peaks form. In separate bowl, beat egg
yolks, cream cheese, and splenda together. Carefully fold yolk mixture
into the egg whites, until uniform color, being careful not to break the
down too much of the volume.

With butter in the pan or griddle (medium-ish heat), drop spoonfuls of
the mixture to desired pancake size. I usually have to use the back of
spoon to spread the mixture into desired shape and size. Allow pancake
to cook until you can slide your spatula underneath it to flip it
without it falling apart on you. Allow it to cook until done. Pancakes
will be puffy in the initial stage of cooking, but will flatten out
while cooking second side.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 603 Calories; 58g Fat (85.0% calories
from fat); 19g Protein; 4g Carbohydrate; 0g Dietary Fiber; 686mg
Cholesterol;
603mg Sodium. Exchanges: 2 1/2 Lean Meat; 10 Fat.

NOTES : They have an ever-so-slightly eggy taste to them, which kind of
reminds
me of French toast. I like to sprinkle them with cinnamon and
splenda. I have also taken some cream cheese, blended it with cocoa
and sweetener, and rolled these little crepe-like pancakes up with the
cocoa-cheese mixture inside (if you do this, allow them to cool first,
or the cheese mixture will run). These worked well as little snacks to
serve to my guests.


Nutr. Assoc. : 0 0 0 0


* Exported from MasterCook *

Almond Coconut Pancakes

Recipe By :by Marie Sooklaris
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 oz. almond meal
1/4 oz. Coconut Meal
1 oz. soy flour
1/4 teaspoon Splenda Granular
1/4 teaspoon cinnamon -- grated
1/16 teaspoon clove -- ground
1/16 teaspoon nutmeg -- grated
1 teaspoon baking powder
1/8 teaspoon salt
1/2 Cup whipping cream
1/8 Cup water
2 large eggs

Mix dry ingredients, then add eggs, cream and water and stir to blend well.
Heat well-functioning non-stick skillet to medium high and add enough
coconut
oil to create a small pool.

Pour about 1/8 C. of batter into a pool of oil in skillet. Tip skillet to
move oil to empty section and pour another 1/8 C. batter, and repeat until
space no longer available. After pan side is browned, flip over and fry
other side until nicely browned. Repeat process until batter is gone.

This batter is sweetened and flavored with the stevia and the cinnamon,
nutmeg, and cloves and really does not need syrup.

It makes a perfect foil for two eggs fried over easy swimming in butter.
Dash of crunchy sea salt and cracked green peppercorns atop eggs and chow
down.


Source:
"Lo Carb website"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 393 Calories; 32g Fat (71.0% calories
from fat); 17g Protein; 12g Carbohydrate; 2g Dietary Fiber; 269mg
Cholesterol;
458mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 5
Fat; 0 Other Carbohydrates.

NOTES : 17 NetCarbs for the entire recipe, 8.5 NetCarbs per serving

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Almond Vanilla Pancakes

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Tablespoon almond flour
1 Tablespoon sour cream
1 Tablespoon water
1 egg
1/2 teaspoon baking powder
1 packet Splenda - packets
1/4 c Sugar Free Maple Flavor Syrup
2 Tablespoons Oil

Mix all the above together. If the consistency is too thick for your
personal
taste, splash on a bit more syrup.
Pour on nonstick griddle surface (I even drizzle a little oil on the pan and
spray my spatula with Pam, because they can be a bit difficult to turn).

Source:
"Lo Carb website"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 169 Calories; 17g Fat (90.6% calories
from fat); 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 97mg Cholesterol;
154mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 0 Other
Carbohydrates.

NOTES : Recipe makes 2 large pancakes. I use butter and SF maple syrup on
them. We think they're downright yummy.

6 NetCarbs per serving


Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Didi's LC Pankcakes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c almond Meal
1/3 c Whey protein Isolate
1 tablespoon Vanilla extract
2 eggs
1/8 tsp. salt
2 tsp. baking powder
2 tablespoons Vital Wheat Gluten
4 Tablespoons Whipping cream
4 Tablespoons butter -- melted
1/2 cup water -- (1/2 to 1/3)

Mix the dry, make a well add the wet, stir just like pancakes... and griddle
till done... just like "normal"...


*Note: I had a hard time "rolling them" for my piggie blankets this time,
and
I think it's just the texture of the almond batch this time... anyway, I
added 2 Tbls of vital wheat gluten, and you guys, they came out even more...
believe it or not, like a real pancake*


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 337 Calories; 26g Fat (66.5% calories
from fat); 17g Protein; 12g Carbohydrate; 0g Dietary Fiber; 145mg
Cholesterol;
464mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 4
Fat; 0 Other Carbohydrates.

NOTES : 7 Netcarbs per serving

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Flaxseed Meal Pancake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
3 Tbsp. flaxseed meal
1 Tbsp. psyllium husks
1/8 tsp. salt
2 tsps. Splenda
1 tsp. baking powder
a dash of vanilla

Stir until combined. You can add a couple teaspoons of water if you think
it's too thick. Pour into a hot pan and cook until browned on both sides.
Serve with sugar free maple syrup.

Source:
"The Go Diet"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 134 Calories; 9g Fat (60.1% calories
from fat); 11g Protein; 2g Carbohydrate; 0g Dietary Fiber; 374mg
Cholesterol;
865mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

GiGi's Weekend Breakfast Pancakes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 scoops Whey Protein Isolate
1 Tablespoon vanilla
1 teaspoon maple extract
1/8 teaspoon salt
1 Tablespoon brown sugar twin
2 tablespoons whipping cream
1/4 Cup seltzer water
1 1/2 tablespoons butter -- melted

Mix until blended. Add one tablespoon oil to a hot fry pan or griddle.
Pour
1/4 of the mix into hot pan. When bubbles quit rising and pancake is
semi-firm, flip and brown on other side. Makes four large pancakes or 8-10
smaller
ones.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 73 Calories; 7g Fat (92.2% calories
from fat); trace Protein; 1g Carbohydrate; 0g Dietary Fiber; 22mg
Cholesterol;
113mg Sodium. Exchanges: 0 Non-Fat Milk; 1 1/2 Fat.

Serving Ideas : Serve with butter and low carb syrup or mashed strawberries
and whipped cream.

NOTES : 6 NetCarbs per serving.

These rise just like regular pancakes, bubble just like the regular and the
texture and taste are fantastic!!

Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

IHOP style Pumpkin Pancakes

Recipe By :by Todd Wilbur
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1 1/4 cups buttermilk
4 tablespoons butter -- melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice


1. Preheat a skillet over medium heat. Coat pan with oil cooking spray.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large
bowl. Use an electric mixer to blend ingredients.
3. Combine remaining ingredients in a small bowl. Add dry ingredients to wet
ingredients and blend with mixer until smooth.
4. Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inch
circles.
5. When the batter stops bubbling and edges begin to harden, flip the
pancakes. They should be dark brown. This will take from 1 to 2 minutes.
6. Flip the pancakes and cook other side for the same amount of time, until
dark brown.

Description:
"During the holiday season this particular pancake flavor sells
like...well, you know. It's one of 16 varieties of pancakes served at this
national
casual diner chain. You can make your own version of these delicious
flapjacks with
a little canned
pumpkin, some spices and traditional buttermilk pancake ingredients. Get
out the mixer, fire up the stove, track down the syrup."
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 361 Calories; 15g Fat (37.9% calories
from fat); 10g Protein; 45g Carbohydrate; 1g Dietary Fiber; 127mg
Cholesterol;
578mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2
Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Joy of Cooking Buttermilk Pancakes

Recipe By :JMarselle
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Vital Wheat Gluten
1/2 cup Low Carb Chef's Flour Blend
1 teaspoon Salt
1/2 teaspoon Baking Powder
3/4 teaspoon Baking soda
2 whole Eggs -- Beaten
3 Tablespoons Oil
2 cups Buttermilk
3 Tablespoons Splenda - Liquid -- Flavored

In a small bowl, mix all dry ingredients. Sift together dry ingredients
twice into a larger bowl.

Beat eggs, add oil and buttermilk and Splenda in small bowl. Beat all
ingredients until well mixed.

Stir wet mixture into dry mix, stirring well mixing out the majority of
lumps.

Fry in butter or oil.

Source:
"Modified to Low Carb from The Joy of Cooking"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 246 Calories; 13g Fat (46.3% calories
from fat); 16g Protein; 19g Carbohydrate; 9g Dietary Fiber; 98mg
Cholesterol;
1007mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 0
Other
Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Real Pancakes

Recipe By :from Tina MacDonald
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons wheat gluten
2 tablespoons Heavy Whipping Cream
1 tablespoon Water
1 tablespoon olive Oil
1/2 teaspoon Baking Powder
2 eggs
1 teaspoon splenda

Makes 2 very nice size pancakes
Mix all ingredients together. I used a fork to mix everything up real well.
Fry in a pan just like you would normal pancakes. They rise, and brown just
like regular pancakes and taste great!

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 252 Calories; 18g Fat (64.0% calories
from fat); 21g Protein; 2g Carbohydrate; trace Dietary Fiber; 207mg
Cholesterol; 209mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0
Non-Fat Milk; 3
Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

Tee's Pancakes

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz. ricotta cheese
2 eggs -- or 3
2 pkts splenda - Packets -- OR a splash of any DaVinci
1/4 c. oat flour
1/4 c almond flour
1/2 tsp baking powder
1 tsp. molasses
1/2 tsp vanilla
1/4 cream

Thoroughly blend all ingredients and cook like regular pancakes.

Description:
"8-10 6 in. pancakes"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 697 Calories; 53g Fat (68.6% calories
from fat); 38g Protein; 17g Carbohydrate; 0g Dietary Fiber; 541mg
Cholesterol;
570mg Sodium. Exchanges: 5 Lean Meat; 7 1/2 Fat; 1/2 Other Carbohydrates.

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