I have a confession to make.
I am getting tired of bacon and eggs.
I know, right?! If Canadian Bacon and I weren’t eating Keto, we’d be all over some oatmeal right now. Or we’d have cereal, or I’d make pancakes or waffles. There was a pretty big diversity to breakfast foods pre-keto. A few weeks ago, I made some cream cheese and egg pancakes. They turned out more like crepes, and my attempt the following weekend to tweak the recipe and make them “fluffy” ended in disaster.
Not all of my kitchen experiments go as planned.
Finally, I went and bought a bag of almond flour and flax meal. My next 398245362 recipe posts are going to contain these two ingredients because they’re so damned versatile. Consider yourselves warned.
This morning I decided to make pancakes. Or waffles. Pancakes are easier, but waffles are crunchier. Waffles won out. I browsed Pinterest and Reddit for a bit, looking for a recipe, and finally decided to kind of combine these two.
Spoiler alert: They were pretty damned delicious.
Let’s be real here. My main motive for making these out of half flax and half almond is because flax is damned cheaper. Seriously, my bag of Bob’s Red Mill Organic Golden Flax Seed Meal cost $4.99. The Bob’s Red Mill Almond Flour cost $9.99. I’m cheap. Afterward, when I was inputting the nutrition into MyFitnessPal, I was able to come up with a bunch of other reasons. Hey! Flax is full of healthy Omega-3s! Hey, flax has less net carbs than almond! But yeah, basically I’m just cheap. I’m pretty sure you could make these solely with flax meal or almond flour, if you’d prefer them that way.
- 1/2c almond flour
- 1/2c flax meal (I used golden flax meal; you could use either, I’m sure)
- 1/4c pumpkin
- 3 eggs
- 2T heavy cream
- 2T Torani Sugar Free Caramel Syrup (spoiler alert: couldn’t taste it, next time I’m using sucralose)
- 2T butter (I’m sure coconut oil would be good, also)
- 1t baking powder
- 1/4t salt
- 1/4t nutmeg
- 1/4t ground cloves
- 1/2t cinnamon (you could just use pumpkin pie spice, but I didn’t have any on hand so I measured out the individual spices)
- I also used 1 serving of dark chocolate chips – I couldn’t tell they were in there, and next time I’m leaving them out. I put this here for disclosure’s sake, and because you can see them in the picture above, but I am going to remove them from the nutritional info because they were just a waste.
Dump all that shit into your KitchenAid and combine. If you don’t have a KitchenAid, consider getting one because they are miraculous tools. I love mine with the fire of a thousand suns.
I didn’t take a picture of this step because I got too excited about how delicious breakfast was going to be, but you should pour about 1/2c of batter into your waffle iron. This will, of course, vary with the size of your waffle iron. Or if you don’t have a waffle iron, fuck it, just dump some batter onto a hot skillet and make pancakes. It’s the same thing.
Also, make some bacon. I use the method where I line a baking sheet with foil and stick it in a cold oven set to 400 degrees for about 15-20 minutes. I prefer that over frying because it’s a lot easier and I don’t get burned, twisty bacon or oil popped on my hands.
Once I finished my waffles, I was like… damn… you know what would taste good on these? Some caramel pumpkin spice whipped cream. So I made some.
Ingredients – Whipped Cream
- 6oz heavy cream
- 2T Torani Sugar Free Caramel Syrup (you COULD taste it this time and OMGGGGGG!!!!!!)
- 1T pumpkin
- dash or two of cinnamon (I got lazy and didn’t bust out the nutmeg and cloves for this one
The easiest, and coolest way to make whipped cream is to just combine all the ingredients in a mason jar and strap it in to your blender. Did you know that most mason jars fit normal sized blenders? You can just lay the gasket and the blade onto the top, then screw the little plastic ring on. No need to covet a Magic Bullet when you can use your existing full-sized blender in the same way!
I really wish I’d thought to take pictures of this, but I didn’t :( Next time I whip something up I’ll do so. It’s super fast – only takes about 30 seconds to produce perfect consistency whipped cream. It’s a helluva lot faster for me in the blender than in my KitchenAid.
Add about 1/8th of a cup of sugar free syrup, and you get this:
These pancakes were damned delicious and I’ll definitely make them again. I’m probably not done tweaking the ingredients, like I said. I encourage you to try whipping some up too.
My batter-to-waffle-iron ratio brought me a total of 3 waffles. CB and I split one. Really though we probably could have fed a third person and still been satisfied… we were just feeling particularly gluttonous this morning. I went ahead and left the serving size in MFP at 2.
The whipped topping added an additional 150 calories and 15g of fat. MyFitnessPal keeps crashing (I think the site is undergoing maintenance right now) so I can’t take a screenshot of that, but you can calculate it out yourself if you don’t take my word for it :)
Kind of a large breakfast – a couple hundred calories larger than my normal bacon and eggs – but this held me all damned day. I ate it at noon, went to work at two, and wasn’t even hungry on my lunch break at 6. It was a solid, delicious meal and I can’t wait to try tinkering with the recipe again!