Low Carb Pancakes

2 posts in 1 day?!? whaaaaat!! Actually, this one belongs with the other one, but I couldn't get it all out at one time, so here we go with post 2 for the day! :)

Decided to make waffles instead of pancakes because I have yet to use the waffle maker I got for Christmas that mom, Spenser, and Michael fought for during Black Friday! However.... I think these work better in pancake form. I did alter the recipe to what I thought would give me really good waffles, but really there were just pancakes in waffle shapes.

This isn't my recipe entirely. A girl doing xyngular with me posted it in our recipe group on My Fitness Pal. She found the recipe in a really old cookbook.... see cookbooks are still gems :)

Low Carb Ricotta Pancakes

4 eggs 
1 cup ricotta cheese 
1/2 vanilla flavored whey protein powder
1 teaspoon baking powder 

optional

blueberries

bananas

walnute or pecans

chocolate chips

Spray griddle with non-stick cooking spray.

In a mixing bowl, whisk together the eggs , butter, and ricotta until smooth. Whisk in the protein powder, baking powder. Mix until well combined. 

Drop batter onto the griddle... amount depending on your preference of size. Flip pancake when it starts bubbling.

Serve with real butter, sugar-free syrup or jelly, or Splenda and cinnamon.

Nutrion Facts (no options added or topping) 

Serving: 1 waffle

Calories: 182

Fat: 13 g

Sodium: 87 mg

Carbs: 2.8 g

Fiber: 0

Sugar: .6 g

Protein: 14 g

***I use full fat everything because I am on a low carb diet, and low fat means high sugar and carb count.
****Nutrional Facts are based on the brands of ingredients I used. I sit in the store and read every label to get the best facts. That may not be the case for you.

Peace, Love, and Geaux Tigers

P.S. On the blog tomorrow-------- CHEAT Day (Pasta Edition)

Meal Planning Monday

Monday- Last day of the 8 day challenge, so today is a shake day!

Shake Recipe for the day (PB&J shake)

8 oz. almond milk

1 scoop of lean

1 oz. global superblend fruit juice

1 tbsp. PB2

Tuesday- Breakfast for dinner

Low carb/ Protein waffles (recipe will be on weight loss wednesday)

Scrambled Eggs

Breakfast Sausage

Wednesday- Leftover chili with Quinoa from Sunday

Thursday- BBQ Bacon Cheeseburger and Brussel Sprout Skillet from Words & Whisks Blog... I found this recipe under the Low Carb section on The Tasty Kitchen Blog!! I'm pretty excited about this recipe. I recently tried brussel sprouts and the aren't that bad... this should make them AMAZING!!

Friday- Either Leftover chili or Brussel Sprout Skillet

Saturday- Paleo Tilapia from last week because I never cooked it, or hibachi with the family for my dad's birthday/father's day!

Sunday- Crock Pot Honey Mustard Whole Chicken

I am seriously sooooooooo excited about this! I am sooooo obsessed with honey mustard. I bought a whole chicken a few weeks ago, and it's been in my freezer. I plan on eating this for Sunday lunch with  a strawberry spinach salad and some corn!! Then, I plan on using the leftover chicken during the week for salads, chicken pizza, a maybe a past dish! 

French Toast Casserole

This is a quick and easy (and really really good) breakfast casserole (there is just something about the word casserole that I do not like... not sure what, but I just do not like it).

Ingredients

Casserole
1 loaf of french bread, cut into slices
3 cups of mixed berries, fresh or frozen
1 box of cream cheese
12 eggs, beat
1 1/2 cups of milk
2 tablespoons of cinnamon
2 tablespoons of vanilla extract
Powder Sugar, for decoration

Syrup
1 bag of frozen berries
the juice of one lemon
the zest of one lemon
1/2 cup of sugar

Heat oven to 350 degrees. Spray a casserole dish with non-stick spray.
Stager slices of french bread into the casserole dish at an angle.
Scatter mixed berries on top of the bread, and in between the layers of bread.
Place dollops of cream cheese in between the layers of bread, as well.
In a mixing bowl, combine eggs, milk, cinnamon, and vanilla.
Pour liquid mixture evenly over bread.
Bake for 30 minutes, or until the middle of the casserole isn't real jiggly.

*This picture was taken before it went into the oven.
In a medium saucepan, add mixed berries, lemon, and sugar.
Bring to a boil, stirring often.
Lower heat to low (1-2).
Let the sauce simmer for 5 minutes or so, until the mixture has formed a syrup.

Serve a piece of french toast with a little syrup on top, dusted with powdered sugar.

***will try to remember to post a picture as soon as I take one of the finished plate.