Friday, November 16, 2012


Wow I have really neglected my poor little food blog! Shame on me! I find it ironic though, that my last post back in February was also a waffle recipe! This one is totally different, although very tasty! I had to come back to this recipe and edit the photo! I just couldn't look at the sad photo anymore, that I had on here before!  I have always tried not to "overdo" it in the cooking and baking department here at home since my husband is diabetic. Many of the luscious recipes you see on here were made for a church fellowship or for dinner guests that we had in our home. Recently though, it is my undying quest to see my hubby be totally insulin free - no more shots. 9/10 of that is going to be done through our diet. Although I titled this "Low Carb - Gluten Free" I'm not totally beating the gluten free drum just yet. The idea was just recently introduced to us as a possible help with several health issues. But since one of the health issues we are dealing with is diabetes, I also have to consider carb intake. So for me to replace regular carbs with gluten free carbs really doesn't help the sugar reading. It is just easier for us to go w/out certain things like bread, pasta & desserts. Every once in a while though you find a golden nugget. That's what this little recipe is. The first time I made it I used a small, individual size omelette pan. It worked fine that way, to make the mix into pancakes. This morning I made fluffly, golden brown, belgian waffles for our grandchildren for breakfast. Hubby came into the kitchen and said, "Man what I wouldn't give to have one of those for breakfast!!" So I got to thinking ..... Hmmm... I'll bet I could cook my cream cheese pancakes in the waffle iron. But they needed a little tweaking to make them puffier - so I added the baking powder. Also the cinnamon. As best I could figure, I believe they are about 2 or 2.5 carbs each. If you are doing low carb or gluten free, I dare you to give these a try! You will be pleasantly surprised. I promise!

Yield: 2 waffles

4 oz cream cheese
4 eggs
1 tsp vanilla
1/4 tsp cinnamon (or to taste)
2 tsp Splenda (or sweetener of your choice)
1 tsp. baking powder
1 - 2 Tblsp Superfine Almond Flour

Heat Belgian waffle iron until it reads "ready." While it's heating, combine all ingredients in blender, magic bullet or food processor. They all work fine. Blend on high until the batter is smooth and cream cheese is completely blended in. Spritz waffle iron with spray of your choice or basted with butter. Pour half of the batter into the waffle iron and cook for 2 - 3 minutes or until light golden brown. Repeat with remaining batter. Serve with butter and if you desire - sugar free syrup. These are also VERY delicious with fresh fruit and whipped cream or butter & powdered sugar on them (or powdered Swerve if you're being strict), Depends on how many carbs you want to add.

* You may want to have a paper towel under your waffle iron to catch drips. My first one squeezed out the side and ran onto the cupboard and made a mess.