Tweet
This is a cut and paste of what I posted in the dessert forum. But it makes a great breakfast.
I tried these out this morning for breakfast (more for my kids than for me). And they were VERY good. I would serve them as a dessert with whipped cream. Not exactly induction safe, but fine for the mid to latter days of OWL, and of course Maintenance. This recipe was adapted from Susan Watson's recipe in "Sugar Free Toddlers." Hers was much blander, and of course not sweetened with Splenda! By the way... there is plenty of sugar in her cookbook in the form of grape and apple juice concentrate. Funny how everyone is trying to go sugar free and think that the sugar in juice is somehow better. Not enough people embracing the idea that sugar is sugar no matter where it came from.
1 1/4 cups canned pumpkin
1/2 cup cream
3 eggs
1/2 cup ground flaxseed
1 tsp lemon juice
1 tsp cinnamon
dash of clove
dash of ground ginger
1/8 tsp salt
4 packets of Splenda
Oil for pan--use something that has a high smoke point, like grapeseed. I used olive, and it smoked a little bit. Kind of stunk up the house, and definitely not healthy.
Combine thoroughly all ingredients in a mixing bowl. Heat a few tablespoons of oil in a large frying pan on medium/high heat or on an electric griddle set for around 375F (the setting on which you would do pancakes).
When hot form 2 inch patties no thicker than 1/4 of an inch (any thicker and they will not cook properly). Saute each side of patty until golden brown--approximately 3 minutes each side. You need to cook the first side thorougly or you will not be able to flip it. Drain on paper towels and cool slightly before serving. Makes approximately 8 cakes.
Add a little splenda sweetened whipped cream to the top of each cake a serve with just a dash of ground cinnamon for garnish.
The entire recipe has 59 grams of carb with 22 of those being fiber, giving us a net of 37 grams of carb. That works out to 4.625 for each cake, not including any added whipped cream.
Enjoy!
Hayley
I am also posting this in the "other" section for those who might be looking for a different breakfast.
I tried these out this morning for breakfast (more for my kids than for me). And they were VERY good. I would serve them as a dessert with whipped cream. Not exactly induction safe, but fine for the mid to latter days of OWL, and of course Maintenance. This recipe was adapted from Susan Watson's recipe in "Sugar Free Toddlers." Hers was much blander, and of course not sweetened with Splenda! By the way... there is plenty of sugar in her cookbook in the form of grape and apple juice concentrate. Funny how everyone is trying to go sugar free and think that the sugar in juice is somehow better. Not enough people embracing the idea that sugar is sugar no matter where it came from.
1 1/4 cups canned pumpkin
1/2 cup cream
3 eggs
1/2 cup ground flaxseed
1 tsp lemon juice
1 tsp cinnamon
dash of clove
dash of ground ginger
1/8 tsp salt
4 packets of Splenda
Oil for pan--use something that has a high smoke point, like grapeseed. I used olive, and it smoked a little bit. Kind of stunk up the house, and definitely not healthy.
Combine thoroughly all ingredients in a mixing bowl. Heat a few tablespoons of oil in a large frying pan on medium/high heat or on an electric griddle set for around 375F (the setting on which you would do pancakes).
When hot form 2 inch patties no thicker than 1/4 of an inch (any thicker and they will not cook properly). Saute each side of patty until golden brown--approximately 3 minutes each side. You need to cook the first side thorougly or you will not be able to flip it. Drain on paper towels and cool slightly before serving. Makes approximately 8 cakes.
Add a little splenda sweetened whipped cream to the top of each cake a serve with just a dash of ground cinnamon for garnish.
The entire recipe has 59 grams of carb with 22 of those being fiber, giving us a net of 37 grams of carb. That works out to 4.625 for each cake, not including any added whipped cream.
Enjoy!
Hayley
I am also posting this in the "other" section for those who might be looking for a different breakfast.