Oh. yes. you. can! Diabetic Kitchen now has a NEW even lower carb pancake and waffle mix.
My mom loves them plain. My grandkids think they are the best pancakes and waffles they have ever had. To top it all off they are healthy for you. The pancake recipe is on the can … here is what you do to make waffles.
These waffles (or pancakes) are a canvas for your imagination. Add some spice to your batter, like cinnamon. Start with 1/4 teaspoon. Add more if you like a stronger flavor.
Feeling like fall? Add some pumpkin spice instead.
Feeling nutty? Add some chopped pecans or walnuts. You can add to the batter or sprinkle some on top of the waffle before you close the lid. That way those that want nuts can have them. Those that don’t won’t!
Feeling fruity? Add your favorite fruit like fresh blueberries to the batter or just sprinkle some on top the finished waffle with your butter and preferred topping.
Topping or not? We personally use cinnamon whipped cream with real maple syrup or raw local honey. You won’t need a lot. Don’t want to use topping? Don’t! I like my waffle dipped in butter!
Cook according to your waffle iron instructions. Mine has an automatic timer so they are perfect every time.
The size of your waffle iron will determine how many waffles you will get.
My waffle iron is 8 inches in diameter and will make 3 heart shape waffles (3 inches at the widest part). I use 2 tablespoons of batter for each one of the hearts. Spread the batter to the perimeters of each waffle – (no matter what iron you have). This recipe will make 8 of my heart waffles.
Just a side note: If you are using 2 tablespoons of prepared batter, you will get 8 pancakes or waffles per recipe. If you have a larger waffle iron and use more than 2 tablespoons of prepared batter per waffle, you will need to do the math for your nutritional information.
Now for the yummy part …
Top with melted butter, fruit, nuts and/or cinnamon whipped cream if desired. Enjoy!
- ¾ cup Diabetic Kitchen Pancake & Waffle mix
- ¼ cup Heavy Whipping Cream
- 2 TBL of unsalted butter, melted
- 1 TBL + 2 tsp water
- 2 eggs, large
- Place Diabetic Kitchen dry mix in mixing bowl. Set aside.
- Melt butter. (Melt a little extra for your finished waffles, if desired).
- Break eggs into a small bowl and whisk with a fork. Add heavy cream, water and melted butter. Stir to combine.
- Pour wet ingredients into dry ingredients. Use rubber spatula to get all the wet ingredients into the mixing bowl. Stir to combine wet and dry ingredients.
- Heat waffle iron according to your waffle iron directions. Add appropriate amount of batter (according to iron instructions) in the waffle iron. Close lid and wait for the automatic timer to ring.
- Lift lid and gently remove waffles from waffle iron. Use a fork or a chopstick to help remove them.
- The size of your waffle iron will determine how many waffles you will get.
- My waffle iron is 8 inches in diameter and will make 3 heart shape waffles (3 inches at the widest part). I use 2 tablespoons of batter for each one of the hearts. Spread the batter to the perimeters of each waffle – (no matter what iron you have). This recipe will make 8 of my heart waffles.
- Top with melted butter, fruit, nuts and/or cinnamon whipped cream if desired.
Every hand is different. While we recommend 2 TBL of batter for each pancake, depending on if you are measuring scant or rounded or exactly right for each pancake you will have a different number of finished pancakes. The upteen-dozens of times we have made this the average has been SEVEN pancakes per recipe using our two tablespoon scoop. Obviously we are rounding the scoop of batter instead of leveling it off. That is why we are providing more information so that you can see the difference in nutritional value each size pancake you might be making.
This would be the same for waffles. If your waffle iron is bigger, then see how many tablespoons you are using to fill it. Remember 4 level tablespoons batter = 1 serving.