Whey Oat Waffles

Whey Oat Waffles. So now that I’ve got my soured whey and oat starter… it’s time to make it into waffles! Because, of course, I have to try out my ‘thrift store new’ waffle iron! I’ll link the recipe for the starter at the end of the recipe, before the picture instructions, in case you haven’t seen that.

If you are following THM this is an E with appropriate toppings. 1 waffle is a serving size.

Whey Oat Waffles
1/2 cup garbanzo flour
1/2 cup quinoa flour
1/2 cup coconut flour
2 Tablespoons baking powder
1 Tablespoon Pyure or Monk Sweet or Super Sweet
1 teaspoon salt
1 cup water
2 Tablespoons oil
4 cups Whey Oat Starter
1 1/2 cups egg whites
1/2 teaspoon xanthan gum

Instructions:
In a bowl combine the garbanzo, quinoa and coconut flours, the baking powder, sweetener and salt. Mix. Add the water and oil. Mix until combined. Add the Whey Oat Starter. Stir until mixed well. Lightly beat the egg whites and xanthan gum till white and frothy. I just put them in my blender for about a minute. Add to mix. Mix just till combined. Lightly spray a heated waffle iron with coconut oil. Pour about 3/4 cup batter in the waffle iron. Cook. Mine has to be flipped and cooks till the light shuts off. Approximately 4 minutes. When it is done, gently open the iron. You may need to gently wiggle the handle up and down till one side of the waffle releases from the iron. When it is open, carefully loosen the corners or edges and lift the waffle off. I like to eat mine topped with yogurt for more protein. The kids often have theirs with butter and maple syrup or honey.

Here is the recipe for the starter:

Whey Oat Starter

I’ll give you the directions again with pictures, so you can better ‘see’ the process. Directions are UNDER each picture. 🙂

In a bowl combine the garbanzo, quinoa and coconut flours, the baking powder, sweetener and salt. Mix.

Add the water and oil. Mix until combined.

Add the Whey Oat Starter. Stir until mixed well.

Lightly beat the egg whites and xanthan gum till white and frothy. I just put them in my blender for about a minute. Add to mix.

Mix just till combined.

Lightly spray a heated waffle iron with coconut oil. Pour about 3/4 cup batter in the waffle iron. Cook. Mine has to be flipped and cooks till the light shuts off. Approximately 4 minutes.

When it is done, gently open the iron. You may need to gently wiggle the handle up and down till one side of the waffle releases from the iron. When it is open, carefully loosen the corners or edges and lift the waffle off.

I like to eat mine topped with yogurt for more protein. The kids often have theirs with butter and maple syrup or honey.

Enjoy!!

Gluten Free Pancakes

I will give you my huge recipe first, which feeds my family of 13! Although, if you were making these just for yourself, and trying to stay within the carb limits of THM…it would serve around 30! 🙂 My kids have pretty healthy appetites! Following the huge recipe, are recipe amounts for 8 Trim Healthy Mama size servings, and then, I’ve even included the single serve recipe amounts! 🙂

Gluten Free Pancakes (large family recipe)

Dry:
6 cups oat flour (I grind rolled oats in the vitamix!)
1 cup coconut flour
1 cup quinoa flour (I also grind this in my vitamix)
1 cup garbanzo (chickpea) flour
1/4 cup baking powder
1 teaspoon salt
1/2 teaspoon THM stevia extract

Wet:
24 ounces or 3 cups Greek yogurt
3 cups egg whites
6-8 cups almond milk or water (start with the smaller amount, especially if using water)

Instructions:
Combine the dry ingredients,and mix.

(Now’s a good time to begin to heat your skillets. I use a medium low heat.. and adjust each skillet later as needed.)

Add the wet ingredients. Whisk well.

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Lightly spray your heated skillets (I use cast iron), with coconut oil. Or, if you don’t like using a spray, just get a small rag greasy with some coconut oil, and rub the skillets with it to lightly grease them.

I like to use a measuring scoop to dip the pancake batter. You can use any size for your family, but 1/4 to 1/3 cup scoops make a decent pancake for those following THM. (And you can have 2).

Pour (or scoop) some pancake batter into your skillet, fry till bubbly. Turn and fry the other side. Repeat till all the batter is gone! This will take awhile for this size recipe!

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He may not be a Trim Healthy Mama! But he will eat his Trim Healthy Mama’s pancakes!

Ingredients for smaller family:
(Or 8 THM servings)

Dry:
1 1/2 cups oat flour
1/4 cup coconut flour
1/4 cup quinoa flour
1/4 cup garbanzo flour
1 Tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon THM stevia extract

WET:
3/4 cup Greek yogurt
3/4 cup egg whites
1 1/2 – 2 cups almond milk or water

Single serve:

Dry:
3 Tablespoons oat flour
1/2 Tablespoon coconut flour
1/2 Tablespoon quinoa flour
1/2 Tablespoon garbanzo flour
1/4 rounded teaspoon baking powder (about 1/3 teaspoon)
Pinch of salt
Doonk of THM stevia extract

Wet:
1 1/2 Tablespoons Greek yogurt
1 1/2 Tablespoons egg whites
3-4 Tablespoons almond milk or water

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This is the single serve recipe. And pictured is my most often way of eating them. I heat up frozen blueberries in a little water. (Here I used 1 cup blueberries and 1/2 cup water). You could also sweeten and thicken them. But I enjoy them runny, and it is easy. I like how the blueberry juice soaks into the pancakes! 🙂

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Another favorite way to eat pancakes! It makes a good snack topped with my chocolate peanut butter sauce! lotsalittlelambs.com/chocolate-peanut-butter-sauce/