Pancakes, Waffles & French Toast

6.6 grams of protein each

Makes 10

1 ½ cups of a high protein pancake mix, I use Kodiak Buttermilk & Flapjack mix

1 tsp of baking powder

¼ tsp of salt

2 eggs

½ cup ff plain Greek Yogurt

3 tbsp of a zero-calorie white sweetener, I used Lakanto Monkfruit

1 tbsp of lemon zest

3 tbps of lemon juice (fresh)

½ cup of unsweetened plain almond milk

1 tsp of vanilla extract.

In a large mixing bowl; combine pancake mix, powder, and salt. In a medium bowl combine sweetener and zest, whisk in the remaining wet ingredients. Add wet to dry and mix until incorporated and smooth. 

Use ¼ cup of batter for each pancake.

Yields 8 – 5.73 grams per waffle

1 cup (106 grams) of high protein pancake & waffle mix, I use Kodiak

1 cup of unsweetened almond milk, I use Kirkland Almond Beverage

2 large eggs

1 (32 grams) packet lower sugar cinnamon & spice instant oatmeal, I use Quaker

1 tsp of baking powder

¼ tsp baking soda

1 tbsp zero calorie sweetener, I used Truvia

½ cup large hole shredded apple, skin on. I use Cosmic Crisp

In a medium bowl whisk together eggs & milk, add oats and sweetener. Preheat waffle iron while the oats soak.  Then add pancake mix, soda & powder, whisk, fold in shredded apple.  Use ¼ cup of batter per waffle, mine makes 4 at a time.

Top with 1 oz. of no sugar added apple pie filling and maple syrup.

To freeze: separate each with parchment paper and place in freezer bag for up to 2 months 

I think someone was asking about Kodiak Pumpkin Pancakes, well I think these will be worth the wait. Hubby, "Can't even tell they are healthier."

12 Servings

240 grams Kodiak pancake mix (2 ½ cups)

1 ½ cups water

2 tsps ground cinnamon

½ tsp pumpkin pie spice

1 cup of pumpkin puree’

1 tsp vanilla

¼ cup sweetener, like Truvia

2 tbsp of brown sugar replacement, I use Truvia

1 tsp baking powder

Heat griddle to 375 degrees.

Mix Kodiak and water, then add in remaining ingredients. ¼ cup of batter for each pancake. Cook until edges are firm and bubbles have popped. Flip and continue to cook until bottom is golden brown.

Serves 8

¾ cup of High Protein Pancake mix, I use Kodiak Buttermilk plus 2 tbsps for crumble

1 tsp baking powder

Pinch of salt

2 large eggs

¾ cup Non fat plain Greek yogurt, I use Fage

2 tbsp of SF Maple Syrup plus 1 tbsp for crumble

1 tsp Vanilla extract

1/3 cup fresh or frozen blueberries (if frozen rinse with water)

3 Tbsp of Sweetener, such as Truvia or Lakanto Monkfruit

Crumble: small bowl - Mix 2 tbsps. oats, 2 tbsp Kodiak mix, 1 tbsp of syrup until incorporated.

Preheat oven 350 degrees, grease a 9” round cake pan.

Combine ¾ cup pancake mix, powder, salt in a medium bowl, set aside. Whisk remaining ingredients except blueberries in a separate bowl. 

Add dry to wet, whisk until combined, fold in blueberries, transfer to pan. Bake 20 minutes. Sprinkle crumble and bake an additional 8-10 minutes.  Let cool. Serve from same pan or you can try to remove it to a serving plate.  Top with fruit add maple syrup

For breakfast or dessert or both, delicious whenever you choose to eat these!!

Yields 5

½ cup Flour (60 grams)

1/8 tsp salt

2 large eggs beaten (1/2 cup total)

¼ cup unsweetened almond milk

1 tsp vanilla extract

1 tbsp of sweetener, I use Monkfruit by Lakanto

1 ½ cups of finely diced apple, I used a Cosmic Crisp and left the skin on.

2 tbsp of lite butter spread, I use Imperial 27% vegetable oil

Mix flour, sugar, salt, add egg, vanilla, & almond milk, whisk until smooth, stir in apples

Heat 12” skillet over medium-high heat, add 1 tbsp of butter, once butter is melted. Add ¼ cup batter for each,spread it out a little,  I could fit 3 pancakes at a time.  Cook about 4 minutes or until edges are firm, flip , continue to cook until crispy. Remove from pan. Melt remaining butter and cook last 2 fritters.

I dusted with a mixture of cinnamon/powdered sugar, added sryup and yum!!

1/4 cup of batter for each, will make 14 pancakes.

5.21 grams of protein per pancake

Great for meal prep!!! Bag them and store in fridge or freezer, microwave to reheat.

1 1/4 cup (132.5grams) of high protein pancake mix, I use Kodiak Buttermilk

1/2 cup of oats, blended to flour consistency.

1/2 tsp baking powder

2 large eggs

1 cup of fat free plain Greek yogurt. I used O'Organics this time

1/4 cup of sweetener, I use Lakanto, Monkfruit

2 tsp of vanilla extract

6 tbsp (1/4 +2tbsps) unsweetened plain almond milk (if you don't weigh the Kodiak mix, it might need more milk to reach pancake batter consistency)

1 1/4 cup of frozen, thawed mixed berries. Blackberries, raspberries blueberries.

Combine blended oats, pancake mix, powder in a medium bowl, in a smaller bowl whisk eggs with sweetener, add vanilla and yogurt whisk add to dry ingredient, mix, then add milk as needed. Fold in berries.

Makes 4

Preheat oven 400 degrees, grease 4 muffin wells

Add to blender:

4 Large Eggs

1/2 cup FFGY (Fat Free Greek Yogurt)

1 tsp Vanilla Extract

1/2 tsp Baking Powder

1 tsp Ground Cinnamon

Fill each muffin well with batter to the top without spilling out. Bake 20-24 minutes, Let cool in pan 10 minutes.

Remove from pan, eat with your favorite syrup, butter, jam, add fruit etc…  

Makes 3

1/2 cup plus 1 tbsp of high protein pancake mix, like Kodiak Buttermilk

1/2 cup water plus 1 tbsp

1 tsp cinnamon & ginger

1/4 tsp of nutmeg & allspice

2 tsp of brown sugar replacement, I use Lakanto Monkfruit

Whisk together, 1/4 cup batter per pancake. 

In a 10-12” non-stick skillet over med-high heat, add ¼ cup of batter.  Cook until edges are firm

and most of the bubbles have burst. Flip, do not press down, let it rise, continue to cook for 1-2 minutes.

Serve with favorite syrup!

Yields 9 at 1/4 cup batter each

1 Cup of High Protein Buttermilk Pancake Mix, I use Kodiak

1 cup of mashed banana (2 ripe bananas)

1 egg

1 tsp vanilla extract

3 Tbsp of Brown Sugar Sweetener, I like Lakanto Monkfruit

3/8 cup of water

Mash banana and egg, add vanilla, sweetener, water, whisk in pancake mix.

I use a 12" nonstick skillet, pour by 1/4 cup, cook over medium heat until edges are firm, flip, don't press down, continue to cook another 3-4 minutes.

Wrap cooled pancakes in plastic wrap, place in large freezer bag, microwave to reheat.

Serves 5

Whisk together in a shallow but wide pan or dish, a pie pan works great:

¼ cup of unsweetened almond milk

1 egg

1 tsp of sweetener like Truvia or Lakanto Monkfruit

1 tbsp of pumpkin puree

½ tsp vanilla extract

½ tsp pumpkin spice

5 slices of favorite low point bread, I used Orowheat Keto

Heat 10-12” non stick skillet on medium-high heat

Lay bread into mixture, let it soak for a few seconds, flip to coat other side, place flat into heated skillet and cook until brown/crispy, flip, repeat.  Cook 2 or 3 at a time.

Serves 9

Preheat oven 375 degrees, grease 8x8 baking dish

1 Can of 8 Reduced Fat Crescent Rolls, cut up to 1-2” pieces

2 Large Eggs

½ cup of Almond Milk

1 tsp of Vanilla extract

1-2 tsp of ground cinnamon

2 tsp of Brown Sweetener, I use Monkfruit

Add eggs, milk, vanilla, 1 tsp of cinnamon to baking dish, whisk to combine. Drop in cut up pieces of crescent, sprinkle with cinnamon & brown sweetener.

Bake 30 minutes

Let cool slice into desired pieces, top with sugar free syrup and powdered sweetener.   

Serves 1

In a microwave safe 4oz. ramekin or mug add:
3 Tbsp of water
3 tbsp of high protein pancake mix, I use Kodiak Buttermilk
1 tbsp of pumpkin puree
1/2 tbsp of sweetener, like Monkfruit
1/2 tsp of Pumpkin Spice

Stir to combine. Microwave for 1 minutes, top with 1 tbsp of SF Maple Syrup

Yields 2

2 Slices of bread, I used a sourdough from Francisco Inter'l Sourdough (2 slices 3PP)

1 egg

1/4 cup of unsweetened almond milk

ground cinnamon

1/2 banana, sliced thin.

Heat nonstick skillet over medium heat. Whisk together egg & milk, add a few shakes of cinnamon. Lay 1 piece of bread in the mixture, coat one side only, lay coated side down in heated pan, place sliced banana on top, add a few shakes of cinnamon, coat 2nd piece of bread, one side only and lay dry side down on top of banana. Cook until crispy, carefully flip, press down gently and continue to cook until crispy.

Add sugar free syrup, up to 3 tbsp to keep points at 3

There's enough batter to make 2 (4 pieces of bread)

In a 4oz. or larger ramekin or microwave safe mug add and stir:

3 Tbsp of High Protein Pancake mix, I use Kodiak Buttermilk

3 Tbsp of water

½ tsp of brown sugar replacement

¾ tsp of ground cinnamon.

Mix until well, be sure to get all the dry ingredients combined. 

Microwave 1 minute. 

Sprinkle top with ¼ tsp of brown sugar and ¼ tsp of cinnamon, add a little syrup and enjoy!

Serves 4 – large portions

Preheat oven 425 degrees

¾ Cup of High Protein Pancake Mix

½ Cup of Unsweet Almond Milk

2 Tbsp of Sweetener, I use Monkfruit

3 Eggs

1 cup of Blueberries

9-10 pieces of Peaches

Ground Cinnamon

1 Tbsp of lite butter spread, like I Can’t Believe it’s not Butter

Melt 1 tbsp of lite butter spread in 10-12” oven safe skillet. Add fruit and turn to low to simmer while you mix the batter. Whisk together eggs, sweetener, almond milk and pancake mix. Pour over fruit, sprinkle top with cinnamon. Bake 20-25 minutes, I did 22 mins. Sprinkle with powdered sweetener, drizzle with SF Syrup.

Slice into 4 pieces.

Yields 7

½ cup Self Rising Flour

2 eggs, yolks separated

3/8 cup of unsweetened Almond Milk

1 cup of Blueberries

¼ cup of Fat Free Plain Greek Yogurt

5 grams of Jello SF Instant Cheesecake Pudding Mix

Whisk egg whites in a separate bowl until foamy, set aside

Mix yogurt with pudding mix, then whisk in 2 egg yolks, milk, stir in flour, fold in berries.

Fold in the egg whites, do not stir, just keep folding, keep folding until incorporated.

Heat 10” non stick skillet over medium heat, add drop ¼ cup of batter, spread it out a little, cook for about 4 minutes, flip, continue to cook another 3- 4 minutes.

Makes 6 – 5” pancakes

½ cup of whole grain oats

½ cup unsweetened almond milk

1 ripe, mashed banana

3 tbsp of high protein pancake mix, like Kodiak

1 large egg

1 tsp of ground cinnamon

Add and stir milk and oatmeal in medium bowl, let sit for about 5 minutes, add the rest of the ingredients and mix until combined.  Warm non -stick skillet over medium heat, pour ¼ cup batter for each pancake, spread batter out with back of spoon.  Cook until bottom of center lifts easily away from pan, (test it with your spatula, if sticks it’s not ready to flip) flip and cook for a few more minutes.

Add your favorite SF Syrup, I use Maple Grove Farms

Mug or ramekin, if using a ramekin set on microwave safe saucer, mine didn't boil over onto saucer but just in case 

3 Tbsp of High protein pancake mix, like Kodiak Buttermilk

3 Tbsp of Water

10-15 blueberries or fruit of choice

1 tbsp of Sugar Free Maple Syrup, I use Maple Grove Farms

Add water to greased mug or ramekin, stir in 3 Tbsp of pancake mix, top with blueberries and microwave 1 minute, let cool a little it will be hot specially those blueberries. Add syrup and eat!!!!

Best eaten as soon as it's cool enough!

Makes 12 pancakes

Heat non-stick skillet on medium heat

Whisk together in medium bowl:

1/4 Cup of Self-Rising Flour

1/4 tsp of baking powder

2/3 cups of Pumpkin Puree

1 tsp of Pumpkin Spice

3 beaten eggs

1/4 tsp of salt.

Use 2 tablespoons of batter for each pancake. Cook until edges are firm, flip cook for a few minutes.

Use your favorite syrup and or sprinkle with powdered sugar

Serves 9 at a 1/3 cup of batter for each waffle

1 1/2 cups of Sugar Free yellow cake mix

2eggs

1 cup of Pumpkin Puree

1tsp of Ground Cinnamon

1/2 cup of water

Whisk your ingredients until smooth and free of lumps.

I have about 5 left that will go into the freezer for later.

I have an old Belgian waffle maker, makes 4 at a time so with your mini dash it may take less batter I don’t know for sure as I don’t own a dash (yet)

Makes 6-7 pancakes

1/2 cup of High Protein Buttermilk Pancake mix, you know me it's Kodiak

3 (10oz.) really ripe bananas

1 large egg

1/8 cup of water

5 Tbsp of Sugar Free Peanut Butter Powder (4 for the batter and 1 for the syrup)

3 Tbsp of Sugar Free Maple Syrup, I like Maple Grove Farm

Beat banana with mixer until liquified, add egg, mix, add pancake mix and peanut powder & water.

Mix until well combined.

By 1/4 cup add to a hot skillet, spread it around until it's level and the size you want, think mine were about 5". Cook until brown and the edges are firm, flip to cook a few more minutes.

Mix 1 Tbsp of PB powder with 3 Tbsp of SF Syrup. Drizzle over pancake as needed.