I wish I could be like those of you who eat the fish bones. With my baby steps and fish, this was too big a leap for me. Guess that is what happens when you buy cheap fish, right?
If John cleans out the canned salmon and makes the patties, I might try them, but right now that can is sitting in the fridge. 😀
It snowed overnight and I woke up to this:
It was a heavy wet snow, too.
Amazingly enough, though, the sun came out and it got to about 40 degrees and melted a lot of this, including the snow on the roads. They were pretty dry by afternoon – which means getting my bike out tomorrow is a real possibility! Woo Hoo!
Anyway, I don’t think I have ever written down my coconut flour waffle recipe, which is what I had for breakfast today. This is a gluten free recipe and if you use a baking powder with no cornstarch – it is also grain free!
It really is almost the same as the protein pancake recipe, but using coconut flour instead of oats. Now one thing to note with coconut flour – you cannot just change it measure for measure with other flours. It is very absorbent and you really can start with half the amount.
Coconut Flour Waffles
The trick with this recipe is to be ready to go as soon as you blend the batter. If you let it stand, it will get too thick. So, preheat the waffle iron and get the nonstick spray ready.
- 1 egg
- 14 grams of coconut flour (2 tablespoons)
- 1/3 cup cottage cheese
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
In a mini blender, blend all of the ingredients until smooth. If you have to do it by hand, blend all the ingredients except the coconut flour until smooth, then mix in the coconut flour.
Liberally spray the waffle iron, both top and bottom. Pour in the batter. You may need to spread it a bit, but it will spread mostly from the weight of the iron, so don’t worry too much.
Cook for several minutes until you can lift up the waffle iron without the batter sticking to it. Now these waffles don’t get crisp. They remain somewhat soft, so I use a spatula to roll them off the iron onto the plate. Top as you would like!
Nutritional info: Calories: 196; carbs 13 grams; fiber 6 grams; fat 7 grams; protein 19 grams. This is based on using 1% cottage cheese.
As you can see, I love to top mine with blueberries. Surprise, surprise.
** This recipe can be a bit finicky depending on the moistness of your cottage cheese, so you might want to add a teaspoon or 2 of water if your batter is too thick.