I eat breakfast every day. Typically after I have been up and working with coffee for 3 to 4 hours. Though the “Breakfast is the most important meal of the day” myth has been thoroughly exploded as a marketing ploy by the Cereal Manufacturers it is at least my favorite meal of the day. At least 6 days per week I have a waffle and bacon. Every single day when I finish I chant some variation of “Damn. That was good!”
I am also a fairly long term user of the Keto diet. I am within just a couple of pounds of my long stated goal (100 kg 220 lbs) and am really excited to make that goal for the first time in more than 15 years of trying. My handbook for this has been a cookbook given to me by my brother that has served me well.
Sorry for the Amazon Link but it is important to source this recipe.
This recipe comes directly from the book. There is an ‘as built’ component to my breakfast, born of experimentation and personal tastes.
INGREDIENTS
This is two servings and makes 6 pancakes. Just double it, triple it etc... for more people!
4 pasture raised eggs (I use Vital Farms)
4 oz of softened cream cheese
1 teaspoon of liquid Stevia
1 tsp of Vanilla extract
1 1/2 tsp of baking powder
4 tbsp of coconut flour (I used Bob's Red Mill)
4 tbsp of butter, divided
Sprinkle of cinnamon (I love cinnamon so I am generous)
DIRECTIONS
Put all ingredients in a food processor and mix thoroughly! You could probably also use a bullet or blender.
Heat skillet/griddle to medium high and melt butter on pan
Pour in batter, I made my pancakes about 4" wide
They will get puffy when it is time to flip, they won't really get the air bubbles like a typical pancake but they will set. Second side will cook faster.
For waffles, heat your waffle iron, grease it (I use coconut oil spray) and pour in batter
The As Built Model
I make a triple recipe. For me that makes 6 waffles. One for today, two in the fridge in a gallon bag and three in the freezer in quart bags.
I use an extra egg to make it a nice even number: 13
I MAKE SURE the cream cheese is at room temperature. It really does make a difference.
I do not use the vanilla or the stevia. I’m not much of a ‘sweets’ guy.
I use ½ cup almond flour and ¼ cup coconut flour. I think the almond flour toasts better.
No Cinnamon for me. I’m still waiting for Neil Young’s Cinnamon Girl.
I used my blender (a Ninja Bullet) for months of this. I have started mixing in a bowl with a hand mixer. It seems to make it less puffy. That is a technical cooking term, I realize.
I mix the eggs and cream cheese together first then add the dry ingredients. It seems a lot of baking powder to me, but it seems to work well so I keep using the stated amount.
I cook my waffles way longer than the waffle iron thinks I should. Minute and a half, or there about with the ‘Ready Light’ on. Again, it’s about being toasty and the way I prefer my waffles. YMMV
Do NOT overfill!
I ‘bake’ my bacon. I use a cookie pan lined with aluminum foil for easy clean up and bake the bacon for around 15 minutes at 400F (200C). One of the really great advantages to doing it this way is that I can easily save the grease for other things. Slice thickness and general quality of the bacon can affect this greatly so watch it carefully.
On waffle making day I eat the last waffle out of the cooker with my bacon. I just happen to know that if I pop the bacon in a preheated oven it will be done in just almost exactly 3 waffles worth of time. On other days, I pop the bacon in the oven and set a timer for about half the time for the bacon. I put the waffle of the day on the top rack of the oven about half way through to warm it and toast it just a little more.
I put the butter listed on the top of the waffle and use a zero calorie/zero carb syrup substitute. In all honesty it is a mostly poor substitute but workable for me.
For the Batch:
6000 calories
510 g Fat
93 g NET Carbs
60 g Protein
Damn. That is good!
All Words and Photographs in this post are mine, for better or worse.
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