'Make It' HEALTHY
Today I’m going to feature breakfast items you can make while following a low-carb lifestyle. I have to admit that I do not eat breakfast ... at all. I drink a low-carb shake every morning and that holds me over until lunch.
One of my favorite things to have at night is breakfast so today I’m going to feature two different recipes.
I saw a recipe for Cream
Cheese Pancakes about a year ago on the Internet. They are easy to make and very tasty. Amazingly thin and delicate, these pancakes are much closer to a crepe than a traditional pancake. I top mine with butter and peanut butter and sometimes use a sugar free pancake syrup.
These simple low-carb pancakes are a completely different kind of treat and I loved them from the first bite.
You can easily double or triple this recipe and freeze the leftovers and simply reheat them again.
Put the eggs and cream cheese into the blender. If you want any additional flavors, add them now. Blend until smooth. (This takes just a few moments.) Let the batter rest a moment while the griddle heats. Butter the hot skillet or griddle and start by pouring just an 1/8 cup (or two tablespoons) of the mixture onto the hot surface. Remember that it will spread out a lot; these are very thin pancakes.
Cook them for just a couple minutes on the first side, just until golden, and then carefully flip and cook another minute or so on the other. Once you have a feel for the way these cook, proceed to make them as big or small as you like. Plate them and then sprinkle, drizzle or dust with the topping of your choice.
I can’t think of a more traditional appetizer recipe than sausage balls. They have grazed countless holiday and work tables for decades. These sausage balls are the perfect rendition of a high carb classic. In this recipe I used almond flour in place of the traditional Bisquick used in the sausage ball recipes of old.
I serve mine with a sugar free barbecue sauce (Head Country now makes one that is fantastic) or ranch dressing.
I like to make a double batch and use them throughout the week. They are portable and reheat well. Preheat the oven to 350 degrees. Line a baking sheet with a wire cooling rack.
Combine all the ingredients in a large mixing bowl and mix ...
