I woke up on New Years Day, 1998, and decided that the one thing I really missed eating low carb was decent pancakes and waffles - especially waffles. I'd made CAD pancakes, but the taste and texture were nothing like a pancake. The protein power pancakes called for rice flour and wheat germ and Fran McCullough's recipe for waffles had oat flour in it - not for an Atkid. So I started with a basic idea for pancakes that had eggs, ricotta cheese, soy powder and wheat bran as a base. They came out pretty good. The next day I decided to experiment with adapting the recipe for waffles. After 4 experimental batches, I came up with a pretty darn good waffle.
This recipe is NOT appropriate for anyone on induction or anyone sensitive to soy, wheat or dairy.
2 large eggs, separated
1/2 cup ricotta cheese
1/4 cup soy powder
2 tbl wheat bran
2 tbl heavy cream
1 tbl cooking oil
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp cream of tartar
1 pkt artificial sweetener
OR
1/8 tsp Stevia liquid
Place egg whites in a bowl with the cream of tartar and beat
until stiff but not dry. In a separate bowl, combine remaining
ingredients and beat with an electric mixer until smooth. Fold
egg whites into mixture until completely blended.
Heat waffle iron and pour entire batter onto iron. Cook about 5
minutes or according to manufacturers instructions. Makes 4
four-inch waffles. Top with butter, sour cream or a no-cal syrup.
Notes: (1) If you have a Kitchenaid to beat the egg whites, it
is much easier and quicker to make this.
(2) You have to have a bit of skill as a cook to make these
come out right. Folding the egg whites into the rest
of the mixture is a bit tricky because it's a bit thick.
(3) Different brands of ricotta can have very different
carb counts. I use Sorrento which has 2g of carb
per 1/4 cup.
Carb Count: Entire recipe - approximately 16 grams. 4 grams per waffle. Also, each waffle has approximately 1.5 grams of fiber.
Copyright © 1998 by Jeffrey L. David. May be reused with proper attribution.