Zippy Slimming Cabbage Soup - A yummy clean-eating lunch or dinner

Try this robust, delicious and easy to make metabolism-boosting soup. 

This yummy soup is a great clean-eating meal that is also kind to the pocket book. Even though this is "just a cabbage soup," I feel it is of restaurant quality. It is full-bodied with a nice zippy warmth that makes things interesting. I really like it and can eat it frequently without tiring of it.

It's nice to have a large batch of this in your fridge for quick meals. You can feel good in knowing that this is a great weight loss menu item too. I'ts full of fiber and flavor.

I like to make my own chicken stock when ever we buy a rotisserie chicken from Costco, or when I roast my own chicken. Stock made from our Easy Juicy Roast Chicken recipe is the best! Of course you can use boxed chicken stock if you want to, it just isn't as rich and flavorful.

I make the stock ahead of time by putting the picked over chicken bones and skin into a big stock pot. I add all the left over chicken drippings too! I roughly chop up some onion, celery and carrot and throw that in the stock pot, and cover the whole mess with purified water. I bring it to a boil, reduce the heat, put on the lid and let it simmer on medium for at least 3 hours, or on low heat over night. Make sure you check your water level before going to bed!

Then I strain the stock, pick out any usable meat, transfer it to 1/2-gallon mason jars and store it in the fridge to use for a meal later that week.

In the winter, if it is really cold, I will set the pot outside on the cold cement over night to chill. The fat floats to the top and solidifies and you can easily skim it off. If I have room in my fridge, I'll chill it in there (Ha, that's funny, I never have that much spare room in my fridge). Anyway, I'm not too worried about having some organic chicken fat in my soup. It makes for a rich soup, and eating fat doesn't make you fat. Eating a bucket-load of white flour, white sugar donuts, fried in hydrogenated oil - now that can plump you up a bit.

I use a can of tomato sauce and a can of stewed tomatoes in this recipe. The stewed tomatoes have more ingredients and flavor than just regular canned tomatoes. I used a can of organic stewed tomatoes, Italian-Style from Costco and it has the following vegetables: Onion, green bell pepper, celery, garlic, basil, and oregano. If you only have plain canned tomatoes, toss in some minced celery and bell pepper into the onions as you are caramelizing them. Add a pinch of basil and oregano to the soup as it's cooking. When seasoning at the end, you will need to add up to 1 T. erythritol too.

Another substitute idea is to use 8 cups of canned spicy tomato juice instead of the tomato sauce, canned stewed tomatoes, and the 4 cups water. That tastes good too, I just prefer my recipe the way I listed it below. I like to have options, and thought you might as well.



Zippy Slimming Cabbage Soup Recipe:

1 large to jumbo sized yellow or white onion, chopped
1 T. organic butter or deodorized coconut oil
1 pinch sea salt
1 pinch baking soda
4 large cloves garlic, smashed or minced fine
1/2 c. white wine
2 quarts homemade chicken stock (or boxed organic chicken broth)
1 15-ounce can organic stewed tomatoes, chopped
1 14.5-ounce can organic tomato sauce
4 c. purified water
2 T. fresh lemon juice
1 large head cabbage, cored and chopped
60 grinds fresh ground black pepper, to taste
1 to 1 1/2 t. Louisiana Hot Sauce (If Tabasco Sauce is used, use at least half this amount), to taste
1 T. sea salt or BioSalt


Method:

Heat the butter or coconut oil over medium heat in a large heavy stock pot.

Add the chopped onion and sprinkle with the pinch of salt and the pinch of baking soda.

Stir and cook until the onion starts to caramelize, about 10 minutes.

Add the garlic and saute 1 minute. do not let the garlic brown (it gets bitter if too browned).

Pour in the white wine to deglaze the pan.

Pour in the chicken stock, canned tomatoes, water, and lemon juice, Bring to a simmer.

Once simmering, add the chopped cabbage, cover and let simmer 20 to 30 minutes.

After simmering up to 30 minutes, check to see if the cabbage is cooked down and submerged in the cooking liquid. If the cabbage isn't fully submerged, add a little more chicken broth or water.

Let the soup simmer uncovered for at least 30 more minutes, until the cabbage is completely soft. You may also let the soup very gently simmer for a few hours, until dinner time. Add more water as needed.

Season with Louisiana Hot Sauce, salt and fresh ground pepper, to taste. Serve hot.


Tip: My mom likes to garnish of a dollop of sour cream flavored with caraway seeds.

Deglazing the pot with white wine.

The soup has simmered and is ready to serve.

Delicious!

Enjoy,

Leila.

Flax Pumpkin Pie Nuggets for Health Nuts - High-Fiber, Sugar-Free, Grain-Free (with Vegan option)

This is a strange little cookie. That being said, my daughter and I eat them all the time. 

Flax Pumpkin Pie nuggets for Health Nuts

My recipe uses flax meal instead of flour, which gives these more of a pumpkin pie-like texture inside. You do taste the flax, although it is tempered by the use of the spices and almond extract. These cookies are not overly sweet either, but the chocolate chips totally save the day.

These little nuggets are best eaten warm. Then the chocolate is all oozy and delicious. This is why we warm them up for a few seconds before eating them. There is no sugar to preserve these cookies, so they must be stored in the fridge.

Why do we eat these nuggets? They are super healthy (and we are health nuts in this house). These are basically all fiber. I will eat a few of these for breakfast or a snack and they fill me up if I drink a healthy dose of water with them. These are fabulous for helping your blood sugar levels stay even, again, thank all the fiber for that. I add the protein because, well, I wanted protein in them too!

These cookies have helped me when I have set my mind to slim down a bit. They are ready for any snack attacks if I have them at the ready in my fridge. It doesn't take much time at all to bake up a new batch when we are out either.

If you hate eating flax, you may see these cookies as an improvement for flax, or you may not.

I say, live on the edge and make yourself a half-batch, and see how it goes. Warning: They grow on you (not like a fungus though).


Flax Pumpkin Pie Nuggets

1 29-0z can plain pumpkin puree
1 large egg (can omit for vegan)
1 t. real vanilla extract
1/2 t. almond extract
3/4 t. stevia glycerite
1/2 c. erythritol
1 t. sea salt or BioSalt
3 t. pumpkin pie spice
1/2 t. ground cinnamon
1/2 t. ground cloves
1 t. psyllium husk powder
1 c. plain whey protein isolate (or vegan protein powder)
2 1/2 c. freshly ground flax meal
1 1/2 c. semi-sweet chocolate chips (sugar-free or regular)


Method:

Preheat your oven to 350 F. Line 2 cookie sheets with silicone liners and set aside.

In a medium sized mixing bowl, combine by hand, the canned pumpkin with the other wet ingredients.

Add the eythritol, salt, spices, and psyllium husk powder and mix together very well.

Add the flax meal and combine until uniform.

Stir in the chocolate chips.

Portion dough using about a 1 tablespoon sized ice cream scoop. Place close together onto the cookie sheets (the dough does not spread).

Bake for 12 minutes. the outsides will be set but the insides will remain very soft.

Remove from oven and let cool completely on the cookie sheets.

When cooled, transfer to air-tight containers and store in the refrigerator.

To serve: Place a few nuggets into a plate and microwave them 20 to 30 seconds.

I'm adding some pictures of our dog Moki because he is cuter than these cookies.

Enjoy,

Leila.

Amazing Meatless Moussaka - You won't believe how good this is!

This beautiful main dish has 3 delicious layers of flavor and texture. 

This is one of my all-time favorite main dishes.The topping is so rich, creamy and wonderful, and perfectly compliments the robust tomato-based sauce underneath. The eggplant doesn't know what hit it. You will be shocked at how good the eggplant tastes here.

Eggplant seems to be the new darling in the low-carb world. Although the flour in this recipe negates that a bit...but it's SO worth it! I have not yet tried a gluten-free flour, but I see no reason why it wouldn't work.

This is a classic recipe of my mothers. I remember her serving this Meatless Moussaka to guests and it always got rave reviews. Many people swooned over this very recipe, telling her that she really must open up a restaurant. This impressed me as a child. I knew I liked her food but this is about the time that I figured out that she was a really amazing cook. I enjoyed seeing people make such a fuss over my mom. She may have had a marriage proposal or two over this recipe, I know she did over her tender buttery scrambled eggs!

If you so desire a marriage proposal, I suggest you invite your suitor over for a nice romantic dinner featuring this main dish! Even if you are already married, they may propose again!


Mom's Meatless Moussaka Recipe:

RED SAUCE:
5 c. tomato juice
3/4 t. cinnamon (you may cut to 1/2 t., if desired)
1 T. honey
1 pound minced mushrooms, browned well in 1/4 c. real butter
2 onions, chopped and sauteed until clear in 2 T. olive oil
2 t. sweet paprika
1 t. oregano
1 t. salt, to taste
1/4 t. fresh ground black pepper

MORNAY SAUCE:
2/3 c. white flour
1/2 c. real butter
4 1/2 c. milk
4 T. sherry
1 t. onion salt
1 T. Romano cheese
1 T. Parmesan cheese

EGGPLANT:
2 large eggplants, sliced in 1/2" thick rounds
beaten egg to dip eggplant slices in
oil (olive or deodorized coconut) to brown the eggplant
1/3 c. Parmesan cheese


Method:

RED SAUCE:
Combine ingredients in a sauce pan and gently simmer until thickened and flavorful.

MORNAY SAUCE:
Make a roux of the butter and flour. Cook on low 5 minutes.
Add remaining ingredients and cook gently until thick.

EGGPLANT:
Take the 1/2" round slices of eggplant and dip into the beaten egg and brown in oil on both sides.
Pat the eggplant briefly with paper towels.
Overlap eggplant slices in a 9 X 13-inch pan.
Sprinkle 1/3 c. Parmesan cheese over eggplant.

Assembly:

Pour prepared red sauce over top the eggplant in the pan and shake gently to settle the sauce.
Bake eggplant at 350 degrees, for 30 minutes.
Take out of oven and pour prepared Mornay sauce over-top.
Bake at 425 degrees, 15 to 20 minutes, or until lightly browned on top.
Serve hot.


ENJOY!

Leila.

Fully Loaded Chocolate Bombs with Cocoa Nibs, Coconut Oil, Fruit & Nuts (Sugar-Free, Dairy-Free, Paleo) - plus a discussion about healthy fats -vs- sugar & starch.

Fully Loaded Chocolate Bombs.

This is a fabulous chocolate recipe we have kept as a guarded family secret... until now! 

I made these delicious little morsels with my mom during a recent visit with my parents.

This is a super easy and amazingly delicious chocolate recipe. It is based on my mother's healthy sugar-free chocolate formula now being manufactured by a company called Lakanto. 

We extend the Lakanto Zero-Sugar Dark Chocolate with coconut oil, cocoa powder and other goodies. The chocolate retains it's smooth texture, delicious taste, and has a beautiful shiny surface. 

These cute little chocolate bombs are exploding with flavor and a myriad of textures, and are a real pleasure to eat. We have noticed that this chocolate also curbs the appetite nicely. That means if you eat this, you will eat less of that (not good for you stuff).

You  also get the benefits of healthful coconut oil in your diet, while enjoying a low-carb, sugar-free chocolate at an affordable cost. It's a beautiful thing!

2 T. coconut oil is generally recommended daily for health benefits. An added bonus of adding coconut oil is that this chocolate will no longer require tempering! This is what makes working with this chocolate so super simple and fast. You will love it.

At our house, we have to have this chocolate, I can't imagine life without it now. Seriously.

We love that this is truly HEALTHY chocolate. That's why we are sharing this recipe with you. We are passionate about sharing recipes for foods people deeply crave, and we offer them with a healthy twist. Replacing the foods you love with a better choice, while maintaining it's great taste is what we are all about here at Kitchen Cheetahs.

You can add any inclusions to this chocolate that tickle your fancy. Make your chocolate base first and then you can get creative with it. You could try combinations like candied orange with chipotle, coconut flakes with macadamia nuts, dried pears and pecans, salted raisins and roasted, salted peanuts, pistachios with dried pomegranates, cashews and banana chips... We also love it with just cocoa nibs added.

Cocoa Nibs.

Now, I must tell you that during my recent visit, I ATE at my parents house. If you have ever tasted my mom's cooking, you know what I mean! I was not concerned, but still assumed that I would go home heavier then when I arrived. We ate tons of chocolate-dipped figs, figs and cream, and we made gluten-free, sugar-free rhubarb cake (so yummy), and grilled dry aged beef, and spaghetti with my mom's amazing homemade sauce, unique yellow squash "pasta", drizzled with olive oil,topped with cheese, and gluten-free french baguettes grilled with butter and coconut oil on the side. We also ate various salads with homemade dressings, the buttery scrambled eggs my mom is famous for, and her Sun Warrior Protein Pudding, refreshing green drinks, unique mocktails, and my dad's delicious protein smoothies... and more chocolate! It's all kind of a blur now really. A delirious food coma ensued. Sigh.

I get home and got on the scale and to my amazement... I LOST weight! I ate happily at my parents, without a worry. Mom's food was amazing and definitely not skimping on the fat! I was not deprived in the slightest. I ate good protein, vegies and greens, healthy fats, low-carb and sugar-free desserts. I ate a few gluten-free pretzels and that french bread, but basically eliminated grains, starch, and sugar for that week I was there. This validated my belief about fat -vs- sugars...

There are a few books out now that talk about high-fat diets, promoting healthy fats. Interesting, and I like it because eating fat leads to satiety (greater food satisfaction). Our bodies seem to know when we have had enough fat and our appetite quiets down. I think people who eat fats are happier too. I believe it is sugar and starch that generally cause obesity, not healthy fats. The more processed the sugar and starch is (white flour, white sugar, white starch) the worse it is for our bodies. Starch converts to sugar so fast in the body, it can make your head spin. A chemist friend of mine told me that starch converts to sugar in the mouth within seconds. Research shows that sugar leads to body inflammation and inflammation is underlying all disease. I figure that starch leads to body inflammation too. We at kitchen Cheetahs are very concerned about the majority of gluten-free products being marketed that base their formulas on starch and sugar. I'm sure you can figure out why.

The thing is, as a population, we generally know what we shouldn't be eating - but we eat it anyway. Why? Because it tastes good. Because it's easy. Because it's familiar. Because it's there.

The transition to eating healthy is made easier by eating healthy foods that are tasty, easy, familiar, and available. Sounds simple. Once educated, it is simple. I say, start with chocolate!

So have some fun and enjoy this guilt-free treat. Live on the edge and have some with breakfast!

Fully Loaded Chocolate Bombs Formula:

SMALL BATCH:

Chocolate Base:
170 grams (2 bars) Lakanto Zero-Sugar Dark Chocolate, chopped small
30 grams deodorized coconut oil
15 grams dark Dutch cocoa powder, sifted
1/4 + 1/8 t. intense sweetener powder, to taste (a mix of stevioside, monk fruit is good)

Flavorings (optional):
1/8 t. vanilla flavor powder
1/4 t. almond flavor powder, to taste
1/8 t. cherry flavor powder

Inclusions (about 1 1/2 c.):
80 grams (1/2 c.) roasted crispy whole almonds
60 ounces (1/3 c.) whole dried organic Bing cherries
35 grams (1/4 c.) dried organic sour cherries (sweetened has the best texture and taste)
35 grams (1/4 c.) organic raisins
20 grams (1/8 c.) cocoa nibs


LARGE BATCH:

Chocolate Base:
600 grams Lakanto Zero-Sugar Dark Chocolate, chopped small
100 grams deodorized coconut oil
50 grams dark Dutch cocoa powder, sifted
1 1/2 t. intense sweetener powder (a mix of stevioside, monk fruit & CitrusSweet is good)

Flavorings (optional):
1/2 t. vanilla flavor powder
1 t. almond flavor powder, to taste
1/2 t. cherry flavor powder

Inclusions (about 6 c.):
280 grams (2 c.) roasted crispy whole almonds
8 ounces (1 1/4 c.) whole dried organic Bing cherries
120 grams (1 c.) dried organic sour cherries (sweetened has the best texture and taste)
140 grams (1 c.) organic raisins
70 grams (1/2 c.) cocoa nibs


Method:

In a large microwave-safe bowl, melt the chocolate and coconut oil together, pausing and stirring every 30 seconds, until melted and warm. Mix together well.

Prepare one to two baking sheets by lining them with parchment paper or silicone mats and set aside.

Add the cocoa powder to the melted chocolate mixture and mix in well

Add the intense sweetener powder to taste and mix in very well. Taste for sweetness.

Add the flavor powders to taste and mix in well.

Add the inclusions and mix well.

Stir the chocolate occasionally as it cools until it starts to thicken up enough to hold a shape when mounded.

Portion the chocolate mixture onto the prepared baking sheets, in small mounds, using a spoon or a very small ice cream scoop.

Sprinkle the tops of the chocolates with sea salt before they set up, if desired.

Place the chocolates in the refrigerator until they are completely set up.

Store the chocolates in an air-tight container (in the refrigerator in the hot summer months).



Photos of the process:

Gather your ingredients.

Combine the chopped Lakanto chocolate and coconut oil.

Stir chocolate mixture every 30 seconds as it is melting.

Mix in the cocoa powder, intense sweeteners and flavor powders, to taste.

Start adding the inclusions.

Let any refrigerated ingredients come to room temperature before adding to the chocolate.

Stir the chocolate occasionally while cooling.

A silicone-lined baking sheet.

A parchment paper-lined baking sheet.

Drop chocolate mixture into little mounds.

A finished tray of chocolates.

Chocolates with a kiss of sea salt.

Beautiful Chocolate Bombs ready for packaging.

Enjoy,

Leila & Nancy.

Crazy Good Low-Carb Fluffy Buttermilk Pancakes (with variations) - Gluten-Free, Sugar-Free, Guilt-Free!

First we nailed making delicious low-carb pancakes. Exciting. But, what we really love are Buttermilk Pancakes!

It took a little more experimenting until we nailed a fabulous buttermilk pancake recipe too.

Our buttermilk pancake recipe is similar to our regular low-carb pancake recipe. The gluten-free "flour" blend is the same, for example. The leavening system is different to allow for the acidity of the buttermilk. We were aiming for the ultimate fluffy pancake...and we got it! We are very excited to share this recipe with you. we are still in pancake recipe creation mode. We are experimenting with using different liquids in the pancake mix, like almond milk, soy milk, yak milk (just kidding).

We have even created cinnamon roll pancakes! Seriously, topped with our sugar-free Cream Cheese Frosting... You could be arrested for eating one of these in public, if you don't have enough to share! These are so over-the-top. You won't believe they are healthy. A recipe for these will be made available soon, I promise.

Benefits of this Buttermilk pancake recipe:

Tastes amazing!
Low carb
High fiber
Sugar free
Gluten free
High protein
Curbs cravings
Aids in weight loss
Helps blood sugar levels stay even
Good for athletic training
Can make dry pancake mix in advance
Can make pancakes in advance and freeze them


First get out all your ingredients first and pre-weigh them (weighing is best for consistency).

Putting together this dry pancake mix is SO worth the effort. You can easily make a bulk batch of this pancake mix. Just make sure you weigh everything accurately. When you are ready to make some pancakes, all you do is add some fresh buttermilk and egg. They are easy to mix up, easier to cook, and the easiest to e-a-t.

Your kitchen will smell wonderful as these cook. You and your family will feel satisfied for a long time after you eat these pancakes. They are high in fiber and high in protein too. These are also helpful for those who are aiming to slim down. They even taste great with just butter and no syrup. Most fake pancakes have to be drowned in syrup to be at all palatable.

These pancakes taste even better the next day. Just refrigerated or freeze them and when you want a quick breakfast, microwave a couple pancakes a few seconds to reheat them.

We hope you enjoy this recipe for years to come!

To see the original post on our Low-Carb Pancakes, click HERE.

See a sugar-free pancake syrup HERE.

See an improved clear pancake syrup HERE. (coming soon!)



Low-Carb Buttermilk Pancakes Recipe:

Makes 4 medium sized pancakes (serves 2).

Dry Mix Ingredients:

13.0 grams (2 T.)  stirred coconut flour
11.0 grams (2 T.)  oat bran flour (finely ground)
11.0 grams (2 T.)  white almond flour (lightly packed)
8.0 grams (1 T.)  Hi-Maize brand resistant starch from National Starch **
4.0 grams (1 T.)  whey protein isolate
3.0 grams (1 T.)  psyllium husks (flakes, not powdered) ***
3.5 grams (1 t.)  gelatin powder (like Knoxx brand plain gelatin)
4.0 grams (1 t.)  Table Top Sugar Blend (or 1 1/2 t. of a 50:50 mix of erythritol and xylitol) ****
0.9 grams (1/4 t.)  BioSalt or sea salt
0.9 grams (1/4 t.)  baking powder
0.9 grams (1/4 t.)  baking soda
0.9 grams (1/4 t.)  konjac powder
0.9 grams (1/4 t.)  Wheat Bread Flavor Powder, optional (a proprietary flavoring for GF breads *)


Wet Ingredients:

1 medium egg
1/2 c. fresh buttermilk


Method:

In a small mixing bowl, sift all the dry ingredients together very well and set aside.

Preheat a 12-inch or larger non-stick skillet to 350 degrees (medium heat). Oil pan with coconut oil.

Whisk the egg until emulsified.

Add the buttermilk to the egg and mix together well.

Add the egg mixture to the dry mix in the mixing bowl and blend together until there are no lumps.

Immediately pour all 4 pancakes into the prepared skillet. Let them cook without shaking the pan.

The pancake batter quickly becomes thick, so they will not bubble like thinner pancakes do to indicate when to flip them over. You'll need to peek at the bottoms, and flip them when they turn nicely brown.

Cook the other side until they are golden brown and spring back in the center when lightly touched.

If you did not cook all the pancakes at once, do not stir the batter down. Just portion it with a food portioning scoop (an ice cream scoop) onto the oiled skillet. You may gently pat down the batter a bit with wet fingers. Again, do not shake the pan to settle the pancakes or they will be misshapen.

Enjoy with butter and a good sugar-free syrup or preserves.


Buttermilk Pancake Variations:

These pancakes are the ultimate when fresh buttermilk is used. However, that being said, all the rest of these variations taste terrific. I like to have a lot of versatility in my recipes, so that you can use what you have on hand. There are other variations too, like using unsweetened soy or almond milk.

1. With reconstituted buttermilk powder

Instead of fresh buttermilk use:
4 t. powdered buttermilk
1/8 t. guar gum
1/2 c. water

Mix together the powdered buttermilk and guar gum. Mix with the water to form a buttermilk. add to the medium sized egg and beat until foamy. mix into the dry pancake mix above.

2. With Powdered milk

Instead of fresh buttermilk use:
4 t. Non-Instant powdered milk
1/8 t. guar gum
1/2 c. minus 1/2 t. water
1/2 t. apple cider vinegar or fresh lemon juice

Make your own sour milk by first mixing the powdered milk with the guar gum. Then mix the dry milk mixture into the water and vinegar. Let this sit about 5 minutes. Proceed to mix it with the beaten egg and add this to the dry pancake mix.


3. With fresh milk

Instead of fresh buttermilk use:
1/2 c. minus 1/2 t. fresh organic milk
1/2 t. apple cider vinegar
1/8 t. guar gum (mix with the dry ingredients)

Mix the milk and vinegar together and let it sit while you whisk your egg and get the pan ready. Proceed with the recipe above.



Tips: 

You may double the recipe and use only 1 extra-large egg.  It works fine if you use a 2-burner sized skillet to cook all 8 pancakes at once. 



Notes: 

*  "Wheat Bread Flavor Powder" is a proprietary flavor my mother created for all gluten free bread-type products. It is not available to the public (unless we get a large amount of requests for it...). You may add a touch of real butter flavoring instead,,,

** Honeyville grain carries the HiMaize Resistant starch. This ingredient is not absorbed like regular starch and is a wonderful ingredient for low carb, gluten free baking. You can use up to 25% HiMaize in your flour blends to cut carbs.

*** If you do not have the 1 T. psyllium husk flakes, substitute with 1 teaspoon psyllium husk powder. The texture will not be quite as bread-like, but it is still good.

**** You may substitute Lakanto white sugar substitute for the tabletop sugar blend called for.

Looking for bubbles in these cooking pancakes is not an indicator of pancakes being ready to flip. Check the bottoms for doneness.

Lower heat is needed for cooking these pancakes, compared to regular starch-filled pancakes. Too high a temperature will burn the outsides before the insides are cooked through.

Grind the oat bran until very fine, unless you want more texture to your pancakes.

Making these pancake with just liquid egg whites is not a good idea. They won't act like, look like, or taste like pancakes at all.

Mixing in an additional t. dry egg white protein powder resulted in rubbery, eggy pancakes. Don't do it.

Using less oat bran flour results in a pancake with compromised texture. We do not recommend less than 2 T. oat bran flour for this recipe.

The added gelatin makes a nice, flexible pancake, nearer to a wheat-like texture.

Whey protein isolate is higher in protein and has mush less lactose in it than whey protein concentrate, and usually the lactose-intolerant can eat it in this recipe.

Shaking the pancake batter in the skillet will result in flattened pancakes that may also run together. Just pour them, or portion them with a food portioning scoop (ice cream scoop). If the batter has thickened a lot, gently pat the pancake batter down a tiny bit with wet fingers.


Pictures of the process:

Preheat the griddle with coconut oil.

Mixing the wet ingredients into the dry pancake mix.

Stir until there are no lumps.

Use the pancake batter immediately after mixing.

Portion pancakes with an ice cream scoop.

Flip when the pancakes are golden brown underneath.

Cook until the second side is golden brown. Pretty, aren't they?

Butter the fluffy pancakes.

Top with home made sugar-free syrup.

Dig in!

YUM

YUM..

Enjoy! 

Leila & Nancy.