Breakfast is the first meal of the day and should be given great importance. It should provide the necessary energy to start your day while also being enjoyable. These two recipes certainly meet those criteria.
Almond Vanilla Pancakes
Ingredients:
- 5 Tbsp. almond flour (alternative nut flours or soy flour can be used)
- 1 Tbsp. sour cream
- 1 Tbsp. water
- 1 egg
- 1/2 tsp. baking powder
- A few pinches of Splenda
- 1 Tbsp. vanilla syrup
- 2 Tbsp. oil
Instructions:
- Mix all ingredients together. If the mixture is too thick, add a bit more vanilla syrup.
- Pour the batter onto a nonstick griddle (spray the spatula with cooking spray to make flipping easier).
- This recipe makes two large pancakes. Serve with butter or maple syrup if desired.
Heavenly Breakfast Soufflé
Ingredients:
- 1/2 cup egg whites
- 3 Tbsp. unsalted butter
- 1/2 cup thinly sliced mushrooms
- 1/2 medium tomato, thinly sliced
- Sea salt and freshly ground black pepper, to taste
- 1/2 cup crumbled fresh goat cheese or grated cheese of your choice
Instructions:
- Preheat the oven to 400°F.
- Whip the egg whites to soft peaks, seasoning with salt and pepper.
- In a heavy 9-inch frying pan (oven-safe), melt the butter over high heat.
- Add the mushrooms, season lightly, and cook until soft but not browned.
- Arrange the tomato slices over the mushrooms.
- Quickly fold the cheese into the egg whites and spread evenly over the mushroom mixture.
- Bake in the oven for 8 minutes until golden on top.
- Remove from the oven, run a spatula around the sides to loosen, flip onto a plate, and serve immediately.
Both recipes are low in carbs, allowing you to enjoy a guilt-free breakfast.