Pancakes or Waffles, Modified Atkins Diet
(made with KetoCal 4:1)
(Recipe adapted from Emma Williams’ recipe collection from Matthews Friends)

Per Serving (1 Pancake or Waffle):

Recipe (3 Pancakes or Waffles):

3 Tbsp          Cream, 36% - Heavy Whipping Cream
3 Tbsp          Blueberries, fresh
1 Tbsp          Egg Yolk - raw - mixed well
2 ½ Tbsp      Egg White - raw* - whipped
3 tsp             Butter
1/4 cup         KetoCal® 4:1 - Nutricia North America
1 Tbsp          Water

Instructions:

• Melt butter, stir in egg yolk, cream and water until well blended.
• Mix KetoCal® powder into above mixture.
• Whip the egg white from 1 large egg and then weigh out 1 Tbsp + 2 tsp.
• Fold egg white into batter.
• Fold in blueberries.
• Spray small frying pan or waffle iron with oil spray and warm to medium heat. Fry batter to desired doneness.
• Very tasty if served with melted butter flavored with several drops of carbohydrate free maple flavoring such as Bickford.

*1 large egg contains approximately ¼ cup of egg white. When egg white is whipped, it will expand several times in volume.

Makes 3 pancakes (4” diameter)
Servings:  3 (1 pancake)