Best Low Carb Pancakes | THM: S

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Everyone needs a good waist-friendly pancake they can douse in naturally sweetened whipped cream, chocolate, and raspberries.

I wasn’t a fan of the Bring Da Buttah pancakes in the Trim Healthy Mama Cookbook, so I took a few cues from my favorite E Trim Healthy Pancakes on the page before and made them S compatible instead.

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Everything gets dumped and whirred in the blender, so it’s super easy and there’s very little clean-up. Instead of egg whites, I used whole eggs; instead of cottage cheese, I used ricotta cheese; instead of oat flour, I used a combination of almond and coconut flours. A bit of vanilla, baking powder, sweetener, salt, butter (and I added a wee bit of cinnamon, but you can leave that out, if you’d like) finished it off.

The Best Low Carb Pancakes | THM S

The Best Low Carb Pancakes | THM S

Ingredients

  • 3 eggs
  • 1/2 cup ricotta
  • 1/3 cup almond flour
  • 2 T coconut flour
  • 1/4 tsp mineral salt
  • 1/2 Tbsp melted butter
  • 1 tsp vanilla extract
  • 1 Tbsp xylitol
  • 1/2 tsp baking powder
  • OPTIONAL: 1/2 tsp cinnamon

Instructions

  1. Dump all ingredients in the blender and blend until smooth. Pour batter by 1/4 cup fulls onto hot, well-greased non-stick griddle and heat until bubbles form on top of pancakes. Flip once and cook for a minute or two on another side.

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Apple Flapjack Pancakes | THM: E

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These Apple Flapjack Pancakes are a delicious way to start of the day in THM E mode! Initially, I tried adding chunks of apple to the original Trim Healthy Pancake recipe in the Trim Healthy Mama Cookbook. They fell apart, so I started from scratch, starting with whole, old fashioned oats instead of oat flour, adding applesauce as a binding agent, grating the apples, instead of dicing them, adding a bit more liquid (cashew or almond milk will do) and cinnamon for flavoring.

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The result were pancakes that our kids inhaled in seconds before begging for more! This recipe serves two (4 pancakes), but can be easily doubled or tripled as needed.

Yield: 4 pancakes

Apple Flapjack Pancakes | THM: E

Apple Flapjack Pancakes | THM: E

These Apple Flapjack Pancakes make a great E breakfast!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 3/4 cup old fashioned oats
  • 1/2 cup low-fat cottage cheese
  • 1/3 cup egg whites
  • 2 Tbsp unsweetened cashew milk (or almond milk)
  • 1 Tbsp xylitol
  • 1 Tbsp unsweetened apple sauce
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1 apple

Instructions

  1. Blend all ingredients except apple together in blender.
  2. Grate unpeeled apple with cheese grater (I used a true Canadian apple - the Macintosh!). Place grated apple in a fine sieve, hold over sink and squeeze out excess liquid by pressing a paper towel over top. Fold dried, grated apple pieces into pancake batter.
  3. Pour batter by 1/4 cup fulls onto the lightly greased non-stick griddle. Cook pancakes over medium heat. When edges begin to look dry, flip over and cook the other side.

Notes

Serve with sugar-free syrup, stevia-sweetened 0% Greek yogurt, and/or apple slices!

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Low Carb Mini Ham & Broccoli Quiches | THM: S, Keto

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Every once in a while, I like to make ham and egg cups in a muffin tin for an easy protein-packed lunch. Brad and I enjoy them, but our kids think they’re too egg-y and bland. Our 5-year-old’s favorite food in the world is quiche, and the crispy ham of the egg cups make a great crust; I turned the filling into something quiche-like, and now we’ve got THM-friendly Ham & Broccoli Quiches that the whole family loves!

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This THM S recipe is a frugal meal that doesn’t require any special ingredients. Easy to put together and very flavorful, these low carb Ham & Broccoli Quiches are great for breakfast, lunch, dinner, or as an appetizer!

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Yield: 12

Low Carb Mini Ham & Broccoli Quiches

Low Carb Mini Ham & Broccoli Quiches

These incredibly easy, no-special-ingredient quiches are perfect for breakfast, lunch, dinner, or as an appetizer. Flavorful and high in protein, this recipe makes 12 mini quiches: perfect for a large family meal or make-ahead convenience.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 12 slices of deli ham
  • 8 strips of bacon, chopped
  • 2 broccoli crowns, finely chopped
  • 1/2 onion, finely chopped
  • 1 Tbsp butter
  • 6 eggs
  • 1/4 cup cream
  • 1/2 tsp mineral salt
  • 1/4 tsp ground pepper
  • 2 cups cheddar cheese, grated

Instructions

  1. Preheat oven to 375. Line each cup of a regular-sized ungreased muffin tin with a slice of deli ham. Set one cup of grated cheese aside to use as a topping later. Divide the other half evenly between the twelve muffin tins by sprinkling approx. 1 Tbsp of grated cheese on each slice of ham. Set aside.
  2. In a large frying pan, scramble fry bacon, broccoli, onion, and butter together until onion is clear, bacon is crispy, and broccoli is tender-crisp.
  3. In a separate bowl, whisk eggs, cream, salt, and pepper together. Stir in broccoli mixture. Pour filling on top of the cheese inside the ham cups. Sprinkle remaining cheese on top.
  4. Bake at 350 for 10-12 minutes until cheese is bubbly and the ham edges start to crisp.

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Berry Oatmeal Bake With Fruity Yogurt Topping | THM: E

I really struggle to incorporate E meals in my Trim Healthy Mama diet. I know I need good carbs, especially while I’m nursing, but my heart and soul loves rich, buttery, S dishes the most.

Berry Oatmeal Bake With Fruity Yogurt Topping THM E

However, this Berry Oatmeal Bake With Fruity Yogurt Topping, a THM E, is an exception. I don’t miss having an S meal for breakfast if I can have this instead!

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It’s delicious warm or cold; perfect for Fall mornings when the temperature can vary greatly from day to day. It’s an easy, make-ahead dish. I can wrap individual bars and freeze them. On hectic mornings, I warm them up in the toaster oven or microwave and smother it with the pre-made fruity yogurt topping. They are so good and full of protein, I can usually make it straight to lunch without snacking in between.

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If you serve this Berry Oatmeal Bake with Fruity Topping straight from the oven, it will be more of a crumble than a bar. The trick to getting it cut into bars is to let it sit overnight in the fridge until all the liquid has been soaked up and gelled by the chia seeds. Then you can re-heat the bars in the toaster or microwave if you still want to enjoy them warm.

Yield: 6-9

Berry Oatmeal Bake With Fruity Yogurt Topping | THM: E

Berry Oatmeal Bake With Fruity Yogurt Topping | THM: E

This Berry Oatmeal Bake With Fruity Yogurt Topping is an easy, delicious, protein-packed, make-ahead E breakfast for Trim Healthy Mamas. Gluten free, sugar-free, dairy-free (if you omit the yogurt topping). No special ingredients.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 3 cups old-fashioned oats
  • 1 1/2 Tbsp chia seeds
  • 2 tsp baking powder
  • 1/4 tsp mineral salt
  • 1/3 cup xylitol or Gentle Sweet
  • 1 tsp cinnamon
  • 1 1/2 cups unsweetened cashew milk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup egg whites
  • 2 tsp vanilla extract
  • 1/2 cup blueberries
  • 1/2 cup strawberries, sliced

TOPPING (Optional)

  • 1 cup fat-free Greek yogurt
  • 1/2 cup blueberries
  • 1/2 cup strawberries, sliced
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/4 tsp stevia extract

Instructions

  1. Preheat oven to 350. Spray an 8x8 baking dish with coconut oil cooking spray.
  2. In a large bowl, combine oats, chia seeds, baking powder, salt, xylitol (or other sweetener), and 1 tsp cinnamon. Mix well.
  3. In a separate bowl, combine cashew milk, applesauce, egg whites, and 1 tsp vanilla extract. Mix well. Add to dry ingredients and stir to combine.
  4. Gently fold in 1/2 a cup of blueberries, and 1/2 a cup of sliced strawberries. Spread mixture evenly in baking dish. Bake until top is golden and knife comes out clean (about 35 minutes). Serve warm as a crumble or let it sit overnight to cut into bars.
  5. To make the topping, combine yogurt, remaining berries, cinnamon, vanilla and stevia extracts. Cover and refrigerate.
  6. Cut baked oatmeal into 6 pieces. Just before serving, top each piece with approx. 1/4 cup of yogurt mixture. Enjoy!

Notes

If you serve this Berry Oatmeal Bake with Fruity Topping straight from the oven, it will be more of a crumble than a bar. The trick to getting it cut into bars, is to let it sit overnight in the fridge until all the liquid has been soaked up and gelled by the chia seeds. Then you can re-heat the bars in the toaster or microwave if you still want to enjoy them warm.

You can divide this dish into 6 servings and still be under the carb limit for an E meal, but I am plenty full when I split it into 9 servings! Divide according to how hungry you are or how many people you have to feed. 🙂

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