Overnight Oat Cakes or Waffles

By : Carol

* Exported from MasterCook *

Overnight Oat Cakes or Waffles*****

Recipe By : Adapted from Barb Goldstein's Recipe for Waffles{Carol}
Serving Size : 14 Preparation Time :0:00
Categories : Pancakes And Waffles

Amount Measure Ingredient -- Preparation Method
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6 large eggs
1/2 cup light cream cheese -- softened
1/2 cup sour cream
4 tablespoons melted butter
2 tablespoons Splenda
1/2 cup Atkins Bake Mix -- or your choice
1/2 teaspoon salt
1 teaspoon baking powder
3 tablespoons oat flour
1 teaspoon vanilla
butter for cooking

-In blender container place the eggs, cream cheese, sour cream & melted butter; blend on high till creamy.
-Add the dry ingredients & again blend on high until well blended & creamy.Pour into a small bowl, cover and let rest in the fridge overnight.Can also be used after a 20 minute rest.Batter thickens as it rests.
-Heat skillet , add butter , pour in batter by the Tablespoon to form small pancakes.Or make the size you prefer.
-Entire recipe{using Atkins mix} is 34 carbs minus 4.3 grams fiber=29.7.Divide number of servings into this number.
-Entire recipe{using my LC Bake mix} is 48 carbs minus 16.6 grams fiber= 22.4 carbs.Divide number of servings into this number.
-Serve with warm low carb maple syrup or top with sweetened whipped cream and sliced strawberries.Add on these additional carbs.
*I usually make just 1/2 the recipe.Batter will keep a few days in the fridge.cook as needed.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * Exported from MasterCook *

Low Carb Bake Mix

Recipe By : Low Carb Canada{adapted by Carol Williams}
Serving Size : 3 Preparation Time :0:00
Categories : Breads Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup soy flour, lowfat
2 cups GeniSoy Ultra-XT Protein Powder -- * see note
2 teaspoons baking soda
2 tablespoons baking powder
2 tablespoons splenda
1 teaspoon salt

Sift together then store and use as you would Dr. A's. It's much cheaper and things come out about the same.
Makes 3 cups
Nutritional numbers for entire recipe: 1631.4 calories, 9.7 grams fat, 119.9 grams carbs, 85.8 grams fiber, 361grams protein.
1 cup mix@ 11.4 carbs
**You could try substituting soya powder (milder taste) for the soy flour and substituting egg protein for soy.{LC Canada}

Note from Carol: I used a Soy Protein Powder by GeniSoy.It is fat free, 0 carbs, 6 grams fiber per scoop.You could use Soy Protein Isolate as was used in the original recipe.I also used the "lowfat" soy flour NOT the "defatted" kind.
1 scoop of mix is equal to 2 1/2 Tablespoons.
I'm impressed with the aroma of the mix....not strong at all!!

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