Blueberry Muffins

Similar to the pancakes, this changes a few of the "wet" ingredient proportions, and, of course, adds in the blueberries.

1 c. carbalose flour
1/4 c. flax seed meal
1/4 c. coconut flour
1 t. baking powder
1/2 t. salt
4 eggs
1 t. sugar-free vanilla
2 T. fiber fit (or other liquid sweetener equal to 1 c. sugar)
1 c. Hood's Calorie Countdown milk (or, 1/4 c. heavy cream plus 3/4 c. water)
1/2 c. blueberries

Mix all except blueberries, making sure to avoid any lumps, as unlike regular flour, these will not "cook out". Fold in blueberries and bake in a muffin tin at 350 for about 25 minutes.

Makes 12 muffins at approximately 3 net carbs per muffin.

Pancakes

I've been playing around with a variety of flour substitutes, trying to find something that will work pretty much as well as regular flour, without having any unpleasant or otherwise undesirable tastes to it. I think I've come up with a pretty good mix, as illustrated by this pancake recipe:

1 c. carbalose flour
1/4 c. flax seed meal
1/4 c. coconut flour
1 T. baking powder
1/2 t. salt
4 eggs
1 t. sugar-free vanilla
1 t. fiber fit (or other liquid sweetener equal to 2 T. sugar)
2 c. Hood's Calorie Countdown milk (or, 1/2 c. heavy cream plus 1 1/2 c. water)

Mix all together -- thoroughly, as the coconut flour likes to "lump up" - and let sit for a couple of minutes before placing on the griddle. It may thicken up, so add small amounts of water, as needed, to thin it out to pancake batter consistency.

The entire recipe has approximately 33 net carbs.