Breakfast ideas

PEANUT MAPLE SYRUP

2 T. WF maple syrup

1 tsp. WF peanut butter

1/4 tsp. vanilla extract –

heat 15 sec in micro; stir. Pour over waffles or pancakes

Crispy Cereal Pancakes

1 pkg IP crispy cereal

¼ cup liquid egg whites

¼ tsp baking powder

¼ tsp vanilla

Water 2oz add slowly for constancy

(Cinnamon and/or nutmeg to taste)

Crush the cereal; add baking powder and spices blend well.  Then add eggs, vanilla and water to the constancy of pancakes.

Cook on griddle or pan at a med-low temp

Wildberry Pancakes

1 pkg crispy cereal

1 pkg wildberry yogurt

½ cup Liquid Eggs

¼ tsp baking powder

Crush Cereal, add yogurt and baking powder.  Mix in the eggs, and add water to the consistency that you like it.  This makes 2 IP servings.  Split them up.  Cook in a pan or griddle med to low temp.

Cinnamon Bun Pancake

Ingredients:

1 pkt IP Plain pancake mix

1 pkt IP Vanilla Pudding

1-2 pkts Splenda

1 egg

1 tsp baking soda

Cinnamon to taste

2-3 oz of water

1 tsp vanilla extract

Combine pancake, pudding mix, Splenda, cinnamon and baking soda together.  Mix egg, water, extract together, combine and make sure mixture is the consistency of regular pancakes.  This may need more water added.  Start with 2oz of water and build from there.  Pour onto skillet and cook till golden brown and done all the way through flipping once.

SALTED CARAMEL CHOCOLATE CHIP PANCAKES

Ingredients:

1 IP chocolate chip pancake mix

¼ tsp. baking powder

Pinch of salt

2 T. Walden Farms caramel syrup

2 T. liquid egg whites

1 T. water

Directions:

In a small mixing bowl, combine chocolate chip pancake mix (dry), baking powder and pinch of salt.  Mix to make sure baking powder and salt are distributed well.

Add eggs, water, caramel syrup and vanilla stir just until mixed. Let stand to thicken (about 2 minutes.)

Us a flat griddle on medium low heat and pour, it will make 1 large pancake or 2 smaller pancakes.  Cook until cooked all the way through, flip half through cooking, the edges of the pancake will dry.

Serve with a warmed syrup combination of Walden Farms chocolate and caramel syrup.

BLUEBERRY PANCAKES

Ingredients:

1 pkg IP pancake mix

¼ tsp. baking powder

3 T. Walden Farms blueberry syrup

2 T. liquid egg whites

Cooking spray

Directions:

In a bowl combine pancake mix, baking powder mix well.  Add syrup, and eggs mix well.  On a flat griddle makes 1 large or 2 small pancakes. 

Cook till edges are dry then flip.  Serve with warmed syrup Walden Farms blueberry syrup.

CARAMEL APPLE OATMEAL PANCAKE

Ingredients:

1 pkg IP apple oatmeal mix

3 T. liquid egg whites

¼ tsp. cinnamon

¼ tsp. baking powder

1 T. Walden Farms apple butter (warmed till melted for ease of stirring into batter)

1 T. Walden Farms caramel syrup

Cooking spray

Walden Farms maple and caramel syrup for topping

Directions: In a small bowl combine oatmeal, cinnamon, baking powder mix well, then add egg whites, WF warmed apple butter and caramel syrup.  Mix well.  On a flat griddle makes 1 large or 2 small pancakes. 

Cook till edges are dry then flip.  Serve with warmed syrup Walden Farms blueberry syrup.

Waffles

1 pkg IP Vanilla Pudding

1 egg

2oz water

1 tsp vanilla extract

Pinch of baking powder

Pinch of sea salt

Pinch of nutmeg (optional)

1 pkg or tsp of Splenda or truvia

In a bowl mix pudding, baking powder, salt, nutmeg and Splenda well.  Add water, egg or egg whites, extract and mix well. Heat up waffle maker, and spray with pam.  Pour half the mix into the maker and cook; it should be on a low medium heat for best results.

PEANUT BUTTER WAFFLES

Ingredients:

1 pkg IP Pancake

1 tsp. baking powder

1 tsp. Splenda

2 T. + 1 tsp. liquid egg whites

1 T. WF peanut butter

Directions: in a bowl combine pancake, baking powder, and Splenda, mix well then add egg whites, and WF peanut butter.  Follow manufacturer directions on waffle iron.  Once cooked pour syrup on them and serve. 

STRAWBERRY CHOCOLATE CHIP WAFFLES

Ingredients:

1 IP chocolate chip pancake mix (dry)

1 tsp. baking powder

2 T. liquid egg white substitute

1 T. + ½ tsp. Walden Farms Strawberry syrup

Cooking spray

Directions:

In a bowl combine pancake mix, powder mix well then add, eggs, and syrup and mix well.  Spray heated waffle iron with PAM split mixture in half and cook.  Serve with favorite syrup.

BANANA OATMEAL WAFFLES

Ingredients:

1 pkg IP maple or apple oatmeal mix

1 pkg IP banana pudding mix

1 tsp. baking powder

¼ C. liquid egg whites or 1 whole egg

1 T. Walden Farms caramel syrup

1 T. Walden Farms maple syrup

4 T. water

Cooking spray

Directions: In medium mixing bowl combine oatmeal, pudding, and baking powder mix well, then add egg whites, syrups, and water mix well.  This will make 2 meals, and split into ¼ to cook as to not over flow the waffle maker.

CINNAMON ZUCCHINI WAFFLES

Ingredients:

1 pkg IP chocolate chip pancake mix or regular pancake mix

1 tsp. baking powder

1 tsp. Splenda

½ tsp. cinnamon

2 TBSP liquid egg white substitute

2 tsp. Walden Farms maple syrup or chocolate syrup (or water)

½ tsp. vanilla extract

¼ C. shredded zucchini

Directions:  After shredding the zucchini microwave for 30 seconds to a minute to draw the moisture to the top place between to paper towels or a dish towel and squeeze the extra water out.  In a bowl combine pancake mix, baking powder, Splenda, cinnamon and mix well.  Then add egg whites, extract, syrup or water and zucchini mix well.  Split into half and cook two waffles to prevent over flow.  Spray with PAM to prevent sticking.

WILDBERRY OATMEAL MUFFINS

Ingredients:

1 IP Wildberry Yogurt mix

1 IP Apple or Maple Oatmeal mix

1 tsp. baking powder

1 tsp. Splenda

1/3 C. liquid egg white substitute (or 2 egg whites, lightly whisked)

2 tsp. olive oil

3 T. water

¼ tsp. cinnamon (optional)

Directions:

Preheat oven to 350.

In a bowl combine yogurt mix, oatmeal, baking powder, cinnamon and Splenda mix well, then add egg whites, oil, and water mix well.  Do not use paper, place mixture into muffin pans.  This will make 6 regular sized muffins, 3 is on IP meal.

CINNAMON MAPLE MUFFINS

Ingredients:

1 pkg IP Maple Oatmeal mix

1 pkg IP Crispy Cereal mix (crushed)

2 tsp. baking powder

1/3 C. liquid egg whites

1 T. water

2 tsp. extra light olive oil

½ tsp. vanilla extract

½ tsp. Stevia or Splenda

¼ tsp. cinnamon

1 heaping tsp. WF Caramel Dip or syrup

1/4 C. IP Vanilla premade drink

Directions:  In medium mixing bowl combine oatmeal, cereal, baking powder, Splenda, cinnamon and mix well, and then add egg whites, water, oil, extract, WF caramel dip, and vanilla drink mix well.  Cook in oven 350 degrees for 10-12 minutes.  Will make 6 regular muffins.  3 is one serving.

PUMPKIN MAPLE MUFFINS

Ingredients:

1 pkg IP Butterscotch pudding mix

1 pkg IP Crispy cereal mix, crushed

2 tsp. baking powder

1 tsp. pumpkin pie spice

1 tsp. extra light olive oil

1 T. water

1/3 C. liquid egg whites (or 2 egg whites, lightly whisked)

¼ C. Walden Farms Maple Syrup

Instructions:

Preheat oven to 350 degrees.

In a bowl, combine the pudding, crispy cereal, baking powder, and spices.  Then add water, syrup and eggs and mix well.

Bake at 350 degrees for 10-12 minutes till you can poke with a tooth pick and have it come out clean.

PUMPKIN ZUCCHINI MUFFINS

Ingredients:

1 pkg IP butterscotch pudding mix

1 pkg IP plain pancake mix

½ tsp. pumpkin pie spice

1 tsp. baking powder

1 tsp. Splenda or Stevia

1/3 C. liquid egg whites

2 tsp. olive oil

3 T. water

½ C. shredded zucchini

Cooking spray

Directions:  After zucchini is shredded microwave for 30 seconds to a 1 minute to bring the extra water to the top, remove from microwave a in a dish towel press the water out. Place off to the side, in a bowl mix pudding, pancake mixes, baking powder, spice, and Splenda mix well then add eggs, oil, water and zucchini to the mix and mix well:  Preheat oven to 350, bake for 10-15 minutes.

BLUEBERRY OATMEAL MUFFINS

Ingredients:

1 pkg IP Wildberry Yogurt mix

1 pkg IP Apple or Maple Oatmeal mix

1 tsp. baking powder

1 tsp. Splenda

1/3 C. liquid egg white substitute (or 2 egg whites, lightly whisked)

1 tsp. olive oil

1 T. water

2 T. Walden Farms blueberry syrup

Directions: Preheat oven to 350.  In a bowl combine yogurt, oatmeal, baking powder and Splenda together.  Then add egg whites, oil, water and WF blueberry syrup mix well.  In a standard size muffin pan place mixture it will make 6 regular muffins.  Cook at 350 degrees for 8-12 minutes.  Till toothpick comes out clean

TROPICAL TWIST MUFFINS

Ingredients:

1 pkg IP Pina colada drink mix

1 pkg IP apple oatmeal mix

1 tsp. baking powder

1/3 C. liquid egg whites

1 tsp. extra light olive oil

2 T. water

2 T. Walden Farms strawberry syrup

Directions: Preheat oven to 350 degrees.  In a bowl combine, drink mix, oatmeal, baking powder and mix well.  Then add egg whites, oil, water and syrup mix well together.  This will make 6 regular muffins, 2 large or 12 mini muffins.  Bake 8-15 minutes depending on the pan.  Check with toothpick when it comes out clean they are done

STRAWBERRY RHUBARB OATMEAL MUFFINS

Ingredients:

3 tsp. Strawberry Rhubarb Compote

1 pkg IP maple or apple oatmeal mix

1 tsp. baking powder

¼ tsp. cinnamon

2 T. liquid egg whites

2 T. Walden Farms maple syrup

Cooking spray

Directions: preheat oven to 350 degrees, in a bowl combine, oatmeal, baking powder, cinnamon, mix well then add egg whites and syrup mix well.  If using a nonstick pan do not spray if not spray with baking PAM either regular, mini or large muffin pans.  Place batter in pan then add compote on it then bake at 350 degrees for 8-15 munities. 

STRAWBERRY RHUBARB COMPOTE

Ingredients:

3 C. fresh or frozen rhubarb, thawed (cut into 1” chunks)

2 T. WF strawberry syrup

1 T. IP maple syrup

1 tsp. lemon juice

¼ tsp. cinnamon

½ tsp. vanilla extract

Directions:

In a small to medium sauce pan combine rhubarb, syrups, lemon juice, cinnamon and extract mix well.  On a medium low heat bring to a bowl stirring constantly, turn down to a low heat and simmer for 10 minutes.

Remove from heat and cool.

Then make:

1 IP vanilla pudding mix (dry)

1 IP crispy cereal (dry), crushed

2 tsp. baking powder

1 tsp. sugar free sweetener, granular

½ tsp. cinnamon

1/3 C. liquid egg whites

1 T. water

2 tsp. olive oil

1 ½ tsp. sugar free vanilla coffee syrup

1 T. IP vanilla pre-made drink (this can be changed to 3/4tsp water and ¼ tsp more vanilla extract.

½ tsp. vanilla extract

Cooking spray

Directions:  Preheat oven to 350 degrees, in a medium mixing bowl combine, vanilla pudding, crispy cereal, baking powder, Splenda, cinnamon mix well.  Then add egg whites, water, oil, syrup, extracts and water mix well.   In a pie pan place this mixture into the pan after it has been sprayed with PAM then place the rhubarb mix over the top and bake for 22-25 minutes until toothpick comes out clean 

CHOCOLATE COVERED CHERRY MUFFINS or Raspberry

Ingredients:

1 pkg IP Cherry Jelly Mix or Raspberry Jelly

1 pkg IP Dark Chocolate Pudding mix

1 pkg IP Crispy Cereal Crushed

2 tsp Baking Powder

1/3 C. liquid egg whites

1/4 C. IP Chocolate Premade Drink or water and WF chocolate syrup instead

1 tsp. light olive oil

Directions: Preheat oven to 350 degrees, in a bowl combine jelly, pudding cereal and baking powder, then add eggs, water or drink, and oil mix well.  Cook at 350 degrees for 8-15 munities 3 IP meals when toothpick comes out clean muffins are done.

VANILLA CHOCOLATE CHIP MUFFINS

Ingredients:

1 pkg IP vanilla pudding mix

1 pkg IP chocolate chip pancake mix

1 tsp. baking powder

1 tsp. sugar free sweetener, granular

1/3 C. liquid egg whites

1 ½ tsp. olive oil

½ tsp. vanilla extract

4 T. water

CHOCOLATE ZUCCHINI MUFFINS

Ingredients:

1 pkg IP Dark chocolate pudding mix

1 pkg IP Apple or Maple oatmeal mix

1 tsp. baking powder

1 tsp. Splenda

¼ tsp. cinnamon

1/3 C. liquid egg white substitute (or 2 egg whites, lightly whisked)

1 tsp. olive oil

3 T. water

½ C. shredded zucchini

Directions:

Preheat oven to 350.

After zucchini is shredded microwave for 30 seconds to a 1 minute to bring the extra water to the top, remove from microwave a in a dish towel press the water out.  In a bowl combine pudding, oatmeal, baking powder, Splenda, and cinnamon mix well.  Then add eggs, oil, water and zucchini mix well. Cook for 8-15 minutes till toothpick comes out clean.

Bananas Foster French toast

Ingredients:

1 pkg IP Banana pudding mix

1 pkg IP Maple Oatmeal mix

2 tsp. baking powder

¼ tsp. cinnamon

2 egg whites

1 T. water

2 tsp extra light olive oil

1/8 tsp. rum extract (this is optional but makes it taste like bananas foster)

2 T. Walden Farms Caramel Dip

1/4 C. IP Vanilla Pre-made drink

Banana Bread Directions:

In a bowl, pudding mix, oatmeal, baking powder, cinnamon mix well.  Then add egg whites, water, oil, extract caramel dip and vanilla drink mix well.  Us a small loaf pan (so it seems more like bread) bake at 350 degrees for 15-23 minutes will vary on pan type.  Done when toothpick comes out clean.

Put in a sprayed mini loaf pan.

Remove from oven and allow cooling, while cooling prepare batter to dip bread.

In a shallow bowl place egg whites and water or liquid egg whites with a ½ tsp vanilla, coat bread like you coat regular French toast cook on flat griddle till golden brown on both sides.  Makes to IP servings, serve with favorite syrup

Chocolate Mini Donuts

Ingredients: 

1 pkt IP chocolate pudding

1 egg

½ tsp baking soda

¼ cup water

In a bowl combine pudding mix, baking powder mix well then add egg, water and ½ tsp vanilla.  Grease a mini donut pan lightly.  If you don’t have a donut pan don’t go buy, you can make muffins as well bake at 400 degrees till toothpick comes out clean. 

RED VELVET DONUTS

Ingredients:

1 pkg IP milk chocolate pudding mix

1 pkg IP chocolate chip pancake mix (or regular pancake mix)

1 tsp. baking powder

1 tsp. Splenda

1/3 C. liquid egg whites

1 tsp. olive oil

3 T. + 1 tsp. water

tsp. red velvet emulsion                            Directions: Preheat oven to 350.

In a bowl combine pudding, pancake, baking powder and Splenda mix well.  Then add eggs, oil, emulsion, and water mix well.  Bake for 8-10 minutes.

CREAM CHEESE DONUT GLAZE

Ingredients:

1 T. Walden Farms marshmallow dip

1 tsp. cream cheese emulsion, sugar free or just Vanilla extract either one

½ tsp. IP pancake syrup

Directions: in a small bowl put the marshmallow dip then the emulsion, and pancake syrup.  Whisk till smooth, if need be microwave for 30 seconds to soften the marshmallow dip.

CRANBERRY ORANGE DOUGHNUTS

Ingredients:

1 pkg IP vanilla drink mix

1 pkg IP crispy cereal mix, crushed

1 tsp. baking powder

1 tsp. Splenda

1/3 C. liquid egg whites

2 tsp. olive oil

2 T. WF orange marmalade

2 T. WF cranberry spread

Directions: Preheat oven to 350.

In a bowl combine drink mix, cereal, baking powder and Splenda, mix well, then add egg whites, and olive oil.  Take the 2 spreads and microwave for 30 seconds to liquefy them, and stir them into the mix.  Cook 8-10 minutes

Oatmeal Biscuits

2 pkg of IP Maple Oatmeal

1 large egg white

1-2 ounces of water

Combine all ingredients together mix well start with only 1oz of water, batter should be thick.  Place on baking sheets in balls and bake at 350 degrees for 8-10 minutes till cooked all the way through.

DARK CHOCOLATE OATMEAL BREAD

Ingredients:

1 pkg IP dark chocolate pudding mix

1 pkg IP maple oatmeal mix

2 tsp. baking powder

½ tsp. vanilla extract

1/3 C. liquid egg whites

1 tsp. olive oil

2 T. WF chocolate syrup

¼ C. IP chocolate pre-made drink (or vanilla or cappuccino) or could just use water

Cooking spray

Directions: Preheat oven to 350 degrees

in a bowl combine, pudding, oatmeal, and baking powder mix well, and then add egg whites, oil, extracts as well as pre-made drink or water.  Bake for 20-25 minutes, can use any small pan such as muffin or bread pans.  Check with toothpick when it comes out clean they are done.

GARLIC ZUCCHINI BAGELS

Ingredients:

1 pkg IP potato puree mix

1 pkg IP crispy cereal mix crushed

2 tsp. baking powder

½ tsp. garlic powder

1/8 tsp. salt

1/3 C. liquid egg whites

1/4 C. (2 oz.) water

1 tsp. olive oil

½ C. shredded zucchini (zucchini should be pressed of all excuses water)

Directions: Preheat oven to 350 degrees.

After zucchini is shredded microwave for 30 seconds to a 1 minute to bring the extra water to the top, remove from microwave a in a dish towel press the water out.  In a bowl combine puree, cereal, baking powder, garlic powder and salt mix well, then add egg whites, oil, water and zucchini mix well.  This will make 4 bagels.  Or you can spread it out on baking sheets and make a flat bread.

Oatmeal Mug Muffins

1 IP Pkt oatmeal (either flavor)

1 IP pkt Mug cake

1 tsp baking powder

1 tsp vanilla extract

1 tsp olive or grape seed oil

2-4oz of water

Combine oatmeal, mug, and baking powder mix well, then add extract, oil, and water mix well, bake at 350 degrees for 8-10 minutes, or microwave for 2 minutes.   It will be two different textures depending on which way you cook it.