I wasn’t planning on posting this recipe for Protein Pancakes this week, but after this conversation that I had with my Dad, I changed my mind!
It went something like this:
Dad: So when are ya gonna post something good?
Me: What do ya mean? I just put up a new video about strawberries.
Dad: Yeah, I know.
Me: Did you learn anything new from the video?
Dad:(in low mumbly grumbly voice) Mmmmm, not really. It’s just strawberries. You can’t cook with strawberries.
Me: Well, sure you can. I have a few videos coming up this month using strawberries.
Dad: Oh, is that what you do. You do a video about strawberries and then you do another video using them in a recipe?
Me: Uh, HI… HELLO Dad!! Yeah… that’s kinda how it works.
Dad: Oh. Well I was just wondering when you were gonna post something good.
Seriously… I love that man.
Any how, this conversation kind of reminded of me of what my highschool teachers used to say. “If you have a question don’t be afraid to ask. Chances are if you’re thinking it, so are ten other people in the class.”
So I thought, if my Dad was feeling a little bored with strawberries, chances are there maybe a few more of you feeling the same way, so I pulled this recipe out of my “Cook Book” file.
Yeah, it’s true. I have a whole file of recipes that I hoard and don’t share with you guys in the hopes that some day they will go into my Clean, Simple,and D’lishes Cook Book. But I figured I could sacrifice one to keep you on your toes;).
I don’t think I ever mentioned this before, but breakfast is definitely my weakness in the kitchen (although this doesn’t include eggs, I’ve got eggs down… it’s the pancake, french toast, crepes, etc. thing that I’ve gotta work on).
When it comes to pancakes I like to try and up the protein department in order to balance the meal out a bit. I find that when I eat a traditional pancake, fruit, and syrup breakfast I usually end up with a sugar crash and feeling really hungry shortly after a big meal. So adding a little extra protein helps me to avoid the sugary carb overload without giving up pancakes all together.
I’m also not a big fan of saucey, syrupy foods, so I’m perfectly happy topping these babies with some fruit and nuts and calling it a day, but if you like yourself some syrup… by all means add it to the mix:).
Do you guys have any special tips or tricks that you like to use when making pancakes? Lord knows I could use any help I can get!!
Yield: Serves 2
- ½ cup uncooked oatmeal
- ½ cup Fiber One cereal
- ½ cup organic low fat cottage cheese
- 6 egg whites
- 1 tsp vanilla
- 1 tsp agave syrup
- A few dashed of cinnamon
- 1 tsp baking powder
- Garnish: Chopped fruit and sliced almonds... maybe even a little maple syrup!
Put oatmeal, Fiber One and baking powder in a food processor and pulse until you have a fine powder.
Add cottage cheese, egg whites, vanilla, and cinnamon and mix until everything is well blended.
Heat a large nonstick sauté pan over a medium heat. Scoop ¼ cup of batter and drop into the pan. Add as many pancakes fit with out crowding into the pan.
Cook until the edges of the batter begin to bubble and then flip and cook another two minutes (or until cooked through) on the opposite side.
Top with chopped fruit and sliced almonds… enjoy!!
Calories: 230; Total Fat: 3.8g; Saturated Fat: 1g; Cholesterol: 5mg; Sodium: 402mg; Carbohydrate: 30.8g; Dietary Fiber: 10.1; Sugars: 4g; Protein: 21.7g