Weekend Eats: Protein Pancakes
Jan 21st, 2011
Pancakes and health food are not typically found in the same sentence. Most are made with refined white flour and topped with sugar-laden syrups. Delicious? Absolutely. A healthy way to start the day? Uh, no.
Lately I have noticed when we go out to breakfast as a family my daughter’s go-to has been an order of pancakes topped heavily with syrup. It wouldn’t be my first, second or even third food choice for her but because she is such a picky-eater frankly I’m just happy she’s actually eating. After she started asking for pancakes at home, I decided to find a healthier alternative. I am rather proud to say – mission accomplished!
Here’s how to make the perfect protein pancake for your family this weekend:
Ingredients
- 1/2 cup rolled oats
- 1/2 cup low-fat cottage cheese
- 1/2 cup egg whites
- 1 teaspoon of vanilla extract
- 1/8 teaspoon cream of tartar
- pinch of cinnamon
Preparation:
1. Blend all ingredients until smooth
2. Pour approximately 1/4 cup batter for each pancake onto heated griddle or non-stick pan (check to see if its hot enough with a splash of water-if it sizzles, its hot enough)
3. When pancake bubbles, flip and cook the other side
4. Top with frozen, organic strawberries-warmed and sliced and poured over the top with their juices. Or substitute fresh or frozen blueberries, raspberries, blackberries or bananas. Warming the berries bring out the fruit’s natural juices. If that’s not sweet enough for you drizzle a bit of agave nectar on the pancake. Enjoy!
Nutrition per pancake (recipe yields 6):
260 calories, 3g fat, 25g protein, 33g carbohydrates
*Happy Friday*
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Written by Lea Barlow • Leave a comment
