Thursday, January 9, 2014
Ask my family... do I EVER eat pancakes? Never. Kind of like never eating PB&J sandwiches. We tried to calculate how many PB&J sandwiches I have made over the course of my life as a mother - couldn't do it. The same goes for pancakes - I can't even estimate. When you make so MANY of something, it's easy to develop a dislike for it.
I saw these on Pinterest a long time ago and for some reason, the idea of a protein-packed pancake appealed to me. No white flour, no fat of any kind, no leavening, no salt, and fiber too. Could it really be good? If you're expecting a REAL, American-style pancake - you might be disappointed. But if you're wanting a breakfast that stays with you for several hours that actually tastes good, this works.
Three pancakes add up to about 170 calories - the entire batch makes ten. I decided I could splurge on a few teaspoons of butter, and a TBS of syrup. That would add, say... 47 calories for the syrup, and about 70 for the butter. So a little over 300 calories for breakfast. Not bad. Nice change from smoothies and protein shakes.
The ingredients are healthy, and with the touch of cinnamon and vanilla - you really don't taste anything 'weird'. You can use 'diet' syrup and lite butter - but then it really would be a diet pancake.
Protein Pancakes (aka - "Biggest Loser Pancakes")
6 egg whites (about 3/4 cup)
1 cup cottage cheese
1 cup rolled oats (dry)
2 tsp sugar
1 tsp cinnamon
1 tsp vanilla
Combine all ingredients in a blender jar. Blend until smooth.
Heat non-stick skillet over medium low heat. Spray with non-stick cooking spray, or brush very lightly with butter.
Pour about 1/4 cup into preheated pan for each pancake.
Allow to cook until pancakes begin to look a little drier around the outer edges, and they begin to puff up. Flip. Cook until golden brown on other side.
Serve hot dusted with powdered sugar & fruit, or (for more a few more calories) with butter, syrup, etc...
Leftover pancake batter can be stored in airtight container in refrigerator until needed.