Let me tell ya folks… If you like pancakes, and you like eating healthy, then this is a must for you. I found a recipe for these online; there are plenty to choose from. I must warn you that I had to tweak the ingredients a few times to get them to come out right, but, once I got it down, they were awesome. Feel free to deviate a little bit if you feel the need. Here’s how I do it
- 4-5 Eggs
- 1 scoop vanilla/unflavored protein powder
- 1 tbsp wheat flour
- 1 tbsp baking powder
- 2 tbsp dry oats
- 2 tbsp cottage cheese
First of all, the protein powder is optional. If you don’t have any, you can always add more oats in there to make the batter a little thicker. The cottage cheese serves to give the batter a little bit of moisture – it will dry out a bit without. Those two are the ingredients you will probably have to play around with the most. Once you’ve got all your ingredients ready, throw them in a blender and mix thoroughly. Remember, if it’s too thin, add more oats or cottage cheese. When the batter is mixed, spray down your pan, put it on medium to low heat (prevent burning and allow to cook all the way through), and cook just like a normal pancake. This ingredient list should yield about four 6-8 inch pancakes.
The kicker here is going to be the topping(s). We all know that pancakes without a few toppings just aren’t worth eating. But you have to be careful here to make sure it stays healthy. I use “sugar-free” maple syrup from Kroger. I put that in parenthesis because it still have a few grams of sugar alcohol, but it beats the 37 grams of sugar in a serving of big Jemima’s special sauce. Also, I cut up a banana and spread a very thin layer of peanut butter on top. This is going to be a breakfast (or lunch) that packs a mean punch. It’s going to be loaded with protein, carbs from the oats and banana, and some healthy fats from your peanut butter. One of my favorites.