This summer is running away on me, as summers are wont to do. Though I’ve been doing tons of cooking and even picture-taking, it hasn’t translated to the blog in the way I would have liked. So I’m sorry it’s been so long since my last post, and I will definitely be posting more regularly again. It’s been a great month of visiting friends and family–and so many new babies in my life to snuggle with!–walking in the sunshine with the dog, and of course, working. But the past four weeks have completely blitzed by.
I thought this recipe for oatmeal protein pancakes would be a good way to ease back into posting. Truly, nothing fills the weekend brunch spot, for me, like pancakes. Having been raised on a weekly habit of my mother’s thin, lemon-scented stacks of perfect pancakes, nothing else will quite do.
The problem with pancakes? As I strive to eat more healthfully, pancakes can pose a challenge because of that dreaded carbohydrate crash they produce a few hours after eating, from their dose of refined flours and sugars. In general, I’ve been finding incorporating a solid dose of protein into my breakfasts keeps me much more satisfied for the whole day, which make typical pancakes a not-ideal (though always delicious) choice, unless it’s a special occasion.
This recipe, that I found on recipezaar, with its infusion of whole-grains and hit of protein, neatly solves the problem for the weekly pancake pick. They are not as light and fluffy as typical pancakes, but they’re still delicious, in a heartier way, and provide a tasty canvas for your favourite add-ins, like blueberries, peanut butter, pecans and flax, or even chocolate chips.
Oatmeal Protein Pancakes
Serves 2. (Simply double or triple the recipe if more people are coming over or if you’ll want leftovers.)
These easy, high-protein and high-fibre pancakes provide a fantastic start to your day, or make a terrific afternoon snack (pop a leftover pancake into the toaster).
1 cup rolled oats
1 cup 1% cottage cheese
2 tsp vanilla
8 egg whites (1 cup. I buy the “Simply Egg Whites” when I’m going to make this recipe)
Peanut butter: add a tablespoon or two of peanut butter before blending
Blueberry: add 1/2 cup of blueberries and a tbsp of lemon zest to the batter after blended
Chocolate chip: add 1/2 cup of chocolate chips to the batter after blended
Pecan flax: add 1/2 cup of chopped pecans and 2 tbsp of flaxmeal to the batter after blended; if batter is too thick, add a bit of milk or water to make it the right consistency before cooking.
Blend all ingredients in a blender until mixture is smooth. (If you’re using a variation as listed above, make sure you add your ingredients at the right time.)
Heat a non-stick skillet or griddle to medium heat. Cook the pancake batter about a 1/4 cup at a time until done. I like to keep the finished ones in an 0ven-safe dish with the oven at its lowest setting to keep them warm.
Serves with sliced fruit and topped with yogurt and a drizzle of maple syrup. Like I said, I like to use the leftovers as snacks in the afternoon–great pick-me-up!