A few weeks back, the husband and I took a trip down to Naples. While there, I was told to try a breakfast place called First Watch, and that the pancakes are to die for.
While I don’t usually start my day with buttery, rich carbs, I knew this indulgence would be worth it. Boyyyyy was I right.
At First Watch, you can create your own pancake, from carrot cake to chocolate chip. I was in heaven.
I chose to create a blueberry and granola muesli pancake. I’m pretty sure I kept saying “Oh my goodness” after each bite. My next thought of course, was to create a version with my all-time favorite protein pancakes.
Cottage cheese- low in fat, high in protein, high in calcium
Egg whites- high in protein, low in cholesterol and fat. Contain riboflavin and selenium along with essential vitamins such as folate, B12, niacin betaine and choline
Oats- high in fiber, cancer fighting phyto-chemicals, blood glucose and insulin regulating properties, and lower bad cholesterol.
The result? These Blueberry and Granola Protein Pancakes! You have to make these! The blueberries pop in your mouth and the granola adds a delicious crunch! Similarly, you could add any other fruit or flavored granola of your choice. And if you want to try the real thing, I hear there’s a First Watch in the Countryside area. There is also one on Main Street in downtown Sarasota.
Blueberry Granola Protein Pancakes
(makes 8-10 small pancakes)
12 egg whites (I used a carton of organic because we had it)
2 cups old fashioned oats
2 cups low-fat cottage cheese
1/2 Tbsp vanilla
Pinch of salt
1/3 cup Blueberries
1/2 cup granola
In a blender combine egg whites, oats, cottage cheese,vanilla, and pinch of salt. Blend until smooth.
Meanwhile, heat 8-inch non-stick skillet over medium heat. Pour batter into skillet in batches, sprinkling blueberries and granola over the top of the batter. Flip and cook other side.
Transfer to a plate, top with more blueberries, granola, and a drizzle of honey. Enjoy!