The other day, toward the end of my long Sunday morning run, I started thinking about what I wanted for breakfast (which leads me to wonder whether I run to eat, or eat to run).
I started thinking through some of the usuals: protein shake, eggs, yogurt and granola, but nothing seemed too exciting. Then the idea of protein pancakes popped into my head, so I made a quick stop at the grocery store (drenched in sweat) to get the ingredients.
I got home, took a much needed shower and grabbed the blender.
My amazing sister and her equally awesome husband gave me this recipe a while back and I have been meaning to try it. My husband is more of a waffle guy, so I seldom fix pancakes Today, however, was my day for breakfast. After all, I’m the one who ran ten miles instead of sleeping in, right?
From what I’ve been told, my sister’s husband Nick developed this recipe when she was training for a bodybuilding/physique competition. They are a great alternative to traditional pancakes since you use oats instead of flour, and the addition of cottage cheese and egg whites make them protein packed!
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 original recipe is for plain pancakes, but I added blueberries, vanilla extract, and lemon zest just to spice it up! They turned out amazing. I loved them, AND the husband loved them. Now if I can just use the same ingredients for waffles.
Try these pancakes today! They are so good, you won’t believe they are healthy!
(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 lowfat cottage cheese
1 Tbsp lemon zest
1/2 Tbsp vanilla
Pinch of salt
In a blender combine egg whites, oats, cottage cheese, lemon zest, vanilla, and pinch of salt. Blend until smooth.
Meanwhile, heat 8-inch non-stick skillet over medium heat. Pour batter into skillet in batches. Sprinkle a few blueberries on batter if desired. Flip and cook other side.
Transfer to a plate, top with more blueberries, lemon zest, and a drizzle of honey. Enjoy!