June 21, 2013

blueberry protein pancakes

Speaking of things that are on repeat-peat-peat-peat-peat

TWELFTH AVENUE | blueberry protein pancakes

Phil makes these blueberry protein pancakes for me almost every morning (love him). I am not exaggerating when I say they are some of the best pancakes I have ever eaten. They are fluffy just like regular pancakes, but chock full of healthy stuff like cottage cheese, egg whites, oats, cinnamon, banana and most importantly, blueberries. (*For all of you gluten-free folk out there, these pancakes can be made GF by using GF oats.) I am a total sugar junkie and could eat donuts from this place every morning for breakfast (maple bars with chocolate swirl…don’t even get me started), but these pancakes are a nutritious way to satisfy my sugar jones without making me a gajillion pounds overweight.

TWELFTH AVENUE | blueberry protein pancakes TWELFTH AVENUE | blueberry protein pancakes

You know who shares my love for fluffy pancakes? My sweet-as-sugar mother-in-law Gill. England isn’t big on sugary breakfast food or going out to breakfast in general – not that they don’t enjoy it, they just don’t really do it – so when Phil’s parents come over to visit us in the States, I get a special thrill out of taking them out for a big ol’ American-style morning feast. I’m thinking next time they’re here, Phil is going to have to whip up a batch of these bad boys and see how Gill likes them. If nothing else, they’re homemade, nutritious, and you can eat them in your pajamas.

TWELFTH AVENUE | blueberry protein pancakes

Blueberry Protein Pancakes
slightly modified from Ambitious Kitchen
serves 2

INGREDIENTS

1 cup rolled oats
1 banana
4 large egg whites
1/2 cup fat free cottage cheese
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 heaping Tablespoon nonfat Greek yogurt
A big handful of blueberries

PREPARATION

Combine all ingredients in a blender (Phil uses our Magic Bullet) and blend until smooth.

Heat a large skillet over medium heat. Spray skillet with cooking spray and pour out portions of about a quarter cup of batter. Drop ten or so blueberries onto each pancake and cook until bubbles form in the batter. Carefully flip pancakes and cook another minute or two until undersides are golden brown.

Wipe skillet clean with a paper towel and repeat with the remaining batter. Makes about eight pancakes.