If my blog had a “theme” it would be breakfast and/or buffalo chicken. Do you, my dear readers, concur? 😉
I do apologize if I bore you at time, but there’s no denying my love for all things breakfast & buffalo saucy. If those were food groups, I would have a very well balanced diet 😉 I kid. My breakfast this week has been smoothies — frozen bananas (the most “popular” US fruit, by the way!), berries, and pineapple blended with 0% Fage, Silk vanilla coconut milk, and a splash of Crystal Light. And before my spinach turned slimy, a big handful of spinach! YUM! Sipping on a fresh fruit smoothie makes my drive to work much more enjoyable, along with the accusations being made about Ohio State head coach, Jim Tressel, on my morning radio station. Here in Columbus, the man is a God who can do no wrong. *eye roll*
But let’s talk about the flapjacks. And let’s not base your review on these photos. Unlike other bloggers, I find pancakes to be quite non-photogenic. They’re the problem, not me.
I love protein in the morning. Without it, I’m grumbly by 10am and that’s just no way to live. Hungry me is not a nice me, that much I know. I also know that I’ll be finding something (likely unhealthy) to eat in the break room before I grumble my way through the morning. So, satiety is good and these pancakes certainly do the trick.
They’re also really, really easy. Easier than even your standard flapjack, I’d say. And it makes one hearty portion that comes in at a mere 300 calories and a whopping 29 grams of protein and 5 grams of fiber! I’m lovin’ it.
The fact that they’re amazing is just the icing on the cake. Quick & easy, healthy, and good? Yes please, thankyouverymuch!
1/2 cup old fashioned oats
1/2 cup low-fat (2%) cottage cheese
1/2 cup egg substitute
1/2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp cinnamon
dash of salt
Place ingredients in blender or food processor. Process until smooth. Let batter rest for about 5 minutes. Heat large nonstick skillet over medium high heat. Coat with cooking spray, then pour batter into skillet making pancakes about 6 inches in diameter. Cook until golden and flip. Yield: 1 serving (4 pancakes).
Nutrition Information (per recipe/serving): 300 calories; 5 g. fat; 15 mg. cholesterol; 930 mg. sodium; 34 g. carbohydrate; 5 g. fiber; 29 g. protein
Result: I think what I love most about these pancakes is the fact that they have a flavor similar to French toast because of the egg content. I was skeptical about these, but I am so glad I braved the unknown and discovered a protein-rich, low-calorie breakfast for one! Of course you could also double the recipe, or quadruple it for a crowd 😀 Enjoy!
And…Friday! Finally! TGIF! I wish it were just this week that has been brutal, but I’m ready to move on from March and welcome April into my life. Did I mention it snowed last night? Well, it did. But I’m still planning on starting my “garden” seeds indoors this weekend!! 😀
Mr. Prevention has ruled out a garden because of a much smaller backyard than our house in Tulsa, so I am planning to use several planters as my “garden” this year. I am also toying with the idea of joining a CSA. Decisions, decisions…
Question: If you had 5 planters with which to grow your favorite produce, what would you choose? Do you belong to a CSA?
Have a healthy & happy weekend!