Since I’m home for spring break I decided to take advantage of having access to a real kitchen and whipped up some pancakes (that are gluten-free, sugar free and high protein!).
In a blender combine:
- 1/2 cup old fashioned oats
- 1/3 cup cottage cheese
- 3 egg whites
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tbsp cocoa powder
And blend, blend, blend until smooth. I had to add a little soy milk to get my blender going, but he’s (yes, my blender is a boy) getting a little old and has seen some better days, probably not necessary if you have a fancy-shmancy blender. Pour into a hot pan, flip, and eat.
I got 9 mini pancakes out of this recipe. I make mini ones because I have not hand-eye coordination and fail at flipping larger pancakes. It would probably make about 4 normal sized pancakes.
To top the pancakes I combined roughly 1.5 tsp of peanut butter (I used crunchy because it’s what was in the pantry) and 2 tbsp soy milk, microwaved it for 20 seconds and whisked with a fork until combined.
Get in my belly. All breakfasts should include chocolate and peanut butter. Just sayin.
Just a warning, these pancakes aren’t really sweet. I’m weird and like them like that. You could play around with added some kind of sweetener (Honey? Agave? Mashed banana?). Or dump lots of syrup on top, either or.