Friday, August 10, 2012

Powerhouse pancakes

These tasty little cakes combine pregnancy 'superfoods' oatmeal and cottage cheese in an easy to prepare, home cooked, comfort breakfast.

1/2 cup old fashioned rolled oats
1/2 cup cottage cheese
3 egg whites
1 whole egg
1 tsp vanilla extract

Mix all ingredients in a blender until smooth.
In a preheated, greased skillet or griddle (over medium heat: hot but not smoking, a few droplets of water should 'dance' on the surface for several seconds before evaporating if the temperature is correct) pour batter into 3 inch cakes, making sure not to over-crowd.
When edges look dry, flip and brown the opposite side. Repeat with remaining batter.
Serves 2.

These aren't your fluffy, buttermilk style pancakes (they also aren't full of refined flour and sugar.) They have a pleasingly dense, somewhat chewy texture...think Asian style scallion pancakes.

I ate mine with maple syrup and raspberry jam for breakfast.  You could just as easily omit the vanilla and stir in some salt and black pepper, minced onion or sesame seeds for a savory snack dipped in soy sauce or sriracha (depending on how well you're tolerating any of the above items these days.)

Powerhouse pancakes freeze well, so you can make a whole mess of these whole grain, protein and calcium rich beauties ahead of time. Wrap the individual portions tightly in plastic wrap and you've got yourself a super quick and nutritious meal or snack ready to reheat in seconds.

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