Breakfast of Champions
I do love breakfast. I have friends who skip breakfast, some whose breakfast consists of a triple Venti nonfat latte, and others who wouldn’t mind a carton of eggs and a side of beef for breakfast.
I like to start my day with a solid meal, plus lots of hot, strong coffee. My penchant for sweets sometimes leads me down the road of French toast or pancakes – ah, I do love pancakes. But, I’ve learned that if my breakfast isn’t packed with protein, then my day just goes downhill.
So when my friend and trainer, Mindy McFall, owner of Folsom Lake Fitness, shared her recipe for protein pancakes with me, I just couldn’t keep all of this goodness to myself! If you’re a breakfast person, but you want something that stays with you and is healthy, you just may have found your new favorite breakfast.
Mindy’s Berry Protein Pancakes
¼ cup organic, old-fashioned oats
¼ cup low fat cottage cheese (I use nonfat)
½ cup liquid egg whites
1 Tablespoon ground flaxseed
½ teaspoon cinnamon (I substitute 1 teaspoon vanilla)
2 Tablespoons water (I never add the water, and they turn out great!)
1 cup frozen mixed berries
1 teaspoon Truvia or Stevia (I omit this.)
¾ teaspoon cornstarch
1. To prepare batter, place all ingredients in a blender and process until smooth (batter will be thin).
2. Cook the pancakes any size you like in a skillet coated with olive oil cooking spray over medium-low heat. They will be ready to flip after bubbles form around the edges.
3. To prepare the topping, toss berries, sugar (if using) and cornstarch in a large microwave-safe bowl until well combined. Microwave on high for 2 minutes. Stir and microwave on high until slightly thickened, about 2 minutes more. Spoon over warm pancakes. Note: Microwave temperatures vary, so you may need more or less time (mine usually takes 2 ½ minutes total).
Enjoy with fruit topping or some real maple syrup.