One of my favourite days of the weekend is Saturday morning. We pull our puppy Fisher into bed at 7am (his normal wake up time), and go back to sleep for a couple hours.
Than I lay awake in bed for a while and think about what I want to do for the day. My husband starts the coffee, and we usually have a yummy breakfast; something that is a bit different from what we normally have during the week.
This past Saturday we were craving blueberry pancakes, but the thought of traditional pancakes with the white flour and the feeling of heaviness after you’ve eaten wasn’t appealing to me. So, I went in search for a healthier version of the blueberry pancake, and stumbled across a great recipe from a website called Dani Spies. She is a mom, nutritionist, & fitness trainer, and has a great variety of recipes that are healthier versions of classic favourites. I love this because you can allow yourself to have a variety of food without feeling too guilty about it. On the other hand, if you love classic pancakes (my personal favourite is crepes) than go ahead and treat yourself, but just make sure it’s in moderation. I think Katherine Hepburn sums it up great, she said, “If you obey all the rules, you miss all the fun.”
I didn’t tweak this recipe at all because it worked out perfectly. They taste like regular pancakes, but have more fiber & protein, which kept me feeling full until lunch. And I didn’t feel like I ate a bunch of rocks when I was done.
High Protein Blueberry Pancakes – serves 2
1 cup of rolled Oats (not instant)
6 eggs whites (3/4 cup)
1 cup of low fat cottage cheese
½ tsp of vanilla extract
½ tsp of cinnamon
2 tsp of honey or agave syrup
½ cup of blueberries (or bananas, apples)
Combine all the ingredients (expect for blueberries) in a blender until smooth – about 30 seconds (I right away thought that I could skip this step, but it’s essential in order to get a batter-like consistency).
Stir in the blueberries
Heat your oven to the lowest temperature (to keep cooked pancakes warm).
Preheat a non-stick pan with cooking spray. Scoop about ¼ cup of batter onto your pan for one pancake (you can cook about 3 or 4 at a time depending on the size of your pan). Cook for about 2 minutes or until the batter starts to bubble. Flip the pancakes and cook for another 2 minutes or until its golden brown.
You can top your cakes with real maple syrup, honey, fruit, plain yogurt, or spread some almond butter on them.
Nutrition Info: 1 serving, approx. 4 little cakes
Calories: 336, Total Fat, 5.7g, Saturated Fat: 2, Cholesterol: 15mg, Sodium: 540mg, Carbs: 41.5g, Dietary Fiber: 4.9g, Sugars: 13.6g, Protein: 28g
Do you have any recipes that are healthy versions of the classic? What’s your favourite part of the weekend?