As a weightlifter, I am really cautious of what I eat, in particular, carbohydrates and protein. I try to eat as much protein as I can and limit the amount of carbs I eat at every meal. Finding ways to do that can be challenging, especially since I don’t use any type of store bought protein powder or bar. All of my protein comes from the food I fix and prepare myself. What I have found is breakfast has been the hardest meal for me to keep those macros in check. Cue protein pancakes!
These pancakes are like a little macro godsend for me. These pancakes are super easy to make and taste really good. Each of these pancakes has 6 grams of protein. 6 grams in only one pancake!
These do cook like regular pancakes, but they need a little longer on each side. The trick is to make sure the temperature of the pan you’re using is right. The pan needs to be slightly hotter than you would have it for regular pancakes. For a griddle, that would be about 375°F. The texture of this pancakes are also a little different than regular pancakes. These are softer, less firm then normal pancakes, but the texture doesn’t bother me at all. I put a little strawberry jam (it’s better for you than maple syrup) and I devour them in about 3 seconds flat without ever noticing the texture. Now all you have to do is figure out all the different combinations of healthy toppings you can put on them! 🙂
- 6 eggs
- 12 oz. cottage cheese, small curd
- 1/2 tbsp. baking soda
- 1/2 tsp. cinnamon
- 2 tsp. vanilla extract
- In a blender, blend the cottage cheese until it is smooth. Transfer the cheese to a bowl.
- Add eggs, one by one, to the cottage cheese. Mixing after each addition. Then add the vanilla and stir after its addition.
- In another bowl, mix together the flour and baking soda together. Add this to the cottage cheese mixture.
- Scoop out on a hot griddle set to 375°F with a 1/4 cup measuring cup. Flip over when there are bubbles in the middle of the pancake and the edges appear to be cooked.
- Allow to cool.
Makes 16 pancakes
Recipe adapted from: Fountain Avenue Kitchen
Over the last week and a half, I have been on break from college and am getting ready to start the summer semester. So I’ve been busy trying to do things I don’t normally get to do during the regular semester and that normally means being out and about all hours of the day. When I’m out, it’s really hard to stay strong and eat healthy at restaurants, so I generally I bring some type of snack to hold me over until I get home and can fix a real lunch or dinner. Cue Mocha Granola…
This stuff is amazing! It is so versatile, can be taken anywhere in a small bowl, and it’s really good. What I really like about this recipe is there is no oil, it’s just unsweetened applesauce. Eliminating the oil makes this recipe so healthy and you can add really anything you want. As the title suggests, this recipe does have coffee in it, but the amount is totally customizable. You can determine the exact amount you prefer, the more instant coffee, the more intense the flavor. I freaking love coffee so I generally add the max amount.
Combinations of add-ins is also highly customizable. I love adding dark chocolate and sliced or crushed almonds; it’s one of my favorite combinations, but if I want something different I add cranberries. Another amazing combination is milk chocolate, walnuts, and banana chips, but you can really make any amazing combination you want. What I am giving you is the base. You can get creative and mix different nuts and chocolates and fruit to make the perfect granola for you.
- 4 cups old-fashioned oats
- 1 cup coconut flakes (sweetened or unsweetened)
- 1/2 cup wheat germ
- 1/4 cup flax seeds
- 1/2 cup sliced or crushed nuts (any kind of your choice)
- 1/2 dried fruit of your choice (optional)
- 1/2 cup unsweetened applesauce
- 3 tbsp. hot water
- 1-3 tbsp. instant coffee granulates (to taste)
- 2 tsp. vanilla
- 1/3 cup honey or agave nectar
- 3/4 cup chocolate chips (any kind of your choice)
- Preheat oven to 300° F.
- On a large baking pan, preferably one with walls, place oats, coconut flakes, wheat germ, flax seeds, nuts, and fruit (if you are using any) together and stir until combined.
- In a medium bowl, add the applesauce, water, coffee, and vanilla and stir very well until the coffee granulates are completely dissolved.
- Pour the liquid mixture over the oat mixture and stir until all the oats are covered in the liquid and cook for 45 minutes, stirring every 15 minutes.
- Once granola has cooled, stir in the chocolate chips and place in an airtight container.
- Eat in a bowl plain or with milk or stir over yogurt or ice cream, either way, enjoy!
Recipe modifies from The Kitchen is My Playground