Let's face it, regular pancakes may be fluffy and delicious... but there is very little nutritional value to be found. I give you my solution to the fluffy and filling but nutritionally floundering pancake: protein pancakes!
These are made with oatmeal and cottage cheese and I PROMISE you can't tell the cottage cheese is there!
1. Combine 1 cup regular (whole wheat if you can find it!) pancake mix, 1 1/2 cup oats, 1/2 cup cottage cheese, 1 egg, 1/2 cup fat free cow or soy milk, and 1 Tsp each of cinnamon and salt in a large bowl. Carefully fold in 1 cup of blackberries.
2. The batter will be a little thicker and chunkier than regular pancake batter, but should still be pourable. Add more milk if it's too thick.
3. Use a non-stick skillet heated on medium heat. Any hotter, and the pancakes will burn on the outside, but still be goopy on the inside. Pour 1/2 cup of batter per pancake. Keep these guys small, or they'll fall apart.
4. Cook until one side is brown, and the edges are dry, then flip and cook until the pancake is cooked all the way through.
This recipe makes about 8 smallish pancakes, or 4 mondo pancakes - about enough for 3 people. Oatmeal, fat-free cottage cheese, eggs, and milk/soy are great sources of protein. Unlike regular pancakes that contain minimal protein, these pancakes will fill you up sooner, and won't cause quite so large spikes in blood sugar. The protein is harder to break down than the simple carbohydrate in traditional pancakes, and causes these to digest more slowly. The more slowly something digests, the more time your body has to pump out insulin to process the incoming glucose.
Nom on!
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