I woke up this morning feeling 1) sick to my stomach and 2) like it was October.
The first was caused my horrible eating last night, so that’s my fault. After a cup of tea and tums, I was finally hungry for breakfast after being awake nearly 2.5 hours.
The second made me really happy and influenced my breakfast choice toward pumpkin oatmeal!
This consisted of a heaping 1/4 cup of rolled oats, a dash of SO Delicious Coconut Milk, 1 cup of water, heaps of cinnamon, a dash of nutmeg and about 1/4 cup of pureed pumpkin. I stirred in a touch of vanilla protein powder and vanilla extract at the end. I topped the oats with a dash of grape-nuts.
About to hop on a conference call with the Red Cross to do a presentation, then into town to workout, get some fingerprinting done for a silly FBI check for grad school, and back to have a lovely Skype session!
As most of you know, I don’t measure a thing.. but here are my guestimates, in case you want to attempt to reconstruct this delicious breakfast!
- 1/2 cup canned pumpkin (not pumpkin pie)
- 1/2 cup uncooked oatmeal
- 3 tbsp flour
- 1 tsp Agave
- 1/2 cup egg whites
- dash milk (to bring to correct consistency)
- heaps of cinnamon
- 1 small super ripe banana, mashed
My batter looked like this…
Heat skillet to medium, and coat with nonstick spray. These pancakes are pretty thick, so they’ll take a bit to cook through. Make sure not to make them too big, because they’re notoriously hard to flip if they’re large.
^^ this one I made without adding the banana, just to see the color and consistency, for future knowledge.
The top pancake now has the banana in it! I found it harder to flip when the banana was added, since the batter was heavier.
Note that I use “small” plates. This is not a traditional 10” plate. It’s a side-dish plate.
I always like my pancakes with an egg, because I prefer yoke as the “syrup.” Weird, right?
Anyhow. This could easily feed two, or one very-hungry-Brie.
Which might have been a mistake, because I just recalled that I’m going out to lunch at 1 with some friends in Georgetown… ooops.
GET IN MAH BELLY.
Anyhow. I love oatmeal, but it doesn’t keep me full as long as I’d like. So, I concocted this little guy to add a bit of flavor (without sugar or sweetness!) and protein!
Protein-Packed Oatmeal (with flavor infusion)
- 1/2 cup uncooked oats (I like rolled, not quick)
- 3-6 tbsp egg whites (depending on the consistency you like)
- 1/4 to 1/2 cup of brewed vanilla roibos or chai tea
- dash of milk (I use almond)
Brew the tea, and let it brew to recommended time (usually 3-5minutes for tea bags). Pour the oats into a microwave-safe bowl and add the egg whites and milk. When tea is ready, pour desired quantity over the oats – for slightly thinner oats, make sure ot sufficiently cover the oats, probably 2-3 inches of tea on top of the oats. I prefer rather thick oats, so I keep my tea/water-level closer to the oats. Stir well, and microwave on power level 7-8 for 2 minutes. Make sure to keep an eye on it in case it starts to puff and boil over, as it sometimes does! Stir immediately, add more liquid (if you desire thinner oats) and microwave for 10 second intervals until desired consistency is achieved.