I’m trying to eat less flour/wheat/processed wheat for the wellbeing of my stomach – which has been on a damned war path recently – and thus this idea was born!
1 heaping scoop vanilla protein powder
3 tbsp egg whites
dash almond milk
1 tbsp flaxseed meal
heaps of cinnamon
dash of nutmeg
Cook over medium/high heat… they cook quick!
I like mine with a few spritzes of spray butter and a glob of Sunbutter.
I apologize for the quality.. I ate them too fast, so I snapped a blackberry picture!
They were a bit on the dry side, so I want to alleviate that later. However, this is a great start!
I’m headed up to my favorite place in the world… Put-in-Bay, a beautiful island on Lake Erie!
Heineman Winery, here I come!
I had a lot of errands to run today, so I started my day off right!
Since I had a Skype date early this morning, I ate at my desk!
Had two delicious pancakes, hidden beneath a mound of Chobani 0% plain yogurt and a sliced yellow nectarine. The coffee is Green Mountain Lake and Lodge – the very best.
Absolutely delicious. I just bought some Kodiak cakes today, which I’m very excited to try for tomorrow! Waffles on the way!
Since I wanted to crack the box open as soon as I could, I whipped some of the Kodiak cake mixture into about 1/2 cup of canned pumpkin with almond milk, cinnamon and nutmeg and am currently baking some muffins! Yum.
Had to run all around town today (post office, CVS for passport pictures, the bank, the grocery store, etc), and my breakfast held me over for four hours!
Off to check the muffins and unpack my life…
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.
Cue Jack Johnson song…
Who doesn’t love banana pancakes, right?
I’m currently trying to clean out my pantry items (since I move away in 2 weeks), and thus ‘garbage’ pancakes are born. Okay, not really garbage, but an interesting assortment!
This could easily serve two people, or one very hungry individual.
- 1 banana, ripe
- 1/3c bisquick or whole wheat flour
- big dash of baking soda
- big dash of cinnamon
- 1/4c dry oats
- 1/2c egg whites
- dash water
Smash your ‘naner, then add wet and dry ingredients, mixing evenly. It’ll be lumpy because of the banana, but that’s the best part!
Cook on a sprayed griddle on medium. This made three mammoth pancakes. I topped with spray butter and a bit of honey… and coffee on the side!