Alright, these are the two recipes that people are asking me about lately, so I wanted to get them both here for you. I wouldn’t necessarily recommend pairing them together…but that’s up to you. 🙂
These protein pancakes are my new love. They are so tasty, and filling and adaptable. You could even make a savory pancake with the right ingredients and toppings. The recipe below is the basic recipe I’ve been using, but play around with it and let me know if you come up with some good combinations!
Protein Pancakes (Sound weird, taste delicious)
Makes 1-2 servings (depends on how hungry you are and IF you like sharing)
1/2 C. Oats (regular or quick)
1/2 C. egg substitute (or 2 eggs)
1/2 C. cottage cheese (stay with me)
1/2 t. baking powder
Instructions: Add all of the ingredients to a food processor or blender. Blend until completely combined and smooth. Let sit for about 5 minutes. Meanwhile, heat a large skillet to medium heat. Add batter to the pan (you should get 4-5 regular-sized pancakes). Cook until bubbles form. Flip and cook and 2-3 minutes until done. Serve with fruit, berries, real maple syrup, low-sugar preserves, etc.
Nutritional facts: 297 calories & 32 grams of protein (if you eat them all yourself).
Ideas: Shred some apple into the mixture before blending and sprinkle in some cinnamon. Yum! Add some berries to the mix, it’ll be pretty and tasty (or pretty tasty)! Chia seeds would be an excellent, nutritious add-in! How about some different extracts: vanilla, almond, lemon, cherry, etc. You could even add in some natural almond/peanut butter, sprinkle a little shaved dark chocolate on top! Oh BOY the possibilities are endless! And I’m getting hungry just thinking about it!
Ok, on to the Salad dressing. I have found that when I make my own salad dressing, there is a very basic formula that seems to work well for every time. You could make multiply this recipe and store extra servings in the fridge for the week, but I have found that it’s so quick and easy to do, that I just make it as needed. 🙂
1 T. acid + 2 t. oil + 1/2 t. thickener + seasonings = Yum!
Acids: vinegar, citrus juices
Oil: I really only use extra virgin olive oil for my dressings, but you could probably play around with that a bit.
Thickeners: Dijon mustard, honey, greek yogurt, etc.
Seasonings: ALWAYS salt & pepper (they make the world go ’round!), often minced garlic, oregano, basil, (whatever you like)…
1 T. Balsamic vinegar, 2 t. olive oil, 1/2 t. Dijon mustard, 1 clove minced garlic, S & P
1 T. lemon juice, 2 t. olive oil, 1/2-1 t. greek yogurt, 1/2 t. juice from beets (pretty), 1/2 Stevia packet (or honey), 1 minced garlic clove, salt, pepper and dash of oregano
Honey Lime Dressing
* Good for a Tex/Mex salad!
1 T. lime juice, 2 t. olive oil, 1/2 t. honey, 1 clove minced garlic, salt, pepper, dash of cayenne (BAM!)
Similar to the pancake recipe above, there is a lot of room for experimentation here. Have fun and know you are saving a TON of cash and a zillion calories by making your own! Plus…it’s FUN! 😀