What’s for Breakfast? (and snack and lunch)
By Patricia Jean-Vézina on May 21 / 2015
The ever elusive meal.
The most important meal of the day.
The one that needs the best balance.
The one with low/no sugar.
The one you’re meant to eat within an hour of waking up.
So much to remember – but just work on breakfast and you’ll feel fitter, lighter and more energetic in no time!
So that’s great – you’re thinking. I need to eat. But what?
I often recommend smoothies to my clients. They’re fast, tasty and an easy way to get a balanced meal. Sometimes, however, my clients want to eat REAL food for breakfast, which I totally get.
That’s when I recommend these. If you eat dairy, these are FANTASTIC. A high protein alternative to traditional pancakes. And the best part about these? You can double the batch and keep the rest for later in the week or for snacks. I just eat these plain they are so good. They also freeze well.
Portion size is two pancakes about 4-5″ in diameter. One recipe makes about 2.5 servings. Perfect for two breakfasts and one snack.
Apple Cinnamon Pancakes
High in protein breakfast option using whole grains!
1 cup plain oatmeal
1 cup egg whites (6 egg whites)
1/2 cup 1% cottage cheese
1/2 tsp cinnamon
1 tbsp raw honey
1/2 tsp baking powder
1/2 sweet apple, chopped
- In a blender, combine oatmeal, egg whites, cottage cheese, cinnamon and honey; process until smooth. Add baking powder and process briefly, just enough to mix it in.
- Stir in chopped apple
- Coat a medium nonstick skillet with oil spray and heat over low flame. Pour 1/2 cup pancake batter into pan. When pancake is golden underneath (use spatula to peek), flip and cook for a few minutes on other side.
- Transfer cooked pancake to a plate, repeat process for the other 3 pancakes. Serve with a sugar-free syrup or just a bit of cinnamon.
For dairy-free option – For a very simple cottage cheese substitute, you can blend or mash some Firm Silken Tofu with a dash of lemon juice. Silken Tofu can substitute cheese in many recipes, replacing cottage cheese or ricotta in dips, sauces, smoothies, pies, and pasta dishes.
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