Weekend mornings are made for everyone’s favourite breakfast food: pancakes. Those of you who read this rant about 2-ingredient banana pancakes know how disappointed I was by them. Recently, I found a recipe on Pinterest for cottage cheese protein pancakes, using cottage cheese, oatmeal, an egg and some vanilla extract. I was all excited again! And then I made them and they just didn’t cut it. The cottage cheese made them too lumpy to cook nicely and the combined with egg made for a weird texture after cooking. And there wasn’t enough vanilla so they were bland. I smothered them in applesauce. And so I was disappointed with alternative pancakes again.
And then I had a revelation! When I worked in long-term care, we would puree cottage cheese in a blender to serve to residents who were on a pureed diet. And pureed cottage cheese would be like a smoother ricotta. And lots of pancake recipes use ricotta. This would get rid of some of the lumpiness. I had a plan.
Meal planning pro tip: make a batch (or double batch) of these pancakes on the weekend and save them in a container in the fridge. On week day mornings, throw two in the toaster or microwave for a minute before eating. You could also spread them with peanut butter and roll them up for an alternative breakfast PB&J kind of thing.
Not related to food, but related to health and wellness things: activity trackers! I really like the idea of an activity tracker. I think it shows people how much activity they’re really doing and keeps them accountable. I also think that being able to “compete” against friends and family with the FitBit makes it a more fun and interactive activity. I don’t know if I would use a FitBit enough to buy one, so I sent in 2 codes from a Special K box to get a free one! It is bright red and huge, but my plan is to see if I like it enough to look into buying my own. If you have thoughts on activity trackers, give me a shout in the comments or on Facebook.
This recipe makes 8 pancakes.
- 1 1/3 cup oatmeal
- 2 eggs
- 2 tbsp flaxseed
- 2 cups cottage cheese
- 1 tbsp vanilla extract
- 1 cup frozen or fresh sliced strawberries
- Place the oatmeal in a blender, and grind until it starts to look like flour.
- Add the eggs, flaxseed, cottage cheese, and vanilla and blend until smooth. The batter will be thick.
- Stir in the strawberry.
- Heat a large skillet over medium heat. Spray with non-stick spray to keep pancakes from sticking.
- Dollop 1/3 cup of the batter into the pan. Use a rubber spatula or flipper to spread the batter into a circle. Cook 2 minutes per side, or until golden brown. Serve with maple syrup.