Happy Sunday morning!
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It’s sun-shiny and beautiful outside. A perfect summer day ahead.
If your favorite food swapper stayed up late last night cooking to get ready for today’s food swap. I’ve heard breakfast in bed might be a very happy thing!
I’m just sayin’
We had ours, pool-side
A friend passed along a protein pancake recipe this week from Venice Nutrition. For many reasons, it rose to the top of my list.
Of course, a great love for all things pancake, but also because I’ve been studying to become certified through their nutrition program.
They were great. Light, fluffy, easy to pull together, and extras were tucked away in the fridge for snacks through the week.
The original recipe calls for yogurt and cottage cheese, which is great if that’s what you have in the fridge, but leaves them a bit low on the side for fat counts overall. Venice Nutrition’s site mentions a couple of ideas for making up the difference, a small amount of butter to top them off, or maybe adding a few nuts to the batter.
For me, I chose instead to use fuller-fat versions of the cottage cheese, yogurt, and milk.
I love organic whole milk
(One woman’s humble opinion: There are a few things, milk, cottage cheese, and Greek yogurt, for example, that I never buy low-cal or fat-free. For me, the taste and texture aren’t worth the calorie savings. Now, granted, overall calories do matter, but I’ll pick my battles if you will)
Also, they offered up a couple of other ideas for toppings, which weren’t on my mental pancake checklist: Sugar-Free flavored syrup, or applesauce.
Sunday morning breakfasts with the someone(s) you love don’t get much better than this.
~ Adapted from The Mom I Want to Be
- ¼ cup plain yogurt
- ¼ cup (heaping) cottage cheese
- ¼ cup natural sugar (Sugar in the Raw or Turbinado)
- ½ cup milk
- 1 egg (large or XL)
- 1 ½ tsp vanilla extract
- 1 tsp cinnamon
- 3 scoops protein powder
- ½ cup whole wheat pastry flour
- ¼ cup oats
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- Combine yogurt, cottage cheese, milk, egg, sugar, vanilla, and cinnamon to a food processor until well blended and slightly foamy
- In a separate bowl, combine remaining ingredients and mix well
- Add the wet to the dry and combine, ever so slightly, until just blended (be careful not to over-mix, or you'll lose the light and fluffy effect)
- Let sit 10 minutes while your griddle warms.
- Cook, top, and enjoy!