Sometimes I really feel like pancakes and I eat them. Other times I really feel like pancakes and I cannot. For those times, I do my best to pretend. Most recently, I’ve concocted a blend of pancake and omelette to suffice. Perhaps it’s more accurate to call it an egg white wrap with a touch of pancake-teaser. But in any case, and in all honesty, THIS IS REALLY GOOD!!! Try it out for your early bird breakfast, or mid-morning meal. With plenty of protein, low to moderate carbs, and little to no fat, this meal is sure to satisfy and sustain…
INGREDIENTS:
1/3 cup whole grain pancake mix
(I prefer Bob’s Red Mill Organic High Fiber blend, or Kodiak Cakes whole grain protein mix)*
6 egg whites
1/3 cup low fat cultured cottage cheese (Nancy’s organic is my fave)
chopped veggies of choice: I like chopped green onion, mushroom, and tomato or bell pepper
[optional] herbs/spices/hot sauce, etc.
METHOD:
mix together egg whites and pancake mix (you will have to mix/beat it excessively to make sure it is smooth and all the mix is absorbed). Spritz a frying pan LIGHTLY with coconut oil, set to med/high heat and pour mixture in. Once “pancake” begins to firm up, drop toppings on top. Let cook another minute or two, fold in half, and continue to cook until inside ingredients are warm (flip once). Remove from heat and allow to cool. I cut it in half (it is quite large), and you can consume immediately, or refrigerate and eat it cool later. ENJOY!
*note on pancake mix: I personally prefer soaked/sprouted grains if available. If you are conscious of the digestive benefits of cultured, live foods, you may wish to consider it! To prep/culture the whole grain mix, I throw it in a bowl mixed with 1Tbsp organic cultured plain yogurt or kefir and enough water to moisten, then let it sit/soak in the fridge in a covered container overnight before using.
Leave a Reply