My Perfect Pancake

I feel like everyone has that one pancake recipe that they know that they can always count on. For awhile now, I’ve been trying to find the right combination of ingredients that made a perfect, thick, moist and delicious pancake.

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Well, yesterday I finally did it!

Topped with coconut oil-fried bananas, a peanut flour cocoa sauce and unsweetened coconut. (Excuse the Instagram photo!)

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And then I made them again this morning and topped them with strawberries, maple syrup and coconut with peanut flour between each layer. Droool.

I really wanted them again for lunch, but I felt like that would’ve been a bit overboard…

My Perfect Pancake

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  • 4 egg whites
  • 1/3 cup TVP
  • 1/3 cup unsweetened almond- coconut milk (or other milk, but I think this gave it a delicious flavor)
  • 1 T Coconut Flour
  • 1/4 cup unsweetened applesauce (or pumpkin puree)
  • 1 t cinnamon
  • .5 t pure vanilla extract
  • .25 t baking powder
  • .25 t xanthan gum

In a small bowl, combine TVP and almond milk and set aside. Let soak for about 5 minutes, or until the liquid is absorbed into the TVP.

Heat a coated skillet or griddle to medium heat.

Whisk egg whites well, about 30 seconds. When they foam at the top, add in applesauce and coconut flour.

Add TVP mixture along with the rest of the ingredients. Mix well. I found that it thickened with time, so I let it sit for a minute or 2.

Pour batter into 4 pancakes and let cook for 5 minutes. When outsides seem firm and the spatula easily slides underneath, flip!

Cook for additional 5ish minutes.

photo_2Top with everything you can get your hands on- because like I always say, toppings make the meal! 🙂

Annnd ready, set.. DIG IN!

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What are your favorite pancake toppings? Do you go crazy like I do, or keep it simple?

Apple Protein Pancakes

Or as I like to call them.. “Not Quite Apple Crisp but Still Amazing Pancakes”

Yesterday, I talked about my surprising apple crisp- like snack. When I woke up I was craving similar flavors, but I also really wanted pancakes. And then I thought.. That could work…

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And that’s how I ended up with these mouth watering pancakes that didn’t quite taste like my snack yesterday, but were definitely a breakfast worth sharing with you all!

…Don’t let the picture fool you. Those are apples on top, not peaches. Hmph.

Apple Protein Pancakes

  • 2 egg whites
  • 1/4 cup cottage cheese
  • 1/4 cup unsweetened applesauce
  • 1/4 cup TVP
  • 1 T coconut flour
  • 1 T ground flax seed
  • 1 t cinnamon
  • 1/2 small apple, chopped

Heat a coated skillet on medium heat.

Combine the first 3 ingredients in a small bowl. When thoroughly mixed, add TVP, flour, flax and cinnamon. Gently stir and then blend with an immersion blender for a couple minutes until the mixture is smooth.

Funny story about the immersion blender. I used to see recipes that required the use of one, and always thought I couldn’t make it because I didn’t have an immersion blender (or even knew what it looked like!). And then one day it occurred to me that maybe that weird thing in my cupboard that looked like a blender that you immersed into things was called an immersion blender… GENIUS! Definitely a blonde moment of mine, but now I can happily make all the immersion blending recipes I want. Yay!

Ok so where were we? Oh, right..

PANCAKES!

I only made 2 pancakes, but I’d suggest making 3-4 smaller ones. When it came time to flip, the edges were falling off the spatula and I almost ended up with an apple pancake scramble. Cook for about 5 minutes on one side, flip and cook for an additional 3-4 minutes.

When cooked, top with chopped apple (raw or cooked, whichever you prefer) and maple syrup. You could also try putting the apple inside the pancakes!

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I’m off to have a productive Friday afternoon!

Carb Confusion and a Surprising Snack

After reading my last post, I realized I may be giving the wrong impression. Just because I substitute vegetables for pasta, doesn’t mean I don’t eat carbs. Ohh no. I. love. carbs.

Sweet potatoes, quinoa, oatmeal, granola, bread.. fruit?! I couldn’t live without the stuff. The problem is that I love carbs too much, so I try to cut down where I can so I can enjoy them some other time.

It’s all about BALANCE!! 

Anyways.. I just got back from doing an upper body workout at the gym and man, am I sore. I feel like I got tired way faster than I normally do, and I can’t imagine why! My week has been pretty workout heavy, so I think my body is telling me it’s time for a rest day.

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Here’s what my workout looked like + a quick 10 minute run on the treadmill to get my heart pumping. While on there, this caught my eye…

photo_3Does anyone else feel like jumping on an already- moving treadmill would have a GREATER chance on injury? Especially since I have got to be one of the most clumsy people on this earth.

After my workout, I wanted a quick snack before dinner. I mixed equal parts unsweetened applesauce and cottage cheese, some ground flax and a sprinkling of cinnamon. About half way through I realized..

HEY! This tastes like apple crisp!

It was way tastier than I expected and I know it will become a recurring snack for me.

 

Morning “Me” Time

I have a ritual that I follow almost every morning. I always wake up sometime in the 7 o’clock hour, and I’ll make breakfast soon after. I have a terrible addiction to coffee and have it 99% of mornings. If I don’t have it in the morning, I’ll probably have it later that day. If I do have it in the morning, I’ll still probably have it later that day.

No matter how much I have to do that day, I don’t start doing work until after I eat. Breakfast time is “me” time. It gives me the chance to relax, catch up on blog posts and now, write my own posts!

Breakfast

I love making a big breakfast on the weekends. Heck, I love making big breakfasts during the week! On the menu today, pancakes.

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Mmmmm.

Spring may be approaching, but I was craving some fall flavors this morning.

Pumpkin Apple Spice Pancakes

What you’ll need:

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  • 3 egg whites
  • 1 TBSP pumpkin puree
  • 1/4 cup unsweetened applesauce
  • ~1/4 cup TVP* (Oats will also work!)
  • 1 TBSP coconut flour
  • 1 TBSP unsweetened almond milk (or milk of choice)
  • .5 tsp cinnamon
  • .25 tsp of both ginger and nutmeg
  • a pinch of ground cloves
  • Toppings of your choice!

*TVP is textured vegetable protein. I often use it in pancakes as a higher protein and low carb alternative, but quick oats would work just as well.

Heat a large skillet or pancake griddle to medium heat. Lightly coat with oil or cooking spray of your choice- I went with coconut oil this morning.

Combine egg whites, pumpkin, applesauce and almond milk in a bowl and mix well.

Stir in TVP and coconut flour, and then add spices. If you don’t have all of them on hand, that’s fine. When I’m making pancakes I usually just pick a random assortment of spices and it always tastes delicious!

Pour batter into the pan- I made 3 smaller pancakes, but you could also make 2 larger ones (or 5 baby pancakes?)

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After about 5 minutes, check if they’re ready to be flipped. They won’t bubble on top, but you’ll be able to easily get the spatula under them. They’ll feel firm, not doughy. Cook for another 5 minutes on the other side.

When done, serve with the toppings of your choice! I mixed peanut flour mixed with almond milk and spread it on top, sprinkled strawberries, chia seeds and unsweetened coconut and drizzled maple syrup over everything.

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Homework and eventually gym time. See you after lunch!