Why We Like It
Nix refined carbohydrates for breakfast by trading your usual pancake mix for this tasty high protein, whole-grain recipe. Loved by kids, this version can be made into pancakes or waffles, and will satisfy until lunchtime!
Cook First:
- 1 sweet potato (or 1 ripe banana)
Before starting the pancakes, cook the potato. First scrub the potato, then pierce with a fork several times. Wrap in a damp paper towel and microwave on high for about 3 minutes or until tender. Allow it to cool, and then add to a blender or food processor. (Simply slit along the long side of the potato, squeeze the center into the blender and discard the skin.)
OR, skip this step and add a peeled ripe banana to a blender or food processor.
Add Next:
- 6 eggs
- 1 1/2 cups old fashioned rolled oats
- 3/4 cup low fat cottage cheese
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp pure maple syrup
- 1/2 tsp baking powder (aluminum free)
Add to the blender or food processor.
Process on high 30 seconds to 1 minute, stopping to scrape down the sides as needed. To reach your desired consistency, you can thin the batter by adding another egg (or by adding 2 or more tablespoons of milk of your choice).
Cook the Pancakes:
Heat a greased pancake griddle or waffle iron.
For pancakes: When a drop of water added to the griddle begins to bubble, pour 1/4 cup batter for each pancake, making 12 small pancakes. When tiny bubbles appear and pop, then flip. (They will be nicely browned.)
For waffles: Use 3/4 cup batter for a 7-inch Belgian style waffle iron, yielding 4 waffles.
Serve and Enjoy!
Serve pancakes topped with yogurt, fresh berries, nut butter, or drizzled with 1-2 tsp of pure maple syrup.
Nutrition Information for 2 pancakes (or 2/3 of a 7 inch waffle, made with 3/4 cup of batter)
- Calories: 200
- Fat: 7 g
- Saturated Fat: 2.2 g
- Cholesterol: 190 mg
- Total Carbohydrate: 22 g
- Fiber: 3 g
- Total Sugars: 6 g
- Added Sugars: 0.5 g
- Protein: 12 g
- Sodium: 205 mg
