Foodie Friday

This week I decided to shake up my breakfast routine.  I’m always looking for a high protein packed way to start the day with minimal carbs and this one definitely packs a punch!

Protein Punch Pancakes:

Ingredients- pancake:

  • 1 egg
  • 4 egg whites
  • 1/2 cup vegan greek yogurt (see recipe below)
  • 1/2 cup oatmeal
  • 1 tsp vanilla extract
  • dash of cinnamon
  • optional: 1 Tbs ground flax seed
  • optional: flour to thicken batter

For the topping:

  • 1/3 cup blueberries
  • 3 large strawberries

Directions:

Put all pancake ingredients into a food processor (a blender will work fine too). If you don’t thicken the batter, they are more like crepes and you can roll the fruit topping inside.  Pour 1/2 cup batter into a pan and cook like a pancake, until the top starts to bubble and flip.

I used my crepe pan, any pan or griddle will do though
I used my crepe pan, any pan or griddle will do though

This will make about 8 4-5 inch pancakes.  I only made half the batter and saved the rest in the fridge to enjoy a fresh batch another day this week.  You can also make all the pancakes and they will keep in the fridge for a day or two.

photo 3

Vegan (aka DF) Greek Yogurt:

Ingredients:

  • a little over half a package of firm tofu
  • up to 1/3ish cup almond milk (or whatever DF milk you prefer
  • a few drops of vanilla stevia, honey, or agave nectar (you can omit this for a more sour greek yogurt taste)
  • Optional: If you want true “yogurt” you can add the contents of 1 probiotic capsule to the mix.

Directions:

Put all the ingredients in your blending contraption (I use my food processor) and give it a whirl.

photo 2

photo 4

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