I admit that I originally had another post scheduled for today, but I decided last night to change it. It was a post about a vegetable. I love my veggies, and you probably know this. You probably love them too if you come here again and again. But I decided, heck, it’s almost the weekend. Time to live a little and indulge, right? Unless you count carrot cake, I don’t really consider vegetables a part of my indulgences. Pancakes? That’s more like it.
I work with a group of people who celebrate Pancake Friday. Every Friday in the cafeteria, they indulge in a a thick stack cooked on a buttery griddle dripping in maple syrup. It sounds good, yes. I don’t partake, but I don’t feel like I’m missing anything either. Because I eat pancakes all the time.
Yes, that’s right. Ever since I figured out that I could enjoy pancakes without guilt, I think nothing of whipping up a short stack for myself any day of the week (they’re quick and easy, too.) Every time I do, I feel almost giddy with excitement. Like I’m partaking in some big secret. Like, hey there, my breakfast is better than YOURS in many more ways than one.
My pancake breakfast is low in fat, packed with good grains and protein, and with all the possible ways to dress them up, it always feels like an indulgence. I not only get to feel like I’m making something good for me, but also something that makes me feel really good. These pretty pancakes, studded with strawberries and coconut, were tied for second in the best-breakfast-this-week contest. If it weren’t for the no-bake-cashew butter-cookie-oats the next day, the pancakes would have won. Can you tell I love indulging in breakfast?
1/4 fat free, cholesterol free liquid egg substitute (or 2 egg whites)
1/4 cup (2oz) low fat cottage cheese
1/4 cup plain oats
1/4 teaspoon baking powder
dash of cinnamon
1 packet of Truvia, a few drops of liquid stevia, or other zero-calorie sweetener of choice
2 large strawberries, sliced thinly
1 tablespoon shredded coconut
Preheat a nonstick griddle over medium heat.
Combine all ingredients except for the strawberries and coconut in a blender, and process until smooth.
Spray the griddle with nonstick spray. Pour the batter onto the hot skillet, forming 2 large pancakes. Arrange the sliced strawberries and shredded coconut on top of the pancakes. Cook until tops are bubbly and the bottoms are set and lightly browned, about 5 minutes. Flip and cook for 2-3 minutes on the second side.
Serve hot with syrup, if desired.*
Servings Per Recipe: 1
Amount Per Serving
Total Fat: 5.0 g
Cholesterol: 7.5 mg
Sodium: 524.2 mg
Total Carbs: 24.1 g
Dietary Fiber: 4.0 g
Protein: 15.0 g
*If I can find any fault in these pancakes, it would be that they are one of just a couple things holding me back from entirely giving up artificial sweeteners, because I need my sugar-free syrup! Just can’t bring myself to go full-calorie. But artificial sweeteners in moderation are perfectly ok with me.
I’ve been enjoying this little indulgence again and again, so I’m sharing it with Amy at Simply Sugar & Gluten Free for her Slightly Indulgent Tuesday feature this week. Go check it out for more tempting (but healthier!) goodies.