By now, some of you have finished your second (or third) cup of coffee and are ready to move on to the obligatory leftovers-stuffed sandwich. At least, that’s how I imagine you feel if you’ve woke up before the crack of dawn, belly still full of turkey and pie, to elbow through crowds of your fellow Black Friday shoppers to get a sparkly new flat TV or some toy your kid heard about yesterday. I hope you got what you set out for.
Or you’re like me. Just waking up, enjoying a few more hours of sleep than usual, giddy about the fact that three whole glorious days of weekend still remain. And ready to get back on track. After all, the excuse “it’s the holidays” only applies to, well, holidays.
However, that doesn’t mean you should completely neglect your leftovers. You can start by swirling some of that cranberry sauce into hearty pancakes. What makes them so hearty? I start with my usual protein-packed healthy pancake recipe, made with cottage cheese and oats. I add a touch of cornmeal for texture and chopped pecans for a little bite. Finally, orange-scented cranberry sauce swirled in gives a lasting taste of Thanksgiving, but you’ll still know you’re doing something kind for your body.
Nutty Cranberry Pancakes
1/4 cup + 2 tablespoons (30gm) plain oats
1/2 cup (4oz) lowfat cottage cheese
1/2 cup liquid egg substitute or egg whites
1/2 teaspoon baking powder
2 packets of Truvia, or other sweetener to taste
1/8 teaspoon cinnamon
2 tablespoons (18gm) yellow cornmeal
1/2 oz finely chopped pecans
1/2 cup cranberry sauce*
Heat a nonstick griddle over medium heat. Combine the oats, cottage cheese, egg substitute or egg whites, baking powder, Truvia and cinnamon in a blender. Process until smooth, then transfer to a bowl and stir in corn meal and pecans. Gently fold in the cranberry sauce,
Spray the griddle with nonstick cooking spray. Spoon the batter on the griddle in roughly 1/4 cup portions. Cook until bubbles have risen to the surface of the pancakes and the bottoms are lightly browned. Flip and cook until set on the opposite side. Transfer pancakes to a cookie sheet and keep in a warm oven until ready to serve.
Nutritional Info (calculated using all-natural sugar-free cranberry sauce, see note below)
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 7.2 g
Cholesterol: 7.5 mg
Sodium: 570.2 mg
Total Carbs: 27.2 g
Dietary Fiber: 4.5 g
Protein: 15.2 g
*No leftover cranberry sauce? Try making my all-natural sugar-free version. Simply combine 1 cup of cranberries, 1/3 cup water, some orange zest, a cinnamon stick, and 6 packets of Truvia or a pinch of pure stevia extract in a small saucepan. Bring to a boil, then reduce heat to medium and cook for about 5 minutes, until berries have popped and the sauce has slightly thickened. Taste and add more sweetener if you like. Allow to cool.