Good Morning, Lovebirds

I'm not usually one to make a big deal about Valentine's Day.  Sure, I might buy one or two Reece's heart-shaped peanut butter cups (or make my own - recipe coming soon!).  I might even wear pink.  But it pretty much ends there.

Brian and I definitely don't go all out for Valentine's Day.  We don't have dinner reservations tonight - after reading Waiter Rant we both prefer not to eat out on holidays.  He will grill steaks (we rarely eat steak so this is a treat) and I'll make the sides.  It'll be just how we like it - preparing the meal together yet each in our own domain:  he at the grill, me in the kitchen (tiny kitchen + 2 people = not so lovey-lovey).

I don't expect roses.  In fact if given a choice I prefer hyacinth, ranunculus, tulips...just about any early spring flower, to roses.

We don't exchange gifts for Valentine's Day.  Our gifts to each other are the acts of service we do - I made a special dessert for tonight, he made me breakfast this morning.

I've posted high protein pancakes before.  They were awesome.  These are completely different and also awesome.  The first time I made them, I couldn't imagine how egg whites, cottage cheese and oats could turn into fluffy, delicious pancakes but somehow they do.  And all that protein helps you stay full and helps avoid a pancake-coma since it slows down the absorption of the carbs from the oatmeal.

Brian likes big pancakes.  I like little pancakes.  His were about 1 1/2 times the size of mine and he also got three.  I don't think I could have finished a full serving of these pancakes, they were so filling!

Oatmeal High-Protein Pancakes
recipe adapted from The Novice Chef
serves 2

1 cup old-fashioned oats (make sure to use gluten-free, if desired)
1 cup cottage cheese
1 cup egg whites
2 packets stevia (I used Purevia this time)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
small pinch of salt

Combine all ingredients in a food processor and blend until smooth.

Heat a teaspoon or so of coconut oil (or oil of your choice, alternately use a spritz of non-stick spray) in a skillet or griddle over medium-medium-high heat.

Pour 1/3 cup dollops of batter onto the hot pan and cook 2-3 minutes per side, or until golden and cooked through, flipping once.

Stack cooked pancakes in a 200 degree oven to keep warm while you make the rest of the pancakes.

Top pancakes as desired and serve warm.

Topping ideas:

maple syrup and butter
sugar-free syrup
peanut butter and strawberry preserves
peanut butter and bananas
nutella and sliced strawberries
nutella and bananas
toasted coconut and macadamia nuts/pecans/walnuts
whipped cream
granola
raspberries and blueberries



What are your favorite pancake toppings?  How do you celebrate Valentine's Day?

Good Morning, Lovebirds

I'm not usually one to make a big deal about Valentine's Day.  Sure, I might buy one or two Reece's heart-shaped peanut butter cups (or make my own - recipe coming soon!).  I might even wear pink.  But it pretty much ends there.

Brian and I definitely don't go all out for Valentine's Day.  We don't have dinner reservations tonight - after reading Waiter Rant we both prefer not to eat out on holidays.  He will grill steaks (we rarely eat steak so this is a treat) and I'll make the sides.  It'll be just how we like it - preparing the meal together yet each in our own domain:  he at the grill, me in the kitchen (tiny kitchen + 2 people = not so lovey-lovey).

I don't expect roses.  In fact if given a choice I prefer hyacinth, ranunculus, tulips...just about any early spring flower, to roses.

We don't exchange gifts for Valentine's Day.  Our gifts to each other are the acts of service we do - I made a special dessert for tonight, he made me breakfast this morning.

I've posted high protein pancakes before.  They were awesome.  These are completely different and also awesome.  The first time I made them, I couldn't imagine how egg whites, cottage cheese and oats could turn into fluffy, delicious pancakes but somehow they do.  And all that protein helps you stay full and helps avoid a pancake-coma since it slows down the absorption of the carbs from the oatmeal.

Brian likes big pancakes.  I like little pancakes.  His were about 1 1/2 times the size of mine and he also got three.  I don't think I could have finished a full serving of these pancakes, they were so filling!

Oatmeal High-Protein Pancakes
recipe adapted from The Novice Chef
serves 2

1 cup old-fashioned oats (make sure to use gluten-free, if desired)
1 cup cottage cheese
1 cup egg whites
2 packets stevia (I used Purevia this time)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
small pinch of salt

Combine all ingredients in a food processor and blend until smooth.

Heat a teaspoon or so of coconut oil (or oil of your choice, alternately use a spritz of non-stick spray) in a skillet or griddle over medium-medium-high heat.

Pour 1/3 cup dollops of batter onto the hot pan and cook 2-3 minutes per side, or until golden and cooked through, flipping once.

Stack cooked pancakes in a 200 degree oven to keep warm while you make the rest of the pancakes.

Top pancakes as desired and serve warm.

Topping ideas:

maple syrup and butter
sugar-free syrup
peanut butter and strawberry preserves
peanut butter and bananas
nutella and sliced strawberries
nutella and bananas
toasted coconut and macadamia nuts/pecans/walnuts
whipped cream
granola
raspberries and blueberries



What are your favorite pancake toppings?  How do you celebrate Valentine's Day?

Pumpkin Protein Pancakes

Most days Brian and I are happy to enjoy big bowls of hot oatmeal for breakfast.  I love how versatile oatmeal is, you can add so many different flavors depending on your mood or the season.  And it's such a satisfying breakfast, one that keeps me full all morning - as my Grandma Helen used to say "It sticks to your ribs!"

Once in a while on the weekends, I find myself craving something a little different in the morning.  I love pancakes but don't love how quickly my body turns their fluffy goodness into fuel and leaves me hungry again in just a few short hours.  The fact is, they're delicious but not very satisfying when they're made with white flour and drenched in syrup - just a big (yummy) stack of simple carbs that give me a short burst of energy and then leave me standing with my face in the fridge looking for something else to eat after an hour or two.

When I saw this recipe for Pumpkin Protein Pancakes I bookmarked it, intrigued by the addition of protein powder, cottage cheese, pumpkin and cinnamon.  I just had a feeling that the day would soon come when I would once again be desiring a stack of pancakes and need to get my fix.

These turned out perfectly sweet without adding any sugar (the vanilla protein powder is sweetened), deliciously fluffy and SOOO satisfying!  I loved the warmth from the cinnamon and pumpkin pie spice and Brian noted that they "weren't too pumpkin-y".  I had to increase the amount of milk as the batter was way too thick at first, almost glue-like, and while still too thick to pour even after adding more milk I found I could use a large spoon to dollop the batter onto the frying pan and use the same spoon to quickly spread it out into a larger circle (some of them turned out a bit misshapen but still delicious!)  I served ours with sliced banana, maple syrup and some maple pecan granola for a little crunch, alongside a cup of Gingerbread Spice coffee - fall-flavor perfection!  Next time you're craving pancakes, I hope you give these a try!

Pumpkin Protein Pancakes
serves 2 (recipe makes 6 medium pancakes, approximately 4'' each)
adapted from Running to the Kitchen

1/2 cup whole wheat flour
1 scoop vanilla protein powder (I used ON Vanilla Casein powder)
2 teaspoons baking powder
1 teaspoon cinnamon
scant 1/2 teaspoon pumpkin pie spice
1/4 cup + 2 tablespoons pumpkin puree
1/4 cup cottage cheese
1 teaspoon vanilla extract
1/2 - 3/4 cup milk (start with 1/2 cup, then add up to 1/4 cup more milk depending on consistency)
2 egg whites

Preheat a skillet or griddle over medium-medium high heat and grease.  Combine all dry ingredients in a bowl.  Combine wet ingredients in a separate bowl and whisk to combine.  Add wet ingredients to dry ingredients and mix just until incorporated.  Add up to an additional 1/4 cup milk to mixture if the batter is too thick to incorporate all of the dry ingredients - the batter should be still be a little too thick to pour easily.  Using a large spoon, drop approximate 1/4 cup portions of batter onto the hot griddle, using the spoon to spread the batter out as necessary until you have a roughly 4'' circle.  Cook approximately 2 minutes per side, or until fully cooked, flipping over once. 

Pumpkin Protein Pancakes

Most days Brian and I are happy to enjoy big bowls of hot oatmeal for breakfast.  I love how versatile oatmeal is, you can add so many different flavors depending on your mood or the season.  And it's such a satisfying breakfast, one that keeps me full all morning - as my Grandma Helen used to say "It sticks to your ribs!"

Once in a while on the weekends, I find myself craving something a little different in the morning.  I love pancakes but don't love how quickly my body turns their fluffy goodness into fuel and leaves me hungry again in just a few short hours.  The fact is, they're delicious but not very satisfying when they're made with white flour and drenched in syrup - just a big (yummy) stack of simple carbs that give me a short burst of energy and then leave me standing with my face in the fridge looking for something else to eat after an hour or two.

When I saw this recipe for Pumpkin Protein Pancakes I bookmarked it, intrigued by the addition of protein powder, cottage cheese, pumpkin and cinnamon.  I just had a feeling that the day would soon come when I would once again be desiring a stack of pancakes and need to get my fix.

These turned out perfectly sweet without adding any sugar (the vanilla protein powder is sweetened), deliciously fluffy and SOOO satisfying!  I loved the warmth from the cinnamon and pumpkin pie spice and Brian noted that they "weren't too pumpkin-y".  I had to increase the amount of milk as the batter was way too thick at first, almost glue-like, and while still too thick to pour even after adding more milk I found I could use a large spoon to dollop the batter onto the frying pan and use the same spoon to quickly spread it out into a larger circle (some of them turned out a bit misshapen but still delicious!)  I served ours with sliced banana, maple syrup and some maple pecan granola for a little crunch, alongside a cup of Gingerbread Spice coffee - fall-flavor perfection!  Next time you're craving pancakes, I hope you give these a try!

Pumpkin Protein Pancakes
serves 2 (recipe makes 6 medium pancakes, approximately 4'' each)
adapted from Running to the Kitchen

1/2 cup whole wheat flour
1 scoop vanilla protein powder (I used ON Vanilla Casein powder)
2 teaspoons baking powder
1 teaspoon cinnamon
scant 1/2 teaspoon pumpkin pie spice
1/4 cup + 2 tablespoons pumpkin puree
1/4 cup cottage cheese
1 teaspoon vanilla extract
1/2 - 3/4 cup milk (start with 1/2 cup, then add up to 1/4 cup more milk depending on consistency)
2 egg whites

Preheat a skillet or griddle over medium-medium high heat and grease.  Combine all dry ingredients in a bowl.  Combine wet ingredients in a separate bowl and whisk to combine.  Add wet ingredients to dry ingredients and mix just until incorporated.  Add up to an additional 1/4 cup milk to mixture if the batter is too thick to incorporate all of the dry ingredients - the batter should be still be a little too thick to pour easily.  Using a large spoon, drop approximate 1/4 cup portions of batter onto the hot griddle, using the spoon to spread the batter out as necessary until you have a roughly 4'' circle.  Cook approximately 2 minutes per side, or until fully cooked, flipping over once.