Wednesday, May 3, 2017

Pancakes with a Punch

When choosing breakfast for a busy morning, it must be something that will last for a few hours. A key component that will keep you fueled longer is protein.  Eggs, breakfast meats, yogurt, nuts, cottage cheese are all good sources of protein, but every now and then, I long for some of that breakfast comfort food- french toast, waffles and pancakes. 

Here is a recipe for those carb craving mornings that also include the protein needed to keep me going!
Protein-Packed Pancakes
1/2 cup (63 grams) all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs (50 grams per egg)
1 teaspoon vanilla extract
1 cup (245 grams) 2% fat Greek yogurt
1/3 cup (50 grams) fresh blueberries (for garnish)

Add dry ingredients (flour, sugar, baking powder and salt) to a bowl. In a separate bowl, combine the wet ingredients (eggs, vanilla extract and Greek yogurt) until well mixed.

Add the dry ingredients to the wet ingredients and stir together until well combined.

Spray your pan or griddle with cooking spray and place onto stove on medium-low heat. Use a 1/4 cup to portion out pancakes that are about 4 inches in diameter.

Cook pancakes until the bottom side is brown (about 3-4 minutes), then flip the pancakes. You’ll notice that these pancakes won’t bubble up like traditional pancakes. Leave extra room in the pan because the pancakes may splatter when you flip them.

After flipping the pancake, cook until the other side is brown (about 2-3 minutes). Repeat with remaining batter.

Top pancakes with blueberries, and enjoy.

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