Yesterday, Jack’s other fat ass cheek – Karen, linked me to this awesome recipe for Cottage Cheese and Oatmeal Pancakes. So today I decided to have it post-workout/for dinner. After work, I picked up some cottage cheese ($4.30/250 mL at Cold Storage), and studied the recipe on the train ride home. To summarize what’s behind that link up there for you, all it is, is:
- 1/2 cup of organic oats
- 1/2 cup of cottage cheese
- Vanilla extract
- 4 egg whites
You’re meant to blend it all together and then just pop it on the skillet. The portions listed were for one serving, but the more I thought about it the more I felt like it would be too much, so when I got home I made my own little adjustments to the recipe. Here’s what I came up with:
- 1/2 cup of organic quick cook oats – Quaker ($4/bag at Fair Price – about 15 servings per bag)
- 1 (ONE) 125mL serving of low fat cottage cheese
- 1 tsp vanilla extract
- 3 egg whites
- 80 mL of unsweetened almond milk ($4/1L at any local organic grocery – the one I get is called Natur-a and they sell it in Forum)
- 10 raw organic cacao nibs
I tossed everything into a bowl and whisked and mixed it all together. I don’t have a blender so I figured I would just beat it myself.
Once everything was sufficiently mixed in, I covered the batter, sat it in my fridge, and proceeded to work out for the next 45 minutes. Once I’d worked up a significant appetite, I returned to my kitchen and started the final stages of pancake creationism.
Now, I thought it looked perfectly decent this way – even though I made them too thickly and they weren’t wet enough and didn’t retain perfectly circular shape……I figured, well nobody’s going to eat them but me anyway. At this point I was only documenting for the sake of documenting – in case they were some kind of miraculous home run, but I had no illusions of grandeur that this would be a hit.
But then…it was a home run. And I realized I had to share it anyway. Despite its…deceptive appearance. Honestly, these were some of the most delicious pancakes I’ve ever had. I made two decent sized ones (about 4″ in diameter each), with a side of no-sugar-added wild blueberry and no-sugar-added strawberry preserves, and still had batter enough left to make 1 more (2 if I make thinner ones next time). At first, when they came off the skillet, I regarded them with skepticism. I mean, I figured they couldn’t be that bad, but to be honest I have never really made any food that is pretty so I can never tell before tasting them if they are any good in any way at all. Ever. But my mind changed immediately the second I took a bite of the first pancake. The pancakes were fluffy, and had a light cheesiness to them that I loved. It could’ve used a bit more vanilla, but the amount of egg and that hint of almond milk provided a perfect, nutty, almost-but-not-entirely savory taste to it that went swimmingly with the preserves.
I’m going to make it again tomorrow morning for breakfast with the leftover batter, but I’m going to add a little bit more almond milk (just a teeeensy bit more), vanilla, and cinnamon to it; and I am definitely going to make it thinner. Otherwise, this is fantastic, and don’t let my lack of skillzzz in the presentation department put you off – try it out yourself! It’s a perfectly balanced alternative to your average pancake – with plenty of calcium, protein, good low-GI carbohydrates, and flavor.
All right. Off to bed now! HAPPY END OF THE START OF THE WEEK! Stay tuned for more tomorrow and the days ahead – including my first Healthy Haul post, and the last two Best Ways to Start the Day. 🙂