Today's breakfast is brought to you by the letter "P."
Peach. Protein. Pancakes. Oh, and also some Pecans.
I don't normally make pancakes on a weekday. But I am on summer break. And my two year old requested some. And my husband is laid up on the couch with a gigantic sprained ankle. So pancakes were in order.
I've been salivating over peaches at the farmer's market. Peaches are a lower glycemic-index food, and that makes me happy. I try to balance eating healthy carbohydrates with protein and good fats, so I've been toying with a peach protein pancake recipe in my head. The protein in this recipe comes from the cottage cheese, the egg, and the almond flour. We topped them with a peach sauce, cinnamon yogurt, and chopped pecans. Oh, and some blueberries. Yum.
Ginger Peach Protein Pancakes
1 cup whole-fat organic cottage cheese
1 shredded peach (about 3/4 cup)
1 tsp vanilla extract
2 Tb grated ginger
1 1/2 cup almond flour
2 Tb coconut flour
2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
1/8 cup Stevia in the Raw (or substitute liquid or powdered stevia)
1 cup water
2 tsp vanilla extract
10 drops vanilla creme stevia
pinch sea salt
1 tsp cinnamon
1/8 tsp xanthan gum
1/4 cup whole-fat organic yogurt or greek yogurt
6 drops vanilla creme stevia
To make Pancakes:
1. Put the cottage cheese, egg yolks, peach, vanilla, and ginger into a blender. Blend on low.
2. In a bowl, mix almond flour, coconut flour, cinnamon, baking powder, salt, and stevia in the raw.
3. Pour the liquid ingredients into the dry ingredients and mix.
4. Whisk the egg whites in a separate bowl until stiff peaks form. Gently fold into pancake batter.
5. Cook on an electric griddle or frying pan. These pancakes are moist, and bit trickier to flip than a typical pancake, so make sure that the pancake is bubbly on top before flipping to cook the second side.
To make peach sauce:
1. Blend up the peach and the water until pureed.
2. In a small sauce pan, heat all the ingredients until boiling. Then, simmer on low for a few minutes until the sauce thickens to the consistency of apple sauce.
To make cinnamon yogurt:
1. Mix the yogurt with cinnamon and stevia.
(This is how I eat yogurt for snack sometimes with nuts and berries.)
I made 14 pancakes with this batter. When I did the math, I got that each pancake has 5.5g of carbohydrates and 6.7g of protein. Of course, the toppings will be in addition. Now, the question is, can you think of other toppings that begin with the letter "P" that could be added to these pancakes?