5. Blueberry Protein Pancakes
Eggs, oats, a ripe banana and fresh blueberries are all you need to make this fiber-rich, protein-packed breakfast. For homemade pancakes ready in less than a minute, make an extra batch, allow to cool and freeze between layers of parchment paper and store in an airtight baggie in the freezer. To reheat, microwave for 30 seconds at a time.
INGREDIENTS
- 1/2 cup old fashioned oats ground
- 1 egg
- 1/4 cup plus 2 Tablespoons liquid egg whites 6 Tablespoons or 2 egg whites
- 1 medium banana mashed
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup blueberries
INSTRUCTIONS
- Pulse oats in a blender of food processor until they are ground but not powdery.
- Add egg and egg whites to a bowl and beat/whisk.
- Add oats, mashed banana, vanilla and baking powder, stirring to combine.
- Gently stir in ½ cup of blueberries.
- Spray a griddle or pan with nonstick spray (I used coconut oil spray) and heat on medium.
- Use 1/4 cup as a measure to scoop batter and pour pancakes into pan.
- Cook bottom until golden brown and very carefully flip over, cooking until set and golden. Be patient!
- If you want to freeze them, let cool first , then wrap in parchment paper and place in a freezer zipper bag.
- To reheat, try microwaving 30 seconds at a time, flipping as needed. Avoid overheating!
NOTES
Serves 2: Approximately 6 pancakes
Per serving: (3 pancakes) 209 calories, 4g fat, .8g sat fat, 93mg chol, 188mg sodium, 32g carbohydrate, 4.4g fiber, 11g sugar, 11.4g protein
*Serve with 1/3 cup cottage cheese or Greek yogurt for additional protein and garnish with extra blueberries.
**To make sure the pancakes are gluten free, use only certified gluten free oats!
6. Southwest Breakfast Burritos
Because some mornings you just don’t want to cook, keep your freezer stocked with these yummy breakfast burritos filled with eggs, southwest seasoned veggies, cheese and bacon all rolled up into neat little packages. They reheat quickly so you’ll have a warm, hearty breakfast in no time.