Pancakes are great because they are so versatile and can be prepared in many different ways. If you typically avoid pancakes because you either don’t like the ingredients they’re typically made with or don’t want all of the carbohydrates, then I have got just the pancakes for you! My Strawberry Cheesecake Pancakes replace flour with oats and cottage cheese to create a lighter and lower carbohydrate version with an awesome taste and great texture. Strawberries have always been my favorite, but feel free to experiment and use a different fruit, such as blueberries, for added variety. Enjoy!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
STRAWBERRY CHEESECAKE PANCAKES
6 large strawberries
1/3 cup oats
4 egg whites
1/2 cup low-fat cottage cheese
1 TB coconut flour
1 scoop (approximately 1/4 cup) vanilla protein powder
1/4 cup unsweetened almond milk
1 tsp. vanilla extract
How to Prepare
1. Hull the strawberries and then cut them lengthwise into thin slices. Set aside.
2. Put the oats, cottage cheese, coconut flour, protein powder, almond milk, egg whites, and vanilla extract into a food processor or blender (if you don’t have either, you can simply mix by hand, but I prefer the texture when blended) and blend for a few seconds to thoroughly combine ingredients. Be careful not to over-blend and liquefy your batter.
3. Spray a skillet with non-stick cooking spray and pour the batter into the pan to form small silver-dollar size pancakes. Cook for approximately 2 minutes before flipping (or until underside is golden brown) and then cook an additional 2 minutes until the underside is golden brown and the pancake is firm in the center. Repeat this process until all batter is used.
4. On a serving plate, layer the pancakes with the strawberries. If you want to get fancy, sprinkle a touch of vanilla protein powder on top for a “powdered sugar” effect. You can also add your favorite sugar-free syrup if desired. Enjoy!
Per serving (recipe serves 2): 210 calories, 27.5 gram protein, 19 grams carbohydrates (4 grams fiber), 3 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.