If you've been following me long enough, you've realized I have a lot of recipes for pancakes.
Now, ya can blame it on the Jersey girl in me, my absolute LOVE for diners, or my carb obsession, but pancakes are the ULTIMATE weekend brunch food. I mean, nothing says weekend quite like PANCAKES.
And the cool thing about healthy pancakes is that I actually PREFER them to the "less healthy" version because I can FEEL the difference. That's the cool thing about becoming an intuitive eater, you become less concerned with whether society has labeled a food "good" or "bad," and more curious about "How does this food make my body feel?"
If you need help honing in on that skill, I highly recommend you apply for my SMALL GROUP COACHING program (details listed here) that launches mid-June. I only have two spots left!
ANYWAY. Yeah, when I add protein and fiber to my pancakes, its like I get that delishhh fluffy, carby flavor, but I can feelll the difference in my blood sugar. Its like pancakes without the sugar high and sugar crash, ya know?
When I was in LA a few months ago, I ordered the MOST delicious buckwheat pancakes ever. OMG they were SO good. I think they were made with freshly ground buckwheat because they were dark brown and super nutty.
Because life is busy and I've never even really thought about buying my own buckwheat to grind (although now I'm kinda thinking it worth a shot), I've been using Bob Red Mill's Buckwheat flour pancake mix. It's pre-ground and mixed with baking powder and higher in fiber and protein than your average pancake.
But last weekend I did something kinda crazy and added cottage cheese to the batter. YOU GUYS. The pancakes were SO fluffy and fabulous and easy to make. So I need to share this with you cause its almost the weekend and you should totally eat pancakes after your long run, k?
REALLY FLUFFY (& healthy) Pancakes
yields about 12 pancakes (3 servings)
1 cup Bob Red Mill's Buckwheat Pancake Mix
1/2 tsp baking soda
1 cup cottage cheese
2 Tbs cashew milk
Mix ingredients in a large bowl. The batter will be fairly thick and sticky.
Heat a cast iron over medium heat. Spray with a generous coating of cooking oil.
When hot, add 1/4 cup dollops of batter to the pan. Cook for about 90 seconds on the first side, flip when the pancake begins to bubble. Cook for an additional 30-45 seconds.
If your pan starts to smoke, reduce the heat to medium low. Continue to cook pancakes until all the batter is gone.