Breakfast is one of the most important meals of my day. It provides the energy I need to handle the morning commute across the 520 floating bridge, deal with decaffeinated coworkers (those that were running late and missed the Starbucks drive-thru), and all of the trivial issues that have piled up in my inbox. If I have a little extra time, I like to have protein pancakes with sugar-free pumpkin spice syrup. I've borrowed this recipe from the Body for Life site.
Ingredients:
2 eggs and 1 egg white
1/2 cup uncooked, old-fashioned oatmeal
1 scoop vanilla whey protein powder
1/4 cup plain Fage nonfat Greek yogurt
1/2 tsp cinnamon
2 oz. Sugar-Free Pumpkin Spice syrup (available at Cash & Carry)
Preheat your skillet to 300º. Blend the five ingredients above in your bullet blender until smooth. Spray your skillet with cooking spray and pour several pancake sized dollops of batter. Cook on one side until the edges begin to bubble and are crispy. Flip and cook for a few minutes more. Serve hot with the syrup.
This recipe makes 2 servings.
Calories: 265
Fat: 7g
Carbs: 22g
Protein: 31g
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