I’ve been meaning to post this recipe for the last 3 months but I keep forgetting! I just came across the pictures in my phone which reminded me that I still hadn’t done it!
But first, a house update! The new house is almost done. In fact, we will be moving in one week exactly! I have started packing but there is still LOTS to do. It’s actually really stressful when I think about it.
I don’t really have any super good photos to post yet but I’m thinking once it’s finished maybe I’ll make a video and it will be just like MTV Cribs (my favorite show of all time btw). The whole house is pretty much done, they are just to the stage where they go through and clean and fix all the little things. It’s a big mess right now and everything is covered in a layer of dust so I didn’t take many pictures.
This is the main floor and I am most excited about the flooring! It was the biggest thing we splurged on. I really wanted this luxury vinyl plank flooring and it worked out that I was able to get it. It’s like laminate but it’s also waterproof and darn near indestructible. The color is gorgeous and it doesn’t look like plastic even though the name “vinyl” makes it sound like plastic. I’m stoked!
The house isn’t fenced yet so I think our first priority is getting some sort of temporary fencing and a dog door so Rocco can run free. OF COURSE the dog’s priority is #1! I mean let’s be real, who is this house for really?
On to the pancakes…
I have been experimenting with baking/cooking with protein powders a lot recently and let me just say, I have wasted approximately $500 worth of protein powder. I kid, I kid. But seriously, baking and cooking with protein powder is a bust. It doesn’t taste good and in the end it just wastes perfectly good protein.
So, I was excited to come up with a high protein pancake recipe that doesn’t use any protein powder! They have a great taste and texture and they are very easy to make. Perfect for weekends!
High Protein Pancakes
Makes 1 serving
- 1/2 a ripe banana
- 1/4 cup oatmeal
- 1/4 cup egg whites
- 2 tablespoons cottage cheese or greek yogurt
- 1/2 tablespoon coconut flour
- 1/2 tablespoon ground flax (optional)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
Place all ingredients in a blender (a magic bullet type device is clutch in this situation) and blend until smooth. Let the batter “rest” for approx 3 minutes to allow the batter to thicken up. Heat your pan over medium heat. Pour/scrape the batter into the heated pan. It will make 3-4 small pancakes. Flip once they start to bubble.
Top with pancake toppings of your choice (obviously).
I am the WORST at taking food pics. You know I made these pancakes after running 8 miles or something and I just wanted to sit down and eat so I snapped a picture really quick before they got cold. If I haven’t mentioned it before, I loathe cold food, especially if it is a food that’s supposed to be hot!