Lemon Pancakes

Healthy and Delicious – Who Knew?!

By Marcia Keener-CPT-ACSM, Wellcoach

Many of my clients have the mistaken idea that healthy eating cannot possibly be tasty, and certainly not delicious. However, Eating for Life by Bill Phillips contains recipes which offer evidence to the contrary. My husband, Rick and I enjoy a leisurely weekend breakfast together each week. We wanted a breakfast that we could look forward to for both taste and nutrition that could support a busy weekend day. We wanted a balance of enjoyment and good health. For the past several years (No, I did not mean months.) we have been enjoying The Golden Pancakes recipe found in that particular cookbook. Not only do we prepare these pancakes for ourselves but any weekend guests enjoy them as well. We have used the original recipe and have experimented with new flavors. Below is our favorite version:

Lemon Golden Pancakes

1 C uncooked whole grain rolled oats (not instant)

6 egg whites (@ ¾ c)

1 C fat free cottage cheese

2 tsp vanilla (we use Mexican vanilla)

1 tsp nutmeg

6 packets Splenda

Juice and zest of one lemon

1 tsp of sea salt

Lightly coat a nonstick skillet or griddle with cooking spray; place over medium heat. If using an electric griddle, use 300 degrees/medium high.
In a blender, combine oats, egg whites, cottage cheese, vanilla, nutmeg, sweetener, lemon juice, and lemon zest. Blend on medium speed until smooth, about 1 minute.
Pour batter about ¼ cup at a time, onto hot skillet. Cook pancakes until bubbly on top and dry around edges, about 3 minutes, about 3 minutes. Turn and cook other side until golden brown, about 2 more minutes.
While pancakes are cooking, microwave maples syrup and blueberries until warm.
Place a serving of pancakes on warm plate. Top with warm maple syrup and/or warm blueberries and non-fat whipped topping and a small amount of walnut pieces. Enjoy!!!!!

Toppings:

¼ cup per serving of frozen blueberries heated (Use your preference on berries)

Maple Syrup sweetened with Splenda

Non-fat whipped topping

Sprinkling of walnuts

Serving Size and nutritional value:

Recipe makes approximately 8 pancakes

Servings: 2

Nutritional Value per serving: Approximately 4 pancakes

Protein: 26 grams

Carbs: 19.5 grams

Fat: 1.5 grams