Pancakes

Brewer Diet Protein Pancakes

2 eggs

3/4 c cottage cheese (I use low fat)

3/4 c old fashioned oats

2 T ground flaxseed

1/2 c milk (I use skim)

1/4 t baking powder

1/4 t baking soda

1/2 t vanilla extract

Blend all ingredients together until smooth. Cook on griddle. Makes 8-9 4-5" pancakes. 

Oat/cottage cheese pancakes are my family's preferred kind under any circumstance, but these are super great for Brewer Diet. Check out how many boxes these pancakes cover: .5 milk, 3 protein, 2 eggs, 2 whole grains.  And actually, I ate them with sliced fresh strawberries, which gave me a Vitamin C serving, and a cup and a half of milk, which gave me a total of 2 milks. Could have added butter or whipped cream to get some fat. Yes, it's an enormous portion, but you can spread across two sittings if you prefer. I ate it all as a late breakfast. 

This recipe is so forgiving. I only measured ingredients this time for the sake of knowing how many boxes I could check off and to record it.  We usually make a huge batch in the food processor, using a full quart carton of egg whites, a whole (large) tub of cottage cheese, and about 3 cups of oats (adjusting as needed to get the right consistency), then we keep some in the fridge or freezer as an easy protein-rich breakfast. Like any pancakes, you can throw a ripe banana into the mix before blending or add fruit or chocolate chips when you cook them.

They are slightly more dense and moist than standard pancakes, but like I said, we love them. And they pack a huge nutritional punch.  High protein, good source of whole grains, low fat. Try 'em.