I’m not usually one to make a big deal about Valentine’s Day. Sure, I might buy one or two Reece’s heart-shaped peanut butter cups (or make my own – recipe coming soon!). I might even wear pink. But it pretty much ends there.
Brian and I definitely don’t go all out for Valentine’s Day. We don’t have dinner reservations tonight – after reading Waiter Rant we both prefer not to eat out on holidays. He will grill steaks (we rarely eat steak so this is a treat) and I’ll make the sides. It’ll be just how we like it – preparing the meal together yet each in our own domain: he at the grill, me in the kitchen (tiny kitchen + 2 people = not so lovey-lovey).
I don’t expect roses. In fact if given a choice I prefer hyacinth, ranunculus, tulips…just about any early spring flower, to roses.
We don’t exchange gifts for Valentine’s Day. Our gifts to each other are the acts of service we do – I made a special dessert for tonight, he made me breakfast this morning.
I’ve posted high protein pancakes before. They were awesome. These are completely different and also awesome. The first time I made them, I couldn’t imagine how egg whites, cottage cheese and oats could turn into fluffy, delicious pancakes but somehow they do. And all that protein helps you stay full and helps avoid a pancake-coma since it slows down the absorption of the carbs from the oatmeal.
|Brian likes big pancakes. I like little pancakes. His were about 1 1/2 times the size of mine and he also got three. I don’t think I could have finished a full serving of these pancakes, they were so filling!|
Oatmeal High-Protein Pancakes
recipe adapted from The Novice Chef
1 cup old-fashioned oats (make sure to use gluten-free, if desired)
1 cup cottage cheese
1 cup egg whites
2 packets stevia (I used Purevia this time)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
small pinch of salt
Combine all ingredients in a food processor and blend until smooth.
Heat a teaspoon or so of coconut oil (or oil of your choice, alternately use a spritz of non-stick spray) in a skillet or griddle over medium-medium-high heat.
Pour 1/3 cup dollops of batter onto the hot pan and cook 2-3 minutes per side, or until golden and cooked through, flipping once.
Stack cooked pancakes in a 200 degree oven to keep warm while you make the rest of the pancakes.
Top pancakes as desired and serve warm.
maple syrup and butter
peanut butter and strawberry preserves
peanut butter and bananas
nutella and sliced strawberries
nutella and bananas
toasted coconut and macadamia nuts/pecans/walnuts
raspberries and blueberries
What are your favorite pancake toppings? How do you celebrate Valentine’s Day?