Saturday, July 17, 2010
Choosing breakfast foods that are rich in whole grains, fiber, and protein while low in added sugar may boost kids' attention span, concentration, and memory Knowing that a good breakfast is even more important in such a mentally stressful situation, and that protein is particularly important for kids who struggle to pay attention, I researched a number of high-protein, low-fat breakfasts and found this new favorite: Oatmeal Cottage Cheese Pancakes.
This recipe could not possibly be simpler, and has the advantage of being whole-grain, high-protien, low-fat, low-sugar and gluten-free - and it tastes like a cross between creme brulee and pancakes!
1/2 cup oatmeal (instant will make a more custardy pancake, rolled oats will make a more rustic one)
1/2 cup non-fat cottage cheese
2 eggs, 4 egg whites, or 2 eggs worth of nonfat egg substitute
1/2 tsp vanilla extract
Dump all ingredients in the blender, blend on high until smooth.
Pour in small dollops on a pre heated, well-greased skillet, turn when you can slide a spatula underneath easily, and serve (the bubble trick doesn't really work for these, check the underneath with your spatula.) Cooking does take a tiny bit longer than regular pancakes, when they pouff in the center, check for doneness with a finger, they should spring back slightly - these custardy pancakes are a real delight eaten with syrup. Makes about 6 -8 pancakes, serves about 2 people. Nutrition information (Using whole eggs instead of eggwhites or egg substitute adds 2 grams of fat and 211 mg of cholesterol)
Labels: Food Desert Project