If you have been reading my blog for any length of time, you know already that I work long days, plus I commute. I generally leave my house at 7:30 am, and return at about 7:30 pm (on a good day).
You can, therefore, imagine that my typical weekday breakfast isn’t very glamorous or post-worthy. I generally get to work about a quarter to nine, and use that time to make coffee. That’s the glamorous part of my breakfast, trust me. I try to gulp down a few drops of it before the clock strikes nine and the phone starts ringing.
On a good morning, I can drink about half of my coffee before I get distracted by my first phone call. On a bad day, the phone rings at 9:01, and the poor, unknowing customer has to deal with an un-caffeinated Miriam (not good). It all goes down hill from there. Generally, between 9:30 and 10:00 I find a minute to go to the fridge and get some milk and bring it back to my desk, where I eat it with some Fiber One. (I told you: un-glamorous!) By the way, Murphy’s Law dictates that your phone will always ring just after you pour the milk over your cereal.
Like I said, my breakfast during the week is nothing to write
home on my blog about. But I wrote all of this just to illustrate just how much I look forward to Sundays. Sundays I sleep late. Sundays I stay in bed, just because I can. And Sundays I make myself the most delicious hot breakfasts in the world.
Like this one.
Pancakes are delicious, but who are we kidding? They are basically (to quote Jim Gaffigan) “fried cake.” Not exactly a dieter’s best friend. Enter low fat cottage cheese. Add some (white) whole wheat flour and low calorie sweetener to the equation, and an absolutely delicious and totally healthy breakfast is taking shape.
I like to add (frozen, this time of year) blueberries to my pancakes, but you can add little chunks of apple, some chocolate chips (I know, I know, less healthy) or really anything you like in your pancakes. When you bite into these fluffy delights, you won’t believe how healthy you are being!
Healthy Cottage Cheese Pancakes:
1 1/2 cups low fat cottage cheese
1 cup milk
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
12 packets splenda, or the equivalent of 1/2 cup sweetener
1 cup blueberries, optional (or substitute your favorite add-in)
Combine all ingredients except blueberries in a large mixing bowl. Mix well until all ingredients are fully combined.
Pour batter by the spoonful onto heated frying pan. Leave room for spreading. Immediately sprinkle a couple of blueberries onto the top of each pancake.
Fry until golden brown on each side. Serve hot, with maple syrup, if desired.
Thanks for stopping by!