Apparently I’m still on the dessert for breakfast train. This week, I saw a study where participants lost more weight when they had a big protein and carb filled breakfast with something sweet for dessert. (Their lunch and dinner were smaller meals.) The dessert-with-breakfast method helped people feel full and curbed cravings later in the day. Sweet.
I really don’t need convincing to indulge in pancake breakfasts, especially on the weekend. Include cookie in the recipe name, and I’m reaching for my trusty skillet and starting the coffee maker.
I loved how these pancakes turned out. The pancakes have a good chew to them because of the rolled oats. I think I need to try more recipes from Minimalist Baker — like the intriguing Apple Streusel Breakfast Pizza and Sweet Potato Parmesan Gratin.
I adapted her recipe by reverse-veganizing it. Egg from a chicken instead of flaxseed; milk from a cow instead of almonds. Of course, the chocolate chips were welcome — like in these sweet potato pancakes. All in all, a successful weekend breakfast.
Oatmeal Cookie Pancakes with Chocolate Chips
Adapted slightly from Minimalist Baker
1 ripe medium banana
1 tsp baking powder
1/2 tsp vanilla extract
1 T peanut butter
1 T canola oil
3 T milk
1/2 cup rolled oats
1/4 cup whole wheat flour
3 T dark chocolate chips
Preheat skillet to 375 degrees.
Mash banana with baking powder.
Add egg, salt, vanilla extract, peanut butter, oil, and milk and stir to combine.
Add oats and flour and stir just a few times, until combined.
Fold in chocolate chips.
Drop onto greased skillet. Batter should make 5-6 small pancakes.
Cook until golden brown — 2-3 minutes per side.
I have had a few successful kitchen ventures lately. For a birthday, I made this chocolate sheet cake from Pioneer Woman. Something happened with the frosting….too runny so I had to add lots of powdered sugar. Woooo — super sweet but I liked the dense, fudge-y cake.
On Sunday I loved this lunch, inspired by Costa Rica’s signature dish, gallo pinto. I used leftover black bean soup, mixed with lime rice, topped with a runny egg.
For a healthy potluck at work, I brought these Mini BLT Quinoa Cups. Actually, I forgot to try one but I know quinoa cups are tasty and everyone else seemed to like them. Some one mentioned they would be a good Super Bowl appetizer….I totally agree!
Have a great week! Anyone using the Super Bowl as an excuse to try a new recipe?