Posts Tagged 'breakfast'

french toast pancakes

Good morning, friends!  I hope that your week is going well so far, and if not…well, it’s almost the weekend! 🙂

This morning I was craving something delicious for breakfast.  Don’t get me wrong, the cinnamon Life I had yesterday was delicious, but I wanted something that offered a bit more flavor and that kept me full.  I decided to cook up some pancakes, but didn’t want to fuss with a lot of ingredients.  I searched some of my favorite recipe blogs and cooking sites, but then decided to just wing it.  It was a good decision, because I ended up with French toast pancakes.  That’s right – two of the most classic breakfasts foods in one.  


French Toast Pancakes 

note – this recipe is for one serving (three pancakes), but it could easily be multiplied to fit your needs


one egg (farm fresh from my sweet friend, Amy)

1/3 cup low fat cottage cheese

1/3 cup oats (I used regular, but I think quick cooking oats would also work)

4 or 5 drops NuNaturals vanilla stevia (or 1/2 tsp vanilla and 1 pack stevia, splenda, or sugar)

1-2 tsp coconut oil (or whatever oil you have on hand)

Blueberries (optional)


Combine all ingredients in food processor or blender.

Heat oil in skillet or griddle over medium-high heat.

Using a spoon or 1/4 cup measuring cup, drop batter into skillet (should be 3 quarter-cup servings).

If using blueberries, drop a small handful on top of each pancake.

Cook until bubbles start to form and pop (I think about 3-4 minutes).

Gently flip over and cook on other side until desired color is reached.

Enjoy with toppings of choice!

Pancake collage

The egg in these pancakes gave them a French toast taste, and they were incredibly delicious!  I enjoyed mine with a little Brummel and Brown yogurt spread and some maple syrup.  Some other toppings that would be great would be nut butters, Greek yogurt, fruit, fruit spreads, nuts, chocolate (I had a very hard time deciding between adding chocolate chips or adding blueberries), etc. 

As far as nutrition stats go, let’s compare these to typical pancakes.  According to myfitnesspal, one serving of pancakes has 275 calories, 33g carbs, 13g fat, 8g protein, 675mg sodium (!!!!), and 9g sugar.  This recipe (not including blueberries or any toppings) has 235 calories, 22g carbs, 9g fat (mostly from the egg), 18g protein, 375mg sodium, and 4g sugar.  So basically, half the sodium and double the protein – um YES please!

I’m heading out to Nashville today and flying to Ohio tomorrow to be with my family for a celebration (more on that later).  I hope y’all have a great day!

much love,


so tell me…

What’s your favorite topping(s) for pancakes?

Which do you like more, French toast or pancakes?


My on-the-go breakfast

Good evening loves!  I hope that you have enjoyed another wonderful day.  I don’t know about where you are, but the weather here is unbelievably gorgeous.  I could definitely get used to this. 🙂

As I mentioned yesterday, I’m doing phase one of the South Beach eating plan.  If you know of anyone who has done this plan, you probably have heard them go on and on about how sick they are of eggs for breakfast.  I enjoy eggs, but I like variety in my meals, and it can easily get boring eating the same thing to start each day.

To prevent breakfast boredom, I started thinking about all my breakfast recipes (I swear that I’ll one day have a recipe page) and which ones would be acceptable at this stage in my eating plan.  Immediately, my mini frittata cups came to mind!  I made a few changes based on the ingredients I already had on hand, and this recipe was the end result.

(this is actually my caramelized onion and spinach mini frittatas that I made another time, but you get the idea – the ones this time were much larger and fluffier)

On-the-Go Mini Frittatas (makes 12 mini frittatas)

5 whole eggs
1 cup liquid egg whites (you could use all egg beaters instead of using whole eggs as well)
chopped onion
chopped mushrooms Continue reading ‘My on-the-go breakfast’

Basic Oatmeal Recipe

I eat oatmeal.

A lot.

Growing up, my mom would fix oatmeal and cheese toast, and I thought it was the most comforting breakfast.  In college, I kept a stash of instant oatmeal packages and ate them pretty much 4-5 times per week.  I still love my oats, but they have definitely grown up since my younger days. 

On weekends, I make my oats on the stovetop and cook them with extra liquid for double the time to make them extremely voluminous.  During the week, I usually make overnight oats to save time in the mornings.  However, there are some occasions where I’m not in the mood for oats at night, but when I wake up, that’s all I’m craving.  This is my method for a quick, filling, and delicious bowl of oats.

1/3 cup oats (NOT quick cooking)

1/4-1/3 cup canned pure pumpkin (Libby’s is my personal favorite)

1/3-1/2 cup unsweetened vanilla almond milk

Combine those ingredients with a pinch of salt and a liberal dash of cinnamon (or five generous dashes if you are a cinnamon addict like me) and stir well.  Pop into the microwave for 1.5-2 minutes, stir, then cook for about 30 more seconds. 

From here I add in my flavor combinations (in my opinion it needs flavor added unless you like the taste of plain unsweetened oats).  It’s a pretty blank canvas, so you can add in anything you like!  Sometimes I roll with almond butter and raisins, other times I go with dark chocolate chips and coconut flakes, or even diced apples, dried cherries and honey.  The options are seriously endless.  Right before digging in, I always add another splash of almond milk (to thin it out slightly and to cool it down).

If you are looking for an extremely fast and filling breakfast, give this a try.



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