I hope everyone is having a great Labor Day Weekend so far. I got a good night's rest and could not wait to get up and make Blueberry Oat Pancakes with Maple Syrup. I got this recipe from the September issue of Health Magazine (I had a 3 hour layover in Denver so I pretty much read this magazine cover to cover) and saw this recipe for one of the Best Fat Burning Breakfasts. According to Health's new book, The Carb Lover's Diet, the key: eating a breakfast that's high in Resistant Starch (RS). Found in foods like bananas and oats, RS actually signals your body to use fat for energy. Now you know I was so excited to read this because I love oats and bananas. The other recipe they shared as a fat-burning breakfast was my all-time favorite and daily eat: Banana and Almond Butter Toast. I just might have to pick up this Carb Lover's Diet book because the recipe for the pancakes are awesome!
Blueberry Oat Pancakes with Maple Yogurt
Because this dish takes some time to prepare, save it for a weekend morning when you are not in a rush. If you cannot find Greek yogurt, you can substitute plain low-fat yogurt instead. You may use fresh or thawed frozen unsweetened berries.
Resistant Starch is a carbohydrate that resists digestion. Consuming more of it helps you eat less, burn more calories, feel more organized, and steady blood sugar levels.Prep: 5 minutes
Total Time: 15 minutes
Makes: 2 servings
1 cup old-fashioned rolled oats
1/2 cup lowfat cottage cheese
2 large egg
1 teaspoon vanilla extract
1 cup blueberries
3/4 cup plain Greek-style low-fat yogurt
1 tablespoon maple syrup
1. Combine oats, cottage cheese, eggs, and vanilla in a blender or food processor. Process until smooth. Gently stir in blueberries.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 2 tablespoons batter per pancake into pan. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 3 minutes until golden.
3. Combine yogurt and maple syrup; serve over pancakes.
Serving size 3 (3 inch) pancakes and about 1/2 cup yogurt:
I loved these pancakes. They have lots of texture from the oats and are extremely filling. I have forgotten how much I love maple syrup and the Maple Yogurt topping is to die for. It is not too sweet but has the perfect kiss of maple goodness and was a nice accompaniment to the pancakes. Yum.
I would definitely make these again and if you have a chance to try them out this long weekend I would do so.
As I mentioned yesterday, we ended up going to the food cart pods for dinner and I ended up getting a divine Raspberry, Cheve and Lemon Curd Crepe. Have I mentioned how much I love crepes? I am definitely on a crepe tear right now.
Zoe loves them as much as I do so we share each other's crepes. She is a Nutella Crepe Fan but did have a Ham & Egg crepe to start out with.
We then went downtown and took a walk along the Willamette River. It is so fun exploring this city. Portland reminds me of several cities- Pittsburgh because of all of its bridges, Chicago and New Orleans because of all its neighborhoods. I like to think of Portland as a clean and safe New Orleans because it is plenty funky here with lots of eccentric people and culture but it really is a safe place to live unlike New Orleans.
The Willamette River
We walked along the marina area.
My family is thinking about coming for Christmas and I think the Riverplace area may be a nice place to stay.
So our plans today are to stick around the "hood" and go to the Farmer's Market, take a walk in Laurelhurst Park, and grill out for dinner tonight. Then we are going to head to Cannon Beach tomorrow.
I am off for now but have a great morning and try those pancakes.... so good!