Protein Pancakes

When it comes to breakfast, I choose sweet over savory every time. Like, if I’m going out for breakfast I’m almost always struggling to choose between the pancakes, french toast, or waffles 🙈. I stuff my face with carbs, butter, and sugary syrup, then all I want to do after is go into a major food coma.

Now, I’m not saying I will, or even want to, change my ways. I enjoy every second of those delicious carbs and I probably will always choose sweet, carby goodness over a veggie omelet. Luckily I don’t go out to breakfast all that often, and when I’m home I’m usually too lazy to make myself a big breakfast in the mornings. I do, however, still love a good pancake, and, fortunately, these protein pancakes are light, pretty healthy, and don’t leave me feeling like I need a nap immediately after I eat them. They’re also SO yummy and really easy to make. All you need is a list of simple, everyday ingredients and a blender!

How cute is my little pancake flipper helper? 😍 There really are no fancy ingredients or directions for this recipe. You mix everything up in the blender, and pour the batter onto a griddle. Scroll down for the recipe. You can easily double, or even half it. They always turn out! P.S. I like to drench the griddle in butter when cooking these. Maybe that’s why they taste so good. Haha.

Author: Salty BlondesPrint Recipe

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Cottage Cheese Protein Pancakes

ingredients

Ingredients

• 3 eggs
• 1 Cup cottage cheese
• 1 teaspoon vanilla
• 2 Tablespoons honey or agave
• 1/2 Cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

instructions

Directions

1. Blend all ingredients up in a blender. Pour 1/4 cup of batter at a time onto a griddle.  Cook and serve warm.

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Vegan Creamy Garlic Red Pepper Zoodles

A vegan recipe (minus the parmesan shavings topping) that’s easy to make and delicious! What more could you ask for? This recipe is a great side dish for dinner or light lunch or snack during the day! So yummy!

To make this recipe even easier, I buy the zoodles already spiralized at Harmon’s (get the big pack!), but the recipe calls for 4 zucchini :) We originally got it from Pinch of Yum!

The first time I made this recipe, the hardest part was peeling the skins off of the 3 roasted red peppers. I realized I hadn’t roasted them long enough because I was worried about burning them. But the second time was much easier! Roast each side under the broiler until they literally have black spots all over each side and they’ll be much easier to peel!

If you DO use the the pre made zoodles, you won’t need to use all of the sauce as the recipe makes too much for the zoodles. Just pour it over until they’re covered :)

Top this delicious dish with salt and pepper and whatever else sounds good! We used parmesan shavings, but goat cheese would be yummy too! If you want to keep it vegan, you could use spiced nuts or basil. The full recipe is below!

Yield: 4Author: Salty BlondesPrint Recipe

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Vegan Creamy Garlic Red Pepper Zoodles

Calories Per Serving: 198

ingredients:

Creamy Roasted Pepper Sauce

• 3 red bell peppers
• 1 cup almond milk (I prefer Almond Breeze Almondmilk Cashewmilk blend because it’s a little creamier than most)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 clove garlic
• 1/4 cup tahini or almond butter for thickening

Zucchini Noodles

• 1 tablespoon olive oil
• 4 zucchini, ends cut off and spiralized or cut into ‘noodles’
• salt to taste

instructions

Directions

1. ROAST THE PEPPERS: Place the bell peppers on a foil lined baking sheet. Turn on the broiler and roast the peppers on the top level, close to the heating element. When black spots appear, turn the peppers and continue to roast until all sides have been blackened. Let cool and pull off blackened skins and remove ribs, seeds, and stem.
2. MAKE THE SAUCE: Add the 3 roasted bell peppers to a blender with the rest of the sauce ingredients and blend until smooth.
3. ZUCCHINI NOODLES: Heat a large skillet over medium high heat. When the skillet is hot, add the olive oil and onion – sauté for a minute or two until the onion is softened but not browned. Add the zucchini noodles to the skillet. Sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, sprinkle with salt and add the sauce and cook just until the sauce is heated. When in doubt, my leaning is to undercook these!
4. SERVE: Adjust the salt to your taste, and serve immediately with any toppings you might like, such as: parsley, Parmesan, goat cheese, truffle oil, that sort of thing.

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