Maybe it’s the weather … perhaps that is what is compelling me to cook. I know the gloomy and rainy days certainly make me want to hibernate with a book and some soup.
Eating can be complicated when you’re a carb fiend and on WW. There is no strict plan on WW but it’s certainly geared more towards low fat and low carb, even the good carbs. Frankly, there’s only so much chicken and broccoli one can stand. Thankfully, I love veggies so I can live on asparagus, cauliflower, zucchini and green beans too!
I’ve been considering switching to the Keto diet. I’m just not convinced that diet is diverse enough for me. I don’t like all that fatty stuff. Anytime I have had too much fatty food I have a bad stomach reaction. Seems to me that just striving for a clean, diverse and balanced diet is healthier than limiting certain kinds of food. Also, I think I’m healthier than the average person in my demographic.
One of my weaknesses is pancakes and waffles. Honestly, I’d probably eat them once a day if I could get away with it. I like my pancakes dense and cakey. I like them the size of a salad plate and almost an inch tall. I want that pancake to fill me up! I want none of that light and airy fluffy stuff smothered in fake “maple flavored” syrup. Ewwwww!
Since I can’t have a “traditional” pancake I will, from time to time, concoct variations of my own. Some have worked, some taste like cardboard. A couple of weeks ago I took a chance and combined the items pictured here.
These were so good syrup wasn’t even necessary! My husband even asked for thirds! Now that is a pancake. Here’s how.
RECIPE: Peanut Butter Banana Pancakes!
Dry Ingredients: Sift together into a large mixing bowl the following
1 oz Wheat Germ,
2 oz Peanut Powder,
1/4 cup whole wheat flour,
1 oz Flaxseed Meal,
2 oz Protein Powder,
1 tsp baking powder,
1/2 tsp baking soda
5 grates or 1/2 tsp fresh nutmeg
1 tsp cinnamon
Wet Ingredients: Whisk together in a separate bowl
1 banana mashed
1 large + 1 small egg
2 cups Ripple Pea Protein Milk (or liquid of choice)
Combine all ingredients and mix until desired consistency is achieved. I like mine a bit thicker than normal. If you want a lighter consistency add more liquid and mix thoroughly until most lumps are gone.
Partially uncover the end of a stick of butter and swirl it around an already heated skillet. Pour pancakes as large or small as you like and cook until browned on both sides. 2-3 minutes per side.
Now, I didn’t want the added carbs and sugar so I ate them as you see them. If your heart is set on syrup, by all means add the syrup of your choice. Just make sure it’s MAPLE syrup not some imitation. Life is too short for imitation. It’s too expensive you say? Poppycock! Go to Big Lots! They have affordable real maple syrup and it’s so much better that you don’t need as much for the same effect!