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Hi Blog. It's me, Siri, your Maker. I used to be very involved with you... we were practically in a relationship. We would go out on a date almost 5 times a week. It was a magical time full of exactly that: TIME. I don't know why I have less of that valuable commodity now? As a parent, you're always thinking things will get easier as your kids get older but that's not exactly the case. Sure, you don't have to wipe their butts (as much) or buckle their seat belts, but other needs emerge that feel just as - if not more - demanding. LIKE SCHEDULING THEIR CARPOOLS. That could be a full-time job, I swear. Any given week I have 10 different text chains with 10 different sets of moms for 10 different sets of activities. It's exhausting. Of course, carpools aren't solely to blame for my lack of dating you, Blog. In truth, it's a combination of things: picky eaters, priorities and ever-growing social media platforms to name a few. I'm just one person and I can't do it all!
So it's not you, Blog, it's me. I still love you, and I still want to talk about pancakes.
So let's talk about pancakes! (You're like, thank god, enough of this rambling nonsense.) I grew up as a pancake kid. My mom and dad both made excellent ones and they were always a go-to on the weekends. I could eat 10 in one sitting, no joke. (Sigh... I long for a time when eating that many pancakes would never cross my mind as excessive... but I digress.) Nowadays I'm much more of a savory breakfast person, but I think that's why I love these pancakes so much. They're full of protein with a touch of sweet, and you can control how sugary you want them to taste with your toppings (peanut butter and maple syrup being my favorite).
This recipe belongs to my friend's husband, Eric - hence the name - and I was recently treated to them in Minnesota at their lovely home. They have this method down to a science and mostly eyeball measurements, so I did my best to guess what the specifics were... but after making them myself at home, I think I got pretty close! The beauty is, you can really make these your own. Want thicker pancakes? Cut back on the milk and egg whites. Not feeling the spinach? Add mashed bananas instead. Want something extra? Fold in nuts, chocolate chips or apples. So. Many. Options.
When Eric and his wife Meghan make them, they do so in bulk and the recipe yields about 40 pancakes (which they eat all week long). When I made them at home, I cut the recipe in half so that's the recipe I am going to post. But again, play with this... you can't go wrong.
Eric's Protein Pancakes
Yields: about 20 pancakes
5 eggs
1 1/2 (heaping) cups oats
1 (heaping) cup spinach
1 cup cottage cheese
1 tsp vanilla
4 oz. egg whites
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup milk
Cooking spray
Toppings (optional): maple syrup, butter, whipped cream, peanut butter, nutella, berries, bananas
Place all ingredients in a blender. Blend until everything is smooth (a couple of minutes). Heat pancake pan or griddle to medium heat and spray with cooking spray. Pour out desired-size pancakes onto griddle and cook a few minutes per side, flipping carefully (test to make sure sides are done by gently inserting spatula underneath pancake). Top with optional toppings and enjoy!
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