Biggest Loser Pancakes: Oatmeal Cottage Cheese and Egg Whites pancakes *Gluten-Free*, and yum!
A friend shared this recipe with me and so I thought I’d give it a try since I bought our oatmeal from Costco and have tons of it! Plus, it has all the ingredients the hubby likes: oatmeal, eggs, and cottage cheese! (The kids don’t need to know)… Told her I’d Google it, and found something to try here: jocooks.com. Apparently it was a recipe from the Biggest Loser show.
Here’s the recipe:
- 6 egg whites
- 1 cup rolled oats, dry
- 1 cup cottage cheese
- 2 tsp sugar (or one package of stevia powder)
- 1 tsp vanilla
- 1 tsp baking soda
- Add all ingredients into a blender and blend until smooth. (Will yield approx. 500mL).
- Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F). Lightly oil the griddle. For each pancake, pour about 1/4 cup of the batter to make one pancake, and repeat until pan is covered, leaving about an 1” around each pancake. Flip when they start to bubble and cook until golden brown.
- Repeat with remaining batter.
- Serve with real maple syrup, some powdered sugar, and some fresh berries.
The original recipe says it serves 3, but it is easily enough to serve 4-5 people (esp if most of them are kids!). I’m going to add this into our morning breakfast rotation for sure! Too good I had to share… Enjoy!
Summer camp VBS @ the Rock! Lunch is served!
Sour cherry, caramel, lemon and vanilla cupcakes… Oh my!
Gummy fills brains, anyone?
The girls are loving these “bulgogi” burgers! #keeper #soGlad #summertime
Homemade burgers with @jeansterxo …looking forward to watching the Bachelorette tonight! #cheers #girlsrule #poolside #summertime #family #sistesarethebest
Found another watermelon idea for the little ones… so cute! Credit goes to this site: http://www.knoxnews.com/news/2010/may/27/lots-of-creative-delicious-ways-to-use-watermelons/
It’s watermelon season… I mean - summer is here! I LOVE watermelon… and thought I’d share how I cut it. I actually thought I invented this myself, but just a peek at Pinterest shows it’s been around for ages ~! Anywho, it’s made cutting watermelon fun again… So here are the steps:
1. Cut the watermelon in half
2. Lay one half - cut side down on a cutting board with a piece of parchment paper (you can double it - makes it stronger and easier to transfer to a plate or serving dish).
3. Cut into 1” strips - horizontally, and then vertically
4. Transfer to a serving dish and refrigerate until your next gathering! Easy peasy…
I’m thinking these would taste good frozen too… It’s easier for the kids to eat, and the smaller bottoms makes for easier composting later. Enjoy!
Have your chips and eat them too! Especially if they taste as good as these No Name ones from No Frills… Is it just me, or do chips seem to be getting more and more expensive?! These bags cost .97 cents compared to the $2.99 or $3.69 or 3/$8.00 bags that I see for sale these days… And they do taste just as good. Thank you, @sylvia kim for letting me know about these budget-friendly chips. Don’t think they are waist-friendly though… #yolo #ChipsRule #GotTheMunchies #SomePleasuresAreHardToGiveUp
I LOVE watermelon. And summer is a great time to have it. Never thought to do anything with the white parts, but my compost was being invaded with critters, so I thought… what can I do with these…? Still composted the green skin, but am using the fleshy parts for pickles, kimchi… oh, the possibilities!! Take that, raccoons!
David Chang’s picked watermelon recipe. I didn’t have any star anise, but using the same portions for the liquid with whatever watermelon I had left. Not sure what to eat this with, but I’m guessing it’s good. Didn’t taste too good hot. Must be better cold, crunchy, and crisp! I’m thinking cold noodle soup, with pasta, with lettuce wraps… yum!
Rind of 1/2 watermelon, including 1/2 inch red flesh
1 cup rice wine vinegar
1 cup sugar
1 tbsp + 3/4 tsp kosher salt
1 whole star anise
1 thumb-sized knob of fresh ginger, peeled.
1. Cut watermelon into 1 inch chunks and peel skin off thinly.
2. Cook the sauce to a boil and add the watermelon and let it boil for a minute, then transfer to a quart container (1L). Cool and refrigerate. Ready to eat in 2 hours. Will keep good for about a week and a half.
Set it and forget it. Pancakes cooked in a rice cooker?
I had to try it, and it is pretty awesome… Doubled this Basic Pancake recipe from Martha Stewart for it to get this big (First batch was half the size). Cake looks underdone on the top, but is cooked through when flipped over and out of the non-stick rice cooker. So easy!
1. Just add the ingredients for the pancake mix to the rice cooker
2. Cook for around 45 mins
3. Flip it out of the rice cooker when done
Recipe turns out super moist, and so much easier than making and flipping the pancakes. Serve with lots of fruit like berries (strawberries, blueberries, and blackberries). Photos show the double batch.
This recipe is a total keeper and worth sharing… Original post found here. Enjoy!
RIP Maya Angelou. Your wisdom and words will live on.
Had to share this cute cupcake cake. Found it at: thecupcakedailyblog.com. Looking for ideas for daugther’s 11th birthday coming up! Can’t believe how fast time flies!!
Found this on Pinterest at craftymoods.com. Can also switch up the cheese for canteloupe.
grapes + cheese + celery stick = sunflower!
Fun Foods for Kids: Cute Cheesy Sunflowers!
Welcome! I'm Tammy...
Lover of all things true, honourable, right, pure, lovely, and of good repute (Philippians 4:8). Okay, it is usually all about food... but also food for thought!
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