I’ve been seeing these new (to me) pancakes floating around the ‘sphere lately, specifically on Kath’s, Jenna’s, and Kailey’s blogs, so I whipped one up this morning. It was definitely hearty, chewy, dense and a nice twist on the traditional pancake! Mine was just a teeny touch on the dry side, but that’s probably because I didn’t add the mashed banana that most of the above recipes call for. Next time, I’ll probably add a splash of milk to thin it out a little bit.
makes one serving
Combine in a bowl and chill overnight:
1/3 cup quick oats
2 egg whites
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp baking powder
In the morning, the mixture will be very thick – add a splash of milk if desired. Spread “batter” on a hot skillet that’s been coated in cooking spray. Cook till golden brown on both sides. Top as desired (Mine has PB, banana, and light syrup!)
Dinner was a delectable, summer-like quesadilla. I got this idea from a random magazine clipping somewhere along the way. The flavor combination of the sweet mango, creamy/spicy cheese and fresh cilantro was amaaaze. Rebecca, are you out there? There’s MANGOES in these! 🙂
2 ripe mangoes, roughly chopped
6-8 small, whole wheat tortillas
6-8 slices reduced-fat pepper jack cheese (or shredded if you prefer!)
handful of cilantro, chopped
-Tear up a slice of cheese and distibute evenly over a tortilla. Follow with cilantro, then mango pieces. Top with more cheese if desired, then another tortilla.
-Cook on a hot skillet coated in cooking spray (or a little canola oil) until browned. Flip quesadilla carefully and brown the other side. Make sure the cheese is all melty inside!
-Remove from pan and let sit for a minute or two. Cut into wedges and serve.
I had a little bit of mango leftover, so I mixed it with some Garden Fresh salsa (seriously the BEST salsa in the world, and it’s made in MI too!!) and more cilantro. I found some blue corn flax chips waaaay in the back of the cupboard and had a little after-dinner snack. YUMMMM, must make huge vat of this salsa!