Friday, September 12, 2008
1/3 cup lowfat cottage cheese
1/3 cup rolled oats
1/3 cup egg substitute *or* 1 whole egg
dash of cinnamon
dash of vanilla
Blend all ingredients together in a blender until smooth. Then cook as you would normal pancakes.
1 cup of frozen blueberries (I like Wymans wild blueberries)
1 tsp of cornstarch
1 tbsp of cold water.
Heat the frozen blueberries in a small saucepan over medium heat until hot and just simmering. There will be juice in the bottom of the pan. Don't boil them! In a small bowl mix the cold water and cornstarch. Add to the pan and stir until the mixture thickens up - about 30 seconds. This is a great topping over pancakes, or use as the base of a crumble.
Stats for this breakfast are:
291 calories 7 grams of fat 40 grams of carbs 9 grams of fiber 19 grams of protein