(and other things we kind of already knew.)
If we may pause & reflect upon my OATcation again— I need to share with you something which has filled my mouth with longing ever since.
Not *enough* longing, however, to get my ass in gear and cook but I SWEAR that’s next. Really.
In addition to all the oatschoolin’ we received, Quaker generously brought in Stephanie Izard, the winner of Top Chef, to do a cooking demonstration.
(which was a tremendous relief to me as Id gotten it in my MizFit head that *we* were doing cooking demos for the group. please to keep reading to my recipe below to see why panic ensued.)
Admittedly a REALLY great Tuesday Tip post would have been my pancaking & filming the entire process—–we’re all about being second best up in herre (we’re avis. we try harder).
As a result I chose to merely secure *you* the recipe so you can try at home (& regale us with your experiences in the commentversation).
PANCAKES as create by the fabmazing Stephanie Izard
1/2 c milk
1/2 t vanilla
1/2 c ground oats
3/4 c oats
1/2 c whole wheat flour
1/4 t salt
2 t baking powder
2 egg whites, whipped to soft peaks
sliced banana for garnish
Blend bananas and milk together in blender.
Transfer to bowl and stir in vanilla, oats, flour, baking powder and salt.
Fold in egg whites.
Spray nonstick griddle with pan spray and heat over medium heat.
Add in a few spoonfuls of batter, leaving room for when they expand.
Cook on each side until lightly browned.
To serve, top with banana slices and drizzle with pomegranate syrup.
1 c pomegranate juice
2 T honey
In nonreactive sauce pot (MizFit note: yep. totally had to google that. Im sure you knew what it was already…), reduce until thickened. (want a photo of the finished product as captured by a *really* organized & impressive food blogger? look here!)
Those pancakes tasted completely as good (if not better. let’s go with better.) than they looked which says a lot, huh?
Now, all my ‘I barely cook’ dizclaimers aside, I do actually make pancakes on a daily basis (I hear you giggling Marianne!).
I give you my recipe for MizFit’s Mishmashed Almost ‘Cakes:
1 cup egg substitute.
1/4 cup cottage cheese
1/2 cup Quaker oats (want a coupon? CLICK HERE)
1/3 cup protein powder. ANY BRAND. Read the label. You can use FLAVORED but just remember we want LOW SUGAR.
any fresh fruit to sweeten to taste OR honey OR agave syrup etc.
Blend the above in a blender and VOILA.
Now, if youre me, you shall find that each time you make these the batter turns out a different consistency (what’s THAT about?).
Sometimes it’s a bit thin & I’ll add flax seeds to thicken. if it’s too thick I’ll dump in more egg substitute (pure protein, People!) or syrup (pure heaven, People!).
Play around with it.
After the concoction is complete you simply make pancakes as you would with any other (odd high protein) batter.
Me? I like to use a waffle iron every now & again for some texturizing variety.
(please to print, save for some point when you’re feeling like a MizFit & refer to the post title above)
I leave you with yet another reason Im a poster child for nothing when it comes to my taste in food.
Another item I love and something which more than a few of you asked me to talk about following this post.
EDITED TO SAY: here is the Chipper Jerky link.