I begin the morning with high-protein nourishments, I'm in every case full until lunch. A day or two ago I took a gander at the sodium content in my curds and was somewhat stunned at the amount it contained: 400mg! WHAT.
After that I chose to complete a bit of trying different things with the formula to hold down the sodium, yet at the same time keep me full and fulfilled. After some formula testing, I found that you can sub Greek or Skyr yogurt for the curds and the hotcakes will at present be FABULOUS. Also, wow, SO filling.
Also try other healthy breakfast recipe Spinach Quiche Cups
Healthy Pancakes made in the blender with oatmeal, yogurt, banana and an egg! Easy to make, filling and high in protein!
INGREDIENTS
- 1/2 cup gluten free rolled oats
- 1/2 teaspoon baking powder
- 1 container (5.3 oz) siggi's blueberry or vanilla bean yogurt
- 1/2 medium ripe banana
- 1 egg
- 1/2 teaspoon vanilla
- 1/3 cup fresh or frozen blueberries, plus more for serving
INSTRUCTIONS
- Place all ingredients except fresh blueberries into a blender; blend until smooth. You may need to add a teaspoon or two of almond milk if batter is way too thick. Set batter aside to thicken up for a few minutes. If batter is too thin, add a tablespoon or two more of oats and blend again.
- Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add a few blueberries on top. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 4 pancakes.
Read more our recipe Best Ever Banana Pudding
Source : https://bit.ly/2NtR82E
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