If I Call You Darling, Will You Make Me Pancakes?

Some days I want to stay home and bake cookies; other days I plan for Global Domination. Today is #1.

So instead of "Saturday Straight Talk," we're moving into the kitchen.

I cannot tell a lie. I ❤️ Pancakes!

You can have them morning, noon or night; you can eat 'em for a meal, as an appetizer or as dessert, you can make them sweet or savory...IMO, they should be their own food group.

The only thing I never really liked about standard pancakes was how bloated and tired I'd feel after eating them. So, I decided to make pancakes that didn't do that.

But...I wanted more than a regular pancake. I wanted them to be Gluten Free.

AND I wanted them to:

Taste awesome
Fill me up
Keep me energized for hours
Be portable
Fit my nutrition plan

AND I did NOT want to:

Spend all day in the kitchen making them, or
A bazillion dollars on the ingredients

That may sound like a steep order, but here's what I know: NOTHING IS HARD WHEN YOUR HEART'S IN IT.

Including recipes.

Simply mix together:

A handful of principles of applied science and nutrition, add in a generous amount of love and PRESTO! Pancakes that support your Gainz.

As athletes, we have our fitness goals. Food is a part of that. As we progress along the athletic spectrum, our bodies change ALOT and sometimes require a higher caloric base. Additionally, a strategically placed metabolic challenge or refeed meal not only gives your body some extra "oomph," it also keeps you sane.

All of my athletes incorporate a metabolic challenge or refeed meal. (No, we don't call them 'cheat meals' around here. We're very serious about the words we choose.)

While I work with them to help them learn their bodies and how to eat to support their goals, I wrote a PANCAKE COOKBOOK to suit all my friends whether you are following a strict clean nutrition plan, IIFYM-type, and those who are looking to lighten things up a bit.

All recipes are Gluten and Soy Free (as long as your ingredients are, too).
All the Base Recipe Pancakes in this cookbook are PLAIN OUT AWESOME, and are seriously meals onto themselves . Not only do they taste great; they're easy to make and are portable. Better yet, the MACRONUTRIENTS are balanced, so they fill you up without making you feel bloated AND provide you with a steady amount of energy that'll last up to several hours. Spread 'em with peanut or almond butter, sprinkle 'em with stevia, use 'em in place of bread or a pizza crust...the options are endless with what you can do with them! They are a staple around here, as they are a meal in and of themselves. Cook a bunch of 'em up, and you'll be set!

What more could you possibly ask for?

BEFORE YOU ANSWER THAT...Included are serving tips and topping options which spread the gamut of "ultra clean" to "regular dessert," appetizer to main meal.

I love you, too; and You're welcome.

Now let's get cookin'!

Blueberry Surprise Pancakes

FOR THE PANCAKE YOU’LL NEED:

5 egg whites
3 Tbsp water
½ C dry rolled oats
¼ C fresh or frozen blueberries (not in syrup)
Small bowl
1 tsp cooking oil or non-stick spray
7” Non-stick skillet
Rubber spatula

DIRECTIONS:

Combine egg whites, water and oats in a bowl. Mix well.
Allow mixture to rest for 5 minutes.
Heat oil in non-stick skillet over med-high heat.
Pour mixture into skillet and sprinkle blueberries on top.
Cook until you can slip the spatula under pancake.
Flip pancake over and lower heat to medium.
Continue cooking until pancake is cooked through.

If I Call You Darling, Will You Make Me Pancakes?

Some days I want to stay home and bake cookies; other days I plan for Global Domination. Today is #1.

So instead of "Saturday Straight Talk," we're moving into the kitchen.

I cannot tell a lie. I ❤️ Pancakes!

You can have them morning, noon or night; you can eat 'em for a meal, as an appetizer or as dessert, you can make them sweet or savory...IMO, they should be their own food group.

The only thing I never really liked about standard pancakes was how bloated and tired I'd feel after eating them. So, I decided to make pancakes that didn't do that.

But...I wanted more than a regular pancake. I wanted them to be Gluten Free.

AND I wanted them to:

Taste awesome

Fill me up

Keep me energized for hours

Be portable

Fit my nutrition plan

AND I did NOT want to:

Spend all day in the kitchen making them, or

A bazillion dollars on the ingredients

That may sound like a steep order, but here's what I know: NOTHING IS HARD WHEN YOUR HEART'S IN IT.

Including recipes.

Simply mix together:

A handful of principles of applied science and nutrition, add in a generous amount of love and PRESTO! Pancakes that support your Gainz.

All of my athletes incorporate a metabolic challenge or refeed meal. (No, we don't call them 'cheat meals' around here. We're very serious about the words we choose.)

While I work with them to help them learn their bodies and how to eat to support their goals, I wrote a ***PANCAKE COOKBOOK*** to suit all my friends whether you are following a strict clean nutrition plan, IIFYM-type, and those who are looking to lighten things up a bit.

All recipes are Gluten and Soy Free (as long as your ingredients are, too).

What more could you possibly ask for?

BEFORE YOU ANSWER THAT...Included are serving tips and topping options which spread the gamut of "ultra clean" to "regular dessert," appetizer to main meal.

I love you, too; and You're welcome.

Now let's get cookin'!

Blueberry Surprise Pancakes

FOR THE PANCAKE YOU’LL NEED:

5 egg whites

3 Tbsp water

½ C dry rolled oats

¼ C fresh or frozen blueberries (not in syrup)

Small bowl

1 tsp cooking oil or non-stick spray

7” Non-stick skillet

Rubber spatula

DIRECTIONS:

Combine egg whites, water and oats in a bowl. Mix well.

Allow mixture to rest for 5 minutes.

Heat oil in non-stick skillet over med-high heat.

Pour mixture into skillet and sprinkle blueberries on top.

Cook until you can slip the spatula under pancake.

Flip pancake over and lower heat to medium.

Continue cooking until pancake is cooked through.

ASSEMBLE YOUR PANCAKE SURPRISE:

YOU'LL NEED:

The cooked pancake from above

2 Tbsp Lemon Curd (I use Bonne Maman Brand)

2 Tbsp Plain Greek Yogurt (I use Fage' Brand 2%)

1/2 Packet Stevia

DIRECTIONS:

1) Stir together yogurt and stevia until well combined.

2) Spread pancake/s with lemon curd.

3) Top with a dollop of yogurt.

Mangia!

NUTRITION:

Calories: 464

Protein: 28.3 G

Carbs: 58.8 G

Fat: 10.1 G

Sodium: 205 mg

Sugars: 29.1 G

**** CLICK HERE FOR THE PANCAKE COOKBOOK****

While I work with them to help them learn their bodies and how to eat to support their goals, I wrote a PANCAKE COOKBOOK to suit all my friends whether you are following a strict clean nutrition plan, IIFYM-type, and those who are looking to lighten things up a bit.

CLICK HERE FOR THE PANCAKE COOKBOOK