In an attempt to lose some pounds, I've been trying to cut back on the carbs. But I looove pancakes. I don't know why, but for the last year (at least) I have had an obsession for them. And recently rather than getting tired of eating them, I just feel like eating more of them!
Anyway, I found this recipe in the Body Trim book for making pancakes that are higher in protein - perfect, I can now eat them all the time sans guilt! I have adapted the recipe to suit what ingredients I have available here in China.
Here it is:
To serve 2 people:
*2 eggs
*125g flavourless tofu (if using a 500g block then cut off a quarter of it)
*1/4 cup oats
*1/4 cup buckwheat flour (if this is difficult to find/buy, then just use another 1/4 cup oats)
*tsp baking powder
*tsp cinnamon (the more the better - cinnamon is naturally sweet)
*small sprinkle of raisins
Place all ingredients in a blender - blend. Done! You may need to add a small amount of water depending on the consistency; you don't want it too thick - it needs to be pourable. But be careful about making it too runny.
Heat a small non-stick pan, greased with a tiny amount of olive oil. This small one I have is perfect as it will make 4 decent sized pancakes according to the amount of ingredients I listed above. I only say this, as I have one of these (thanks mum - I knew it would have to have some kind of purpose in the future!), but if you don't have one, then just use whatever you have. I think though for this mixture, because it's a bit different than traditional pancakes, you will have an easier time if you use a non-stick pan..
When pan is hot, turn to low and pour a small amount of mixture in. When you pour it into the pan, be careful as the mix will run out quite quick - again, the texture is not the same as ye ol' traditionale. After making them a few times, you will get more accustomed with the best way to do it.
Anyway, I found this recipe in the Body Trim book for making pancakes that are higher in protein - perfect, I can now eat them all the time sans guilt! I have adapted the recipe to suit what ingredients I have available here in China.
Here it is:
To serve 2 people:
*2 eggs
*125g flavourless tofu (if using a 500g block then cut off a quarter of it)
*1/4 cup oats
*1/4 cup buckwheat flour (if this is difficult to find/buy, then just use another 1/4 cup oats)
*tsp baking powder
*tsp cinnamon (the more the better - cinnamon is naturally sweet)
*small sprinkle of raisins
Place all ingredients in a blender - blend. Done! You may need to add a small amount of water depending on the consistency; you don't want it too thick - it needs to be pourable. But be careful about making it too runny.
Heat a small non-stick pan, greased with a tiny amount of olive oil. This small one I have is perfect as it will make 4 decent sized pancakes according to the amount of ingredients I listed above. I only say this, as I have one of these (thanks mum - I knew it would have to have some kind of purpose in the future!), but if you don't have one, then just use whatever you have. I think though for this mixture, because it's a bit different than traditional pancakes, you will have an easier time if you use a non-stick pan..
When pan is hot, turn to low and pour a small amount of mixture in. When you pour it into the pan, be careful as the mix will run out quite quick - again, the texture is not the same as ye ol' traditionale. After making them a few times, you will get more accustomed with the best way to do it.
After pouring into pan, sprinkle a few raisins onto the top if you like. Watch it closely, as it will also cook a lot faster than normal pancakes. When there are just a few bubbles (as seen above), flip it over. Again, be careful when flipping, as the mix on top will most likely still be quite runny.
After you flip it, it will literally only need a couple of seconds or so, and it is done!
After you flip it, it will literally only need a couple of seconds or so, and it is done!
The Ultimate way to serve them is with peanut butter, banana, a squeeze of lemon, a drizzle of honey and some raisins and cinnamon (if haven't already included in the mix when cooking). Of course too, it is a must to have a big mug of milky coffee to go with them. Seeing as though you can't buy fresh milk here, I use powdered milk. But to be honest I really like using it. Why? Because it seems to give the coffee a more creamy texture, as it is more concentrated than using liquified milk, plus it keeps the coffee hot (I like it to be very hot). I sometimes add a teaspoon of honey to it too. I am yet to get tired of this combination... Watch this space!
..And if you eat them after having done some morning exercise and while browsing your emails, they taste even better ;) .
I also usually snack on some extra fruit - while I am preparing everything, as a way to fill up some more, and to get the digestion going. Some favourites are apple slices sprinkled with cinnamon (yes, I also love cinnamon), or grapefruit (the chinese version - it's very sweet and only slightly bitter).
..And if you eat them after having done some morning exercise and while browsing your emails, they taste even better ;) .
I also usually snack on some extra fruit - while I am preparing everything, as a way to fill up some more, and to get the digestion going. Some favourites are apple slices sprinkled with cinnamon (yes, I also love cinnamon), or grapefruit (the chinese version - it's very sweet and only slightly bitter).
I have also experimented by adding some pumpkin to the mix:
Just add a cup roughly of steamed pumpkin to the mix while blending. They are naturally quite sweet, so they are also nice to eat just as is.
I have also added a banana into the mix - just as a way to use up bananas that are getting too ripe. Same applies as above - like this you can also just eat them plain (but I still find it hard to steer away from all the extras!).
I have also added a banana into the mix - just as a way to use up bananas that are getting too ripe. Same applies as above - like this you can also just eat them plain (but I still find it hard to steer away from all the extras!).
If you are just making them for your good old self, then you can obviously halve the ingredients. Or, if you are like me and want an easier way out, I will sometimes make a big batch if I have lots of ingredients on hand and then just freeze the rest, taking a couple out to microwave when it's convenient.
I love breakfast!