Hey hey my fellow weekend bums! How’s your Sunday been? I’ve actually been crazy busy since I woke up at 5:15am. Yep, you read that right…5:15…as in the AM…as in THE SUN HASN’T EVEN COME UP YET! Just point me in the direction of the nearest AARP representative. Might as well get this process started now!
So even though I was a lazy bum all day yesterday, I definitely made up for it today. My house is so clean, you could eat off the floor. Seriously. I dare you to find a crumb. Buuuuut as fun as that sounded, when it came time to dive into my Sunday pancakes, I decided to go for a plate…you know, for photography purposes. 😉
Remember that rhubarb I brought home from the farmer’s market last weekend? Well, although this is PANCAKE Sunday, rhubarb decided to make a grand appearance…and stole the show!
Felicia used this as a delicious filling for vanilla bean cupcakes (definitely worth a
hop, skip, and a jump click over to her blog to check them out!) but I had a vision of using it for a pancake topping from the moment I laid eyes on it!
As for the pancakes, I wanted something hearty with a neutral flavor that would stand up well to the sweetness of the sauce, so I went with my recipe for All-Natural Protein Pancakes, only I just HAD to make a few adjustments for experimental purposes…ok, so I kind of totally re-wrote the recipe. So here’s the newest version!
All-Natural Protein Pancakes Version 2.0 (serves 1)
- 1/4 cup whole wheat pastry flour
- 1 tablespoon ground flax
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup “whipped” cottage cheese
- 1/8 cup milk (I used flaxmilk)
- 1 teaspoon vanilla
- 2 egg whites, beaten until light and fluffy (I used my Magic Bullet)
1. Pre-heat skillet to medium heat, coat with cooking spray.
2. Combine dry ingredients in a small bowl.
3. After blending cottage cheese, add milk and vanilla and whisk to combine.
4. Combine wet and dry ingredients, stir just until dry mixture is incorporated.
5. Add fluffitized egg whites and fold into batter. Careful not to over stir.
6. Pour batter into skillet (makes 3 good-sized pancakes) and cook approximately 4-5 minutes per side or until brown and crisp on the outside.
I think Version 2.0 is just as good if not better than the first and with the 2 egg whites AND the addition of flax, it has even higher nutritionals!
Since my very first rhubarb experience was such a winner, I just couldn’t stop at one recipe!
Heidi’s version was much more tart than Felicia’s, but in a good way. The combination of the tartness of the rhubarb, the zing of lemon, and the sweetness of honey was absolutely perfect.
After that, I was on a roll! Two different compotes/sauces (really, what IS the difference??) that turned out great?…why stop there?!
I’m ready for my close up Mr. Deville!
I did a 50/50 mixture of each of the compotes/saucse and followed Heidi’s recipe to a tee! They turned out fantastic! Warm cake-y bottom, creamy rhubarb filling, and a crunchy brown-sugary topping…what’s not to love?
closed up shop turned off the oven, I thought it’d be great to precook some tofu for this week’s lunches. I’ve been procrastinating making Elise’s Cornflour & Coconut Coated Tofu for MONTHS now, buuuut when I learned I could get FIVE extra entries into her coconut flake giveaway by making one of her coconut themed recipes (don’t bother entering…I’m going to win! ;)), I realized that was all the motivation I needed!
Casualties were incurred during the transfer from pan to bowl…
casualties that were delicious!
Tell me something delicious you made or ate this weekend!