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Some words about SUMMER'S BLOG

I love peanut butter, avocado and oatmeal. Not together of course, but nearly any recipe that calls for these ingredients I'll probably enjoy. I have the misfortune of living with some food sensitivities but the extreme fortune of knowing what those sensitivities are - gluten (only mild, thank goodness), nightshades, lactose, and refined sugar. I'm not a formally trained chef, but I love cooking (and eating!) delicious, guilt-free food. I'm a fitness model, certified nutrition coach, trainer and an IFBB pro bikini athlete... and I eat 6 times a day. When I'm not in the kitchen preparing something extraordinary, I'm - in the gym, rushing off to an audition, at a photo shoot, studying nutrition, or planning a vacation. Hope you enjoy my site! For nutrition consultations or more information on training, contact me at summerwhitefitness@gmail.com

Simple Breakfast Pancake

Growing up, I was never really into pancakes.  I liked cinnamon toast, but wouldn’t touch french toast.  Liked tofu scrambles, but not eggs benedict.  I’m not sure what it was. The eggs, the fluff, the texture? I was naturally inclined to a vegetarian lifestyle, but what kid doesn’t like pancakes? I was a strange one, that’s for sure.

I’ve always heard people preaching the benefit of eggs, chock full of protein and amino acids. When I started training for bodybuilding, I knew I couldn’t survive the training, nor the competitors on tofu and cinnamon toast and needed to drastically up my protein consumption in the way of whole foods.  I figured I’d give eggs a shot.

Now, I’ve tried coming up with every mixture possible to conceal the taste of eggs from myself.  Some experiments went horribly wrong (like when I tried making a raw cocoa egg souffle in the microwave and it turned into a hard spongey blob), but I persevered and kept on trying. Then it came to me! Actually two recipes came to me! This first one is the most flavorful, uses only 3 ingredients (unless you add sweetner), takes 8 minutes to prepare two pancakes, and it’s the one recipe I’ll share here (the other will show up in another later post).  These yummy breakfast pancakes are completely gluten-free, dairy-free, contain only 95 calories, 20 grams of protein, and are safe to eat if you’re in competition mode.

I like to eat a bowl of gluten-free oats in the morning, flavored with either cinnamon and stevia, 1 tsp unsweetened cocoa and stevia, or if I’m off season, 1 tsp. peanut butter with banana and stevia.  One day I got a wild hair, and rolled my prepared oats into my pancake. To my surprise I realized I had made a super fabulous crepe!!! Boy was it good. So good that I literally jump up out of bed morning after morning looking forward to this meal.

Simple Breakfast Crepe
Serves 1
Try playing around with fillings and toppings for these little crepes. I’m sure they’d be excellent with sliced banana, apple or pear on top. If you added a flavored liquid stevia like chocolate or vanilla cream they’d be like little pastries. You can also stuff them with spinach and mushrooms to make them savory.

Ingredients:
1/3 cup plus 3 tbsp liquid egg whites
1 tsp vegan rice protein (or whey protein – to thicken)
1 tsp pumpkin spice (or cinnamon)

*For oats I used 1/4 cup gluten free rolled oats, 5 drops vanilla stevia, 1 tsp cinnamon
Directions:
Place an 8″ nonstick skillet on low heat.  Measure out the egg whites, rice protein and pumpkin spics and pour into Magic Bullet or blender.  Blend about 20 seconds or until all ingredients are mixed well. Pour half the mixture into skillet and let set (about 2 minutes). When fully set, flip, and cook the other side (another 2 minutes). Repeat with the remaining mixture.
Once both pancakes are plated, spoon out oats (or other filling) into the center of each pancake. Roll, and enjoy!

 

 

This entry was posted in Breakfast, Egg Whites, Gluten-Free, Oats, Protein Powder, Sugar-Free. Bookmark the permalink.

2 Responses to Simple Breakfast Pancake

  1. Tamara White says:

    I love your protein crepes. So good!!! Thanks for posting the recipe!

  2. Summer White says:

    I’m so thrilled you tried them! What flavors do you like? Have you ever tried adding gluten free baking soda? It makes them a bit more fluffy.

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