There’s nothing better than pancakes on a Sunday morning and somehow they taste even better when they’re HEALTHY! I stumbled on this recipe several years ago from a creative blogger turned author Brokeass Gourmet. They are healthy but they are absolutely fluffy, tangy, with a touch of sweetness.
- 1 C. cottage cheese
- 2 eggs or 4 egg whites
- 2 tsp honey
- 1 cup raw rolled quick cook oats (do not use steel cut)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla
- pinch of salt
- vegetable oil or cooking spray
Combine cottage cheese, eggs, vanilla, and honey together in a blender or food processor and puree until creamy. Add the oats, cinnamon, baking powder and salt and puree until mixture is smooth and resembles slightly grainy pancake batter.
Heat a very light coating of oil or spray in a nonstick frying pan or griddle over medium-high heat and cook 1/4 cup of the batter until golden brown on one side (about 1 1/2 – 2 minutes). Flip, using a spatula and cook until the other side is golden brown. Repeat until all pancakes are cooked.
Serve, warm, with fruit, honey, a touch of butter, preserves and/or syrup.
Makes about 5 pancakes (serves 2-3).
Adapted from Brokeass Gourmet
I’ve gotten into the habit of addressing my loved ones with “Good Morning Sunshine” and following it with a wonderful breakfast to start the day…usually eggs. If you never really thought about Eggs you should. A good egg, organic, free range, natural it’s worth the money.
Is she REALLY blogging about how to a basic egg? YES! I cooked some eggs for my boyfriend a couple of weeks ago and you’d think he died and gone to heaven. Literally, he’s been talking about these eggs for WEEKS! “You need to blog about your eggs…I’m serious!” If you can, splurge a bit and purchase the european butter. There is distinct difference in flavor and the eggs are a great place to showcase this fantastic butter.
The best description I can think of is rich, creamy, fluffy, and decadent also know as GOOD MORNING SUNSHINE EGGS 🙂
- 2 large organic or natural eggs, room temperature
- 1 Tbsp unsalted butter
- 2 Tbsp heavy whipping cream
- 1 tsp kosher salt
- fresh cracked pepper, to taste
- 1 tsp fresh chives, optional
- cheese, salsa, sour cream, also optional condiments
- Heat a stainless steel pan on medium high heat.
- While the pan is heating, crack the eggs in a large bowl and whisk.
- Melt the butter in the heated pan and add the whisked eggs BEFORE the butter stops frothing.
- Let the eggs set for 30 seconds and start to whisk them as they cook.
- Add the heavy whipping cream while the eggs are still UNSET and creamy.
- Add the kosher salt and continue to scramble until desired texture is achieved.
- Place cooked eggs on a serving dish.
- Top with your favorite condiment.
Prior to tasting quiche, I thought it was one of the most difficult dishes to make. Watching my step mom make it for the first time, I was convinced I’d need a DOZEN eggs…minimum! It was so so delicious! She used so much gooey cheese, flakey crust! I was in heaven! I was torn, her recipe was exhausting!
Several weeks later I stumbled across a recipe in the newspaper of all places and my world was forever changed. Since 1998 this is the ONLY quiche recipe I’ve every used. The beauty of this recipe is the versatility. You can make this dish your very own. Use this recipe for breakfast, brunch, or even dinner! Crustless or individual quiches using a muffin tin this is the PERFECT recipe and you’ll never need another recipe ♥
- Preheat the oven to 350 degrees
- Combine mayonnaise, evaporated milk, lightly beaten eggs, and flour in a large bowl mix well.
- Add any combination of other ingredients i.e. broccoli or ham or spinach*
- Pour mixture into the pie crust
- Bake for 45-50 minutes
*I have several combinations that are a big hit with family and friends:
Tuna, onions, and mozzarella cheese
Broccoli, ham cubes, and cheddar cheese