I feel like I’m wimping out on you guys. Like I’m cheating or something but right now I am in a painful world called “low carb”. Seriously- my carbs are cut down to 50g per day (I get a “high carb day” every 4th day) for the next two weeks until we start adding them back in the week of the show. My fats are higher which helps, but yeah, I’m basically dying. I want bread and pancakes so badly. CARBSSSSSSS

Consequently, recipe testing truly is not happening.

So this post comes out of one of desperation (desperation to share something with you all) but it’s something I’ve been making a lot recently. Well kinda- I was doing more of a “crepe” version without the oats and then just cooking plain oats (belch) as oatmeal separately for my carbs. Then, like the brilliant (Read: Why didn’t I think of this sooner it’s so obvious??) gal I am, thought, why not just add the oats in to make pancakes instead of crepes and have all my morning macros in one beautiful, delicious meal?

Anyway, I made it, it was delicious, I took pictures in the lovely morning sun with my phone and ate it up. And then I made it on Sunday too.

And now I find myself with a desperate desire to share recipes with you all (oh my gosh you guys I have SO MANY IDEAS- in 3 weeks things are gonna get real serious on this blog) and no ability to cook or test (I mean, technically I could but in past attempts…well I end up eating all of it). So I shall be sharing this recipe from before my super low-carb diet adjustment and I hope you can forgive me for using cell phone pictures rather than some higher quality “official pictures”.

Anyway, why am I calling these “Lazy Gal’s” Protein Pancakes? Because it involves tossing all the ingredients into a blender, blending away and then just pouring the batter right into a pan. Simple, right?

Right.

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Lazy Gal’s Protein Pancakes

Serves 1

1/4 Cup Egg Whites

1/2 Cup Milk

1/2 Cup Rolled Oats

1 Scoop Protein Powder (I prefer Vega Sport Chocolate )

1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tsp Cinnamon (optional)

1/4 tsp Nutmeg (optional)

Nonstick spray or butter, to coat pan

Toss all ingredients into a blender and blend until smooth (you may need to add a little more milk if it’s too thick).  Heat a pan on medium and spray with nonstick spray or a little butter.  Reduce heat and add half of batter.  Cook for several minutes until sides firm up.  Flip and cook for several minutes more.  Repeat with remaining batter.

Top with butter, syrup or jam (or, as my diet-dictated preferences go, sweetened yogurt and some peanut butter).

Enjoy your oat-filled carbs.