Looking for Inspiration for Breakfast? Check out Rise and Shine
November 28, 2016 4 Comments
I know we all want to be inspired and my friend, Katie Sullivan Morford, is the food writer who can do it.
She is a registered dietitian and she knows how to write, develop delicious recipes, and keep us on the healthy road.
Her new book Rise and Shine: Better Breakfasts for Busy Mornings includes 75 recipes and beautiful photographs to encourage you to make this nourishing food.
I am sharing this book now because I think it would be a great gift for the holidays for the people in your life that love cookbooks. It is hard cover and so adorable AND helpful. How can you lose?
Katie takes granola into new places with her Apricot Ginger Cluster Granola and her Dark Chocolate Raspberry Meuesli. She also works her magic with eggs wither her Make-Ahead Mini Spinach Frittatas and Egg-in-a-Nest Pesto Pizza.
This book has a bunch of great ideas to inspire you out of the boring oatmeal, boxed cereal, plain old scrambled egg ruts you may be stuck in.
She was kind enough to share her Barely Banana Protein Pancakes recipe. I love it because it is simple and it makes perfect sense. I have been using cottage cheese in my waffles and it works!
Barely Banana Protein Pancakes (with 4 Little Ingredients)
From Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Photographs © 2016 by Erin Scott. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com
makes about 40 silver-dollar pancakes; 3 or 4 or servings
The batter for these protein-packed, gluten-free, pint-sized pancakes gets whirled together in one fell swoop in a blender, which doubles as the perfect pouring vessel. They are smaller and thinner than typical pancakes—think silver dollars—with a mild banana flavor that favors a swipe of tangy jam over the tra¬ditional drizzle of maple syrup. They taste best when you cook them thoroughly; they are supremely moist, so it’s hard to overdo it.
1 cup old-fashioned rolled oats
1⅓ cups cottage cheese
1 small ripe banana
Oil or butter for greasing the skillet
Favorite jam for serving
1. Put the eggs, oats, cottage cheese, and banana into a blender. Blend until the oats are pulverized, the cottage cheese is blended, and the batter is smooth.
2. Set a skillet over medium heat. Add about a teaspoon of oil and swirl the pan to coat the bottom. Pour about 1 tablespoon of batter into the pan for each pancake, making as many as will fit without crowding. Cook until bub¬bles appear across the surface and the bottom is deeply brown.
3. Use a spatula to flip the pancake and cook until firm to the touch, another 1 to 2 minutes. Serve hot out of the pan with a thin layer of jam.
Boost It: To make a quick blueberry syrup, cook 1½ cups fresh or frozen blueberries in a small saucepan over medium heat, stirring regularly, until they give off their juices and are warmed through. Add 1 tablespoon of maple syrup, stir, and serve with the pancakes.
Make Ahead: These pancakes are best the morning you make them, but if you have leftover batter, store it in the fridge for the next day. The batter will be quite thick, so you’ll need the aid of a spoon to spread it in the pan. Alternatively, you can thin the batter with a splash of milk.
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
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