GF Protein Pancakes

Pancakes remind me of lazy weekend brunches, bottomless cups of coffee, and pajamas. The pajamas come in handy here because pancakes also make me super sleepy! One short stack will zap any energy I have and ensure that my couch has a very defined Katie-shaped imprint on it by the end of the day.

I recently heard about making pancakes with cottage cheese. My first reaction? EW - that's disgusting! But, on a recent road trip, I gave in to a pancake craving and indulged myself. They were soooooo delicious! This was promptly followed by a nap in the car, and a lack of energy for the rest of the day. I figured the cottage cheese pancakes were worth a shot. And, guess what? They were AMAZING! Even my skeptical husband agreed that they were great. I even disclosed the ingredients before he tried them...

GF Protein Pancakes
1/4 C gluten-free oats (I found these at Trader Joe's)
1/4 C cottage cheese
2 egg whites
1/4 t baking powder
1/4 t vanilla extract
pinch of cinnamon

Directions:  Blend all ingredients in a blender or food processor until smooth. Heat a nonstick griddle or pan over medium-high heat. Pour batter onto the griddle to form two pancakes. Cook until bubbles start to form on the top - about 2-3 minutes. Flip and cook other side until done. These are great topped with berries and a drizzle of honey!

Fruit and Nut Energy Bites

A recent find at my local co-op health food store inspired me to create my own recipe for portable, delicious, bites of energy. With only six, simple ingredients and a food processor, you can create these in about 15 minutes! They are great as a pre-workout fuel, or a hunger-filler between meals. If you like Larabars, you're going to love these!

Fruit and Nut Energy Bites

3/4 C dates, pits removed (found a huge tub of 

these at Costco, pictured here)
1/4 C honey
2 T coconut oil
2 T walnuts
2 T sunflower seeds
1/4 C shredded, unsweetened coconut

Directions:  Preheat oven to 350 degrees. In
the bowl of a food processor, puree dates until broken up fairly well (1-2 minutes). Meanwhile, heat the honey and coconut oil in a microwave-safe dish for 30 seconds, or until melted and runny. Add honey, coconut, walnuts, sunflower seeds and coconut to the dates and process for another 1-2 minutes, or until well-combined. Using a spatula, transfer contents to an 8x8 inch square baking dish and bake for 12 minutes. Remove, cool, and cut into 16 squares. Store in an airtight container in the fridge.