Disclosure: This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Mojo Tree Farms, but all my opinions are my own. #pmedia #PichuberrySuperfruit http://my-disclosur.es/OBsstV
Looking for a healthy post workout snack or breakfast recipe? Make these Pichuberry Protein Pancakes! Not only are these packed with cottage cheese and oatmeal, they are packed with Pichuberry Puree, a powerful superfood!
It’s hard to believe that we are already into the second month of the new year! February has a lot of fun holidays and events, but it is also a great time to reevaluate new year’s goals and acknowledge achievements. Personally, I’ve been doing great at getting in my daily 30 minutes of exercise and have been doing pretty good about eating healthy; which means making breakfast, featuring these Pichuberry Protein Pancakes, a top priority!
But, I do know, that even though I’m doing pretty good with my new year’s goals, I’ve heard many people say they want a January “do over”. That despite their best efforts, January was hard and filled with so many unexpected situations, from school being cancelled multiple times due to bad weather, to all the illness going around, to not having a good game plan to execute their new year’s goals; and that they didn’t start the new year like they wanted. Luckily, we are in a new month and now is a great time to get refocused and take charge of your plans and achieve those goals!
If you are like me and looking to eat healthier and/or make breakfast more of a priority, then you need to check out this recipe for Pichuberry Protein Pancakes! Now I know what you are thinking, “pichu-what?” Well the Pichuberry, native to the highlands of Peru, is a superfood packed with all kinds of vitamins, nutrients and have a high content of phenolic compounds, which are a natural antioxidant!
In fact, Pichuberries are a good source of vitamin E, vitamin A, vitamin P, and the B-complex vitamins B1, B6, and B12. By eating only 3 ounces of this power fruit, you’ll meet 37 percent of your daily required vitamin A, 13 percent of your required niacin, 18 percent of your recommended vitamin C, and 39 percent of your vitamin D requirement. (Percent daily values are based on a 2,000-calorie diet.).
The Pichuberry has a mild flavor and Pichuberry Puree is convenient and versatile and can be used the way you would use any other berry; like in smoothies, salad dressings or baked goods. Now, that you know a little bit more about the Pichuberry, you are probably thinking that it is super expensive, like many other superfoods, and hard to find. But, I recently discovered Pichuberry Puree at my local Walmart in the frozen berry section.
Inspired by my goal to make breakfast and eating healthier more of a priority this year, I concocted these Pichuberry Protein Pancakes using that convenient Pichuberry Puree. I love making protein pancakes for breakfast or a post workout snack because they are filling, can be easily frozen and reheated, and make me feel like I’m getting a special breakfast treat.
But unlike many protein pancakes that call for protein powder, my go to protein pancake recipe uses cottage cheese, eggs and rolled oats to make a healthy and protein packed breakfast. Typically, I add a mashed banana or applesauce to my protein pancake recipe, but decided to up the nutrition value and use the Pichuberry Puree.
Of course, this protein pancake recipe is not like the fluffy buttermilk pancakes you get at the local pancake house, as they are denser (due to the cottage cheese and rolled oats) and the size of silver dollar pancakes; but they taste great and are a fantastic and healthy way to enjoy a favorite breakfast food! In case you are wondering, these pancakes are packed with 17 grams of protein per serving (note: I’m not a nutritionist this is based on the nutrition labels of the products I used, so exact numbers may vary slightly depending on the brands you use)!
Helpful Tips and Information:
Freezer Meal – To make these pancakes ahead of time and freeze them, follow the recipe as directed and cool completely. Place cooled pancakes/waffles on baking sheet in a single layer and freeze for 6-8 hours. Once frozen stack and place in freezer safe packaging. To re-heat, place in preheated 350-degree F oven for 15 minutes, or heat in toaster, or microwave for 1-2 minutes.
Serving Suggestion – These pancakes are great served as is, topped with some fresh fruit and puree maple syrup. But to make them part of a complete breakfast (and up your protein), consider serving them with hard boiled eggs, Greek yogurt and/or turkey bacon.
- 1/2 cup low-fat cottage cheese
- 2 large eggs
- ½ teaspoon pure vanilla extract
- 2 tablespoons honey
- 1 (3.5-ounce) packet frozen Pichuberry Puree, thawed
- 2 teaspoons baking powder
- 1 cup rolled oats
- Optional for serving:
- Pure maple syrup or honey
- Fresh fruit
- Greek yogurt
- Combine all ingredients in a blender and process for 30-45 seconds or until everything is well mixed and relatively smooth. Set pancake batter aside for 5-8 minutes to thinken.
- After batter is thickened, heat a large non-stick skillet or griddle over low heat. Spray skillet with cooking spray.
- For each pancake, pour about 1/4 cup batter onto the prepared skillet. Cook the pancakes for about 1-2 minutes, until the undersides are golden brown and you see a few bubbles forming on the uncooked side of the pancakes. Flip the pancakes and cook an additional 1-2 minutes, or until golden brown. Repeat with the remaining pancake batter.
- Serve pancakes warm with desired toppings.