During our trip to San Diego, all the boys ordered more delicious food than me 90% of the time. Isn’t that the way it goes when you hang out with boys with super metabolisms? I mean, don’t get me wrong, I LOVE the way I eat. I wouldn’t choose to eat in a way I hated…well at least not at this point in my life, and the way heavy calorie dense food make me feel super icky definitely triumphs the taste factor. Delicious and at least moderately healthy is always the best game plan. And I chowed down on amazing sushi, a mexi potatoey breakfast, Mexican food, a delicious veggie-egg white-goat cheese-potato hash, and whole lot of Pinkberry (or as Nacho calls it, Pigeon Berry–I don’t even know how that got started but now I can’t call it anything else), so I was in no way deprived on this trip, but after tasting Jason’s blueberry cornmeal pancakes, I was a little jealous.
Saturday before Steve and I went grocery shopping, I suggested we decide on a breakfast plan for the next day so we could get everything we needed. He asked for pancakes–duhhh–he almost always chooses pancakes. It must be a result of the dark ages in which none of us even sampled a carb for months at a time–so awful–NEVER DO A CARB DIET!!! Anyway, we are still dealing with our carb cravings haha.
Obviously, I decided we had to recreate these babies
Mine may not be as pretty (if you haven’t noticed, presentation is not my forte!), but I would venture to say I liked them better than the original and they kept me full for hours!
Blueberry Cornmeal Pancakes:
yield 2 servings
*1/2 cup reduced fat buttermilk
*1/4 cup water
*1 egg white
*1/2 tbs honey
*1/2 cup whole wheat pastry flour
*1/4 cup cornmeal
*1/2 tbs sugar substitute (or f you don’t want to go fake, skip it and double the honey)
*1 tbs milled flax seed
*1/2 tbs chia seeds
*1/2 tsp baking powder
*1/4 tsp baking soda
*Pinch salt
*Blueberries–lots of ’em! As many as you can fit! I just dumped them in to my desired amount, but probably used almost a cup!
Suggested toppings:
*Syrup (I use sugar-free, but a pure maple syrup would probably actually be more healthy)
*Nut butter
*Yogurt
*Fried egg
*Granola
*Fruit
**NOTE**You could also mix some protein powder and/or oats into the batter!
Mix wet ingredients in a small bowl and dry ingredients (excluding blueberries) in a medium bowl. Gently fold wet ingredients into dry until just combined (over mixing=tough pancakes! Don’t be afraid of small lumps!). Gently fold in blueberries. Cook over medium low heat in a greased pan until bubbles start to form on top, flip and cook for an other minute or so until finished.
I just cooked each of us our own huge pancake
And for once, didn’t completely mess it up in the flipping process!
Steve topped his with an over medium egg+a white and sf maple syrup
I topped mine with sunflower butter, sugar free maple syrup, non fat vanilla greek yogurt and a sprinkling of low fat granola on the very top. It was amazing to say the least, but no surprise I was full for so long–it was a lot of food!
It was the perfect start to our Sunday and went much better than my two failed attempts at making goat cheese. Ugghh, I hate it when I try to make something and it doesn’t work out–it makes me GRUMPY! But at least I had a super successful dinner on Friday and this delicious breakfast to keep my spirits up! Oh, and my cute life long boyfriend :O)
Looks super yummy 🙂