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Breakfast on the zone can get a little boring after a while. Smoothies, cottage cheese and fruit, yogurt and fruit, or omelets and oatmeal every day for a year makes you crave something else.

Yesterday George stayed home from work to take me to the doctor… I have a sore throat and ear infections (yes, plural, both ears). So, since I had more time than usual for brekkie-makin’, I decided to try out a recipe our friend Dee suggested: protein pancakes. After my Whole Wheat Pancake Fiasco of ’08, I think that I didn’t really have much hope of these turning out with any sort of a pancake consistency or any sort of acceptable taste, but they’re as good or even better than regular pancakes. Dee’s recipe calls for four simple ingredients: 6 egg whites, 1 cup oatmeal, 1 cup cottage cheese, cinnamon. I modified the recipe a bit since we have a really tight budget and purchase eggs by the five-dozen for five dollars at BJs and I didn’t want to waste the yolks. I added more oatmeal to thicken them a tad because of the extra liquid the yolks would provide. Without further ado, I present you with this delicious protein pancake recipe.

Ingredients:
• 1 cup cottage cheese
• 6 eggs
• 1 ½ cups oatmeal
• cinnamon

I put the cottage cheese, eggs, and cinnamon in the blender. Before adding the oatmeal, I put it into the grinder to make it have a consistency more similar to flour. I then added the ground oatmeal, and blended the batter until it had no lumps. Cook on the griddle/pan just like pancakes. They’ll even start to bubble on top the way normal pancakes do when they’re ready to be flipped.

The result? Yummy deliciousness.