Ahhh... Mother's Day is finally upon us. And I gotta tell you, this is one of my favorite days of the year! On Mother's day, I like to be spoiled. It's me day! In other words, I like to sleep in, have breakfast in bed with a good magazine, go out to brunch with family and friends or have my husband cook a nice dinner for me. So, my day revolves mostly around good food, family and relaxing.
I love to eat pancakes in the morning and the other day I came along a cottage cheese pancakes recipe from one of my good-old 'food everyday' magazines. I thought this would make for a great Mother's Day breakfast and a healthy start to the day. I always like to start the day right, which makes it easier for me to continue making healthier choices throughout the day. I was inspired by the recipe but wanted to take a healthier approach. I simply substituted the white flour with oat flour and white whole wheat flour, and the veggie oil and refined sugar with coconut oil and coconut sugar.
Rhubarb is in season right now and I'm a big fan of this vegetable. It's packed with all kinds of minerals, vitamins, organic compounds like protein, vitamin C, vitamin K, calcium, potassium, and other nutrients that make it ideal for keeping our bodies healthy. Rhubarb tends to be quite tart and recipes usually require adding a ton of sugar to sweeten, which isn't exactly my thing. Here, I just added some coconut sugar and strawberries to the rhubarb and it came out slightly sweet, which is perfect in my book. I love this rhubarb compote and have it with pancakes, yogurt, oatmeal and even ice cream. Enjoy, and happy mother's day to all!
Protein-Packed Cottage Cheese Pancakes with Rhubarb Compote
for the pancakes
1/2 cup white whole wheat flour
1/4 cup oat flour (pulse the oats until they are ground into a powder-like consistency)
1-1/2 tablespoon coconut sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup 2% milk
1/2 cup cottage cheese
2 large egg whites
1/2 teaspoon vanilla extract
1 tablespoon of coconut oil (melted), plus more for greasing the pan
for the compote
1lb rhubarb, cut into 3/4 inch slices
1 cup of strawberries, quartered
3-4 teaspoons chia seeds
1/4 cup coconut sugar, or more if u like it sweeter
makes 4 servings
make it :
make the pancakes
In a large bowl, stir together white whole wheat flour, oat flour, coconut sugar, baking powder, baking powder, and salt. Stir in cottage cheese, milk, egg whites, vanilla extract, and coconut oil. Do not over-mix the batter or your pancakes will be tough and very dense
When ready to cook, heat a griddle or pan to medium low heat. Coat with a little coconut oil. Drop about a 1/4 cup of batter onto heated pan. Cook until surface of pancakes have some bubbles, 1 to 2 minutes. Flip and cook on the other side until cooked through, about 2 more minutes.
make the compote
Stir together the rhubarb, strawberries and coconut sugar in a large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until rhubarb mixture is very soft and begins to fall apart, stirring occasionally, about 10 minutes.
Transfer compote to a glass jar and let it cool down. Add chia seeds and stir well. After serving, cover and keep chilled.