Most weekends, we make a big breakfast at least one weekend morning. Favorites include pancakes, waffles, Mike’s famous cheesey scrambled eggs, and bacon. This weekend, I decided to try out these protein pancakes. I’m trying (and mostly failing) to eat more protein and fewer carbs and I was curious to see if the trio would eat this creation.
All three of the kids liked them. Clara wasn’t as in enamored as Bo and Anna, but she ate them as well. The combination of ingredients seems a bit strange, but the taste is really quite good — and I didn’t even miss all of the flour and sugar in my traditional recipe. I served ours with a small amount of maple syrup. If you want a real protein bang, try them with almond butter or peanut butter on top!
If you’re visiting from my friend Amber’s blog, Becoming a Coupon Queen, welcome! I hope you enjoy the recipes and knowing that Amber needs a recipe each week is helping me to be a bit more motivated about taking photos of the food I making! If you haven’t visited Amber’s site, go check it out. She has lots of good money saving tips!
In a high-powered blender (I used a Ninja) combine all ingredients and pulse until smooth. Cook pancakes over medium heat until cooked through. Serve with maple syrup and butter, almond butter, peanut butter, or other toppings of your choice. Recipe can easily be halved or extra pancakes can be frozen for quick breakfasts later.
One of Mike’s favorite desserts is Key Lime Pie. When he went to the store last week (he runs by the store after work often) he picked up ingredients for the pie and left them on the counter. I took it as a not-so-subtle hint that he wanted a piece of Key Lime Pie in the near future.
The best part about Key Lime Pie is it is super quick and easy to make — but seems much more fussy. It’s literally a 20 minute recipe and most of that is baking time!
Preheat oven to 375. In a medium bowl, beat together the egg yolks, key lime juice, sweetened condensed milk, and the food coloring. Pour into the graham crust. Bake for 15 minutes. Refrigerate before serving for at least 2 hours.
On Sunday morning, I awoke to the smell of bacon. Mike was making these tasty, bacon, fried egg, and avocado breakfast sandwiches. I emerged from our room just in time, as the kids were begging for pancakes. While I made pancakes for the trio, Mike made these for us, and they were quite tasty. I love avocado and bacon in all forms.
Overall, the sandwich itself is pretty basic – but the avocado/Miracle Whip mixture is the perfect, creamy, condiment for this breakfast sandwich – with just a hint of kick. Mike rarely makes dinner (except for guac) but at least one weekend morning, I am promised some type of breakfast concoction. I’ll definitely be requesting these sandwiches again in the future.
These sandwiches were inspired by Better Homes and Gardens Special Interest Publications HomeMade 115 Recipes for Home-Cooked Comfort.
Mash half of the avocado in a small bowl. Stir in Miracle Whip, lemon juice, garlic, and chili powder. Slice the remaining avocado and set aside. Spray a skillet with olive oil spray and break eggs into the skillet. Sprinkle with pepper and cook for 4-5 minutes until the yolks are the desired doneness. Cut the bread in half (or use 4 slices - our bread was long) and layer our breakfast sandwich. Bread - cheese - avocado slices - bacon - fried egg. Spread the other half of the bread with the sauce mixture and place on top. Enjoy!