healthy eating my way (allergy friendly)

High protein pumpkin pancakes-crepes

Sunday, sleep in time, and time for relaxation. As you might have noticed I have a lot of protein in the mornings. Protein is a important component, it is the building blocks of the body. If you are pregnant, breastfeeding, trying to loose weight, or  just having a good start to a good day, protein is the way to go.  Protein is a macro-nutrient, meaning your body needs a lot of it. Micro-nutrients  are vitamins and  minerals that your body only needs small amount of every day. To function well the body needs protein, not to much, and not too little. To much does not give you more strength.The norm. for active woman, and most men, are about six ounces.

These pancakes are made without baking soda or baking powder, because that is what I am used to.  But I found out that non-Scandinavians call them crepes. But no matter what they are called, they taste good:)



6 servings

1 cup pumpkin (cooked and cooled off)

1/2 cup milk

1/4 cup cottage cheese

1 scoop (30g) egg white protein

2 tbs palm sugar

2 tbs melted butter

2 eggs

1/8 tsp salt

1/4 tsp cinnamon

1/2 cup gluten-free all purpose flour



1 tbs palm sugar

1/2 tbs cinnamon

1 tbs butter (melted)


1. In a blender mix all the pancake ingredients.

2.Melt the butter, and stir in sugar and cinnamon.

3. When you put the batter in the pan, add a tsp of the sauce on the top and flip them around.



So yesterday we went around walking, and ended up at Emart:) Which I LIKE. Went over to the whole food, organic section. And found something called Herbal water, it tastes really good. No sugar added, no artificial flavors, no calories, and its organic. And there are many flavors, but it  also gives ideas to what to add to your water.

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This entry was posted on October 23, 2011 by in Baking goods, Breakfast, Recipes and tagged , , , , , , , .
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