Yesterday was one of those days. My stomach growled almost constantly from about 2:00 on. It even growled while I was eating dinner! (ginormous taco salad, celery & salsa, if you’re curious)
At first I thought it was simply a case of me wanting something I really didn’t need or shouldn’t have, but when I easily resisted the vegan chocolate chip cookies at Whole Foods, I knew that wasn’t the problem. Also, I have a whole box of Andes Mints in the pantry but my customary one-after-dinner scratched the chocolate itch. This was more of a “When’s dinner?” kind of hungry.
Had I not been having such an awesome nutrition-vigilant week, I might have blamed it on that. But my pre-cupcake mania has that area firmly in control. I’m not screwing this up for a bag of Cheetos, nosirree Bob!
I also knew it wasn’t boredom eating because I was really involved in a couple of projects in the back of the house. The kind of projects that normally have me looking up at 9:00 when my stomach growls in a not-too-nice way, and realizing that I haven’t had dinner yet.
Sparing you the details, I’ve finally arrived at the ever-popular hormones as the answer. If that’s the case, I should be through the worst of it. The bottom line is that I endured it and remained In Control throughout. No horse required.
On a related note, I finally used my $20 Kitchen Aid K45SS Garage Sale Mixer! For something healthy even!
I’ve had a hankering for some pancakes for, oh, the last six MONTHS, and I recently had a healthy pancake recipe delivered right to my very own reader, so yesterday I took the plunge.
Charlotte’s Pancakes called for:
3 egg whites
2 Tbsp oat flour (or coconut flour, almond flour, whole wheat flour, buckwheat flour, brown rice flour etc. I used whole wheat because I had it on hand)
2 Tbsp almond milk (or regular milk or vanilla soy milk, if that’s all that’s in your fridge)
1/4 tsp baking powder
The first step set my heart to fluttering. (This was after the “cake-like” promise.)
“Whip the egg whites to stiff peaks.”
Oh sure, I could do that by hand. Or with my teensy little hand mixer. OR I COULD USE MY NEW STAND MIXER!!! Hoo-freaking-ray!
One word: BEE-YOO-TI-FUL!
I turned that baby on, set it to mixing, and then went to do some dishes and generally putter around. Within a few minutes, I had perfectly formed egg white peaks! (Food Network, you listening? I can do egg whites in stiff peaks!) Bonus: my kitchen chores were done, except for the big mess I was about to make.
So the next step was to stir in all the other ingredients (I didn’t use the mixer for that, just a plain, old-fashioned spoon) and then cook the pancakes (teflon spatula). Charlotte assumed everyone would know how to do that, evidently not realizing that some of us might not have made pancakes since…oh, 1993 or 1994. I forget. But cooking pancakes is apparently like riding a bike, including a few wobbles and a brush with a sticker bush.
Results: I ended up with a stack of crepes. I’ve never made crepes before, so I wasn’t entirely disappointed, but I was really looking forward to cake-ish pleasure and a little more substance. Plus, they tasted kind of egg-y, almost like an omelet but not quite. Have I mentioned I don’t really like omelets?
Anyway, it didn’t take me long to figure out my wobble. I had noticed when I ladled (1/4 cup measuring cup with a cute pour spout) my batter into the pan (Wearever Blue teflon) that it was a tad liquid. Instead of perfect little “O”s, I got the letters “C” and “U”, a check mark, and a comma. (I also got a semi-colon, but that’s because my arm jiggled as I was pouring.)
I checked the measurements, and while I had most of them right, the part I didn’t have right was kind of big. You see, I had never used liquid egg whites from a carton before, and when I read the carton conversion, I thought it said 3 tablespoons equaled one egg white. What it actually said was that 3 tablespoons equals one egg. Period. A quick google later and I learned that 2 tablespoons equals 1 egg white. I had 1/3 too much liquid which equals lots of crepes. So six tablespoons of liquid egg whites total for this recipe.
I’ll be making these again, probably tomorrow, as they kept me full until lunchtime. If you use the right measures of everything, they work out to about 100 calories or so, before toppings. My topping of choice was syrup, which was my main motivator in having the pancakes anyway (well, my second main reason–protein was my first).
That reminds me…why is a serving of syrup 1/4 cup? That’s a whole lotta syrup! I was fine with a little less than a tablespoon (plus licking the measuring spoon, of course) drizzled over my crepes/pancakes. Had I not had so many of them due to the thinness of my batter and the omeletness of the taste and my own decadent nature, a half tablespoon would have sufficed. I’m writing to the pancake syrup people today!
Back on topic, I’m going to try to remember this recipe the next time I have one of those days, when I’m seriously hungry despite eating well. It will be interesting to see if they will tame the savage beast. If nothing else, they’ll make a nice mini-meal, especially if served with fruit.
Have you tried these pancakes before? Or do you have your own version of a healthy pancake to share? (Note: it really should require that I use my stand mixer.)
Wishing you all a happy, healthy weekend ahead. We’re looking at 103 ° temps tomorrow, so I may be having cupcake soup! But not if I don’t get my butt in gear and get to the gym for my final cupcake-required workout!