I often get asked how I recover from a marathon, specifically with regards to food. My answer? I eat what I’m craving… but make it healthy and make sure to get lots of protein. While we were in New Hampshire, Steph’s friend that we stayed with, Pete, put together a gift bag for each of us that included a bottle of real New Hampshire maple syrup. I went to a lot of trouble to get it through security from Portland, so when I woke up on Monday morning, it was top of mind. You all know I love creative uses for cottage cheese, so I decided to take the opportunity to try out a recipe for protein pancakes that I had found and been saving for a while.
Unlike the picture in the original recipe, mine came out very fluffy and thick, like real pancakes instead of like crepes. Not sure why that is – I followed the recipe almost exactly as written, with the only change being that I added a bit of water to the batter so it would mix better. If anything, I would have thought that would make the pancakes thinner – but they didn’t come out crepe-like at all. I guess the trick is that I purposely kept pouring more of the thick batter on top of itself in the pan, instead of spreading it out.
The nutritionals for the pancakes are really good; here they are for the entire recipe (without the maple syrup):