In an effort to soak up every last bit of the last day of summer, I whipped up some pancakes highlighting summer’s best asset, fruit.
Starting tomorrow it will be all about apples and pumpkin and butternut squash, but today I’m paying tribute to my favorite summer fruit: the nectarine.
I’ve made countless pancake recipes that were topped with fruit or had fruit mashed or mixed into the batter, but I’ve never made them with fruit seared into the pancake. I got the idea from this article on Slate that the BF sent me.
I came up with my own recipe for the batter (in order to keep it healthy) but used their idea of simply topping the pancakes with sliced nectarines while you cook them, in order to caramelize the fruit.
The result: hearty, melt-in-your-mouth pancakes with notes of cinnamon, vanilla, and sweet nectarine.
As always, I used ingredients that keep your breakfast high in protein (18 grams that is), low in carbs, and practically fat-free. You’re welcome.
Additionally, the recipe is gluten-free, but you could sub flour for the oats if you’d like.
1/2 C. Old-Fashioned Oats
1 Scoop Vanilla Protein Powder
2 tsp. Baking Soda
1 tsp. Cinnamon
1 Egg White
3 oz. Fat-free Greek Yogurt
1/4 C. Unsweetened Vanilla Almond Milk
1 tsp. Vanilla
1. Process the oats into a fine powder in a food processor or blender. I used my magic bullet.
2. Combine the dry ingredients in one bowl. Combine the wet ingredients in another. Mix the two bowls together.
3. Cut nectarine into thin slices. Sprinkle with a little cinnamon and sugar or stevia (optional).
4. Coat a skillet with cooking spray and pour batter in over medium-high heat. Top each pancake with several nectarine slice.
5. Cook pancakes for about 3 minutes per side.
Total Calories: 190 per serving, 18 grams of protein. Makes about four pancakes, so 2 each.
I topped mine with sugar-free syrup, but you could use a little maple syrup, agave, or even a fruit puree like in my Just Peachy Protein Pancakes.
Try them out tomorrow before the fruit is completely out of season. Don’t worry I won’t tell anyone you made them in the fall. Gasp!