April 5, 2008

Pancake Tacos!!!


I made these entirely by accident today – what a classic serendipitous occasion! But I suppose it’s continuing on my week of Kids’ Breakfasts :mrgreen:

Here’s a Banana Taco


On the others I put AB+J


My trio of tacos –


So how did this happen? Well of course I tried to flip a pancake and bent it in half instead of flipping it – the batter stuck and I thought “that looks just like a little taco!” AND, if you’re anything like me and like DOUGH + BATTER, you’ll love these a little undercooked (with the batter gooing out….) If you don’t, just let them cook a bit more.

Here’s an instructional video!

Back to the pancakes… These are Peanut Butter Boy’s and they are GREAT!! They’re made with oats, cottage cheese, egg whites and banana – all pureed together. I used 1% cottage cheese and added a pinch of salt, a tsp of vanilla and 1/4 tsp of baking powder. The batter was delicious and because it’s made with egg whites it’s OK to eat a little uncooked (you can actually eat the egg whites straight from the carton or put them in smoothies, so the carton says). And the recipe made a TON of pancakes! (This is half – the husband had the same amount)


They might seen extravagant, but the ingredients are oats (whole grains), cottage cheese and egg whites (protein), banana (fruit) and then almond butter on top (healthy fat). A complete breakfast!

The were a wonderful texture. Just like pancakes made with flour. I think the cottage cheese helped keep them extra moist. I added sliced banana to them while cooking. Check out this marshmallow guy peeking out!


From above with a cup of coffee


The pancakes alone were 390 kcal, 7 grams fiber and 31 grams of protein. With a tbsp of almond butter and coffee milk, this breakfast was 515 kcal, 8 grams fiber and 36 grams protein. That should be great fuel for a mid-morning workout 😉

The pancakes took me a while to make (because there were so many!) so I don’t think this will become a mid-week staple, but I will be making them again next weekend! Thanks Peanut Butter Boy for the great recipe!

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{ 29 comments… read them below or add one }

1 Romina April 5, 2008 at 8:27 am

Kath, you should open a breakfast diner or restaurant, this is genius!


2 hk April 5, 2008 at 8:27 am

yum, like when mistakes turn out well:) I saw these on Peanut Butter Boy’s blog, glad you liked them :) So for your portion/plate…what amounts did you use? (I’m thinking I could make these tomorrow morning for my sunday morning breakfast before a nice 8 miler :)

Looks like great fuel! Have an awesome Saturday!


3 Kath April 5, 2008 at 8:39 am

You see half of PBB’s recipe (the husband had the other half). So just halve his recipe to make what I had.



4 Bev April 5, 2008 at 8:42 am

OMG I just went to his page yesterday and decided this would so good for another different meal. Nice. As always your a genius :)


5 Susa April 5, 2008 at 8:53 am

I love cc pancakes. I have used Fage Yogurt in them before and the tartness of the yogurt was amazing.
I also like adding some of my protein powder. Yum.
Now I now what I’ll have for lunch today (I do need my pumpkin or applesauce in them…I am not big on bananas 😉 )


6 Leah April 5, 2008 at 9:39 am

Yeah! I love videos :)

Actually, I have a video request: roasted root veggies. For example, I have no idea how to cut a acorn squash and have never worked with a parsnip, and I am guessing, I am not the only one.


7 Ana April 5, 2008 at 9:46 am

mmm! I am so with you in LOVING undercooked batter!

*do you think you could sub any yogurt (vanilla/plain) for the cottage cheese? I know cc is thicker, but it would have about the same results, right?


8 Susan April 5, 2008 at 9:49 am

Are these more pancake like than your regular oatmeal pancakes?

PB boy or Kath,

If you don’t mind my asking why not just take bob red mill mix and use egg whites? what is the benefits of these? I have heard about cottage cheese pancakes from people who do the south beach diet.


9 Kelly L. April 5, 2008 at 10:13 am

Cerviche?!?! This may be a silly question but is cerviche a healthy appetizer?


10 Kelly L. April 5, 2008 at 10:14 am

Oops, should probably add to that that i had a bite of a friends at a mexican food restaurant the other day and it was good. I wasn’t sure if it had a dressing on it or anything or if cerviche is really just fish or other seafood marinated in lime juice and pico.


11 rachel April 5, 2008 at 10:15 am

hi everyone! just a basic question: does anyone have a direct link to the ingredients and recipe for the whipped banana oatmeal? it sounds fabulous and i’ve been meaning to try it but now i can’t find the “official” recipe…thanks! :)


12 JennaV April 5, 2008 at 10:22 am

Another adorable breakfast! I want to go make that NOW!


13 Tracy April 5, 2008 at 10:45 am

I have a question about yesterday’s dinner; when you used Pacifics Butternut Squash soup, did you use regular or the low-sodium one?


14 Chubby Chick April 5, 2008 at 10:58 am

I just discovered your blog, and I’m so glad I did! Your meals look so yummy and healthy. I am definitely going to try some of your recipes. :)


15 Nick April 5, 2008 at 11:05 am

I’m so glad you enjoyed them! They’re so simple and healthy there really is no way you can go wrong. And adding those bananas inside makes it that much more special.

They can be a little difficult to flip, it’s easier if you let them cook a little bit longer on the first side and when you go to flip, shove the spatula under quickly. But if you have these as often as I do, you’ll get used to it fast!!

You could always add some chopped walnuts, chocolate chips or fresh blueberries to them as well while they cook. I used to make these every day for breakfast. If you store the batter you’ll probably need some skim or soymilk to thin it out the next day. I hope everyone gets this recipe, it really is one of those miracle recipes.

The Peanut Butter Boy


16 Nick April 5, 2008 at 11:12 am

Susan, These are better than any mix from a store. Granted, I love Bob’s Red Mill, but these are much higher in protein.

Eggs are the #1 source for protein, cottage cheese (1% or fat free) is almost solid protein as well, and the oats contain an excellent amount of protein and fiber. The only other ingredient is a banana. No flours, no oil or fat (miniscule amount from the oats), only fresh ingredients that you blend for about a minute and voila! Plus they have a better taste then regular pancakes, they come out very moist with a hint of banana. And like Kath said, the batter is great too, you can easily undercook them and enjoy the batter/pancake texture combo.

I’m sorry to say it, but Bob (Red Mill), you’ve lost this round!!!!

The Peanut Butter Boy


17 Marcy April 5, 2008 at 11:12 am

Kath, this is a question from last night’s meal, but I don’t know if you check old meal posts, so I am just going to ask it here.

Once you make your roasted root veggies how do you turn it into soup? I know you use a puree stick , but how do you get the veggies soft enough to puree without all the soup broth evaporating? Do you add the soup broth immediately. Thanks and your breakfast looks adorable and I am sure taste great!


18 Brynn April 5, 2008 at 11:19 am


If you look under videos, there’s a post for Kath’s classic oatmeal which I think is what you’re looking for. The recipe isn’t posted there but she gives measurements as she goes. Also, the Peanut Butter Oatmeal recipe in her recipe list gives the whipped banana version.


19 Justy2003 April 5, 2008 at 11:33 am

I just got back from the local farmer’s market here…my first time going and I’ll definitely go back! Some of the stuff was a little pricey, but it’s all realllly good! The hummus I got is phenomenal! I also got some homemade bread that is delicious and it made me think of the husband-have you guys thought about maybe selling some of the breads at a farmer’s market? They were selling loaves for about $5 for most of them, so it seems to me that they make a pretty good profit! Don’t know if the husband has much time to make a lot of bread or would be interested in it, but if so it may be a fun thing to do! :)

The pancakes look great and I may be trying out this recipe for a leisurely Sunday breakfast tomorrow…thanks Kath and Peanut Butter Boy!


20 rachel April 5, 2008 at 11:43 am

thanks, brynn!


21 Angie April 5, 2008 at 12:12 pm

About cottage cheese:

What brand of cottage cheese do you all buy? I’ve been put off by most brands because they contain “carageenen,” an ingredient also used to glue on beer bottle labels. Even Horizon Organic included this ingredient.

Any one have suggestions? Or info on this ingredient?


22 Ally April 5, 2008 at 12:14 pm

Those pancakes look awesome!

They make me want to wake up early tomorrow and have a big, Sunday breakfast!

Anyone know where I can find vegan cottage cheese? 😉


23 Phoebe April 5, 2008 at 12:51 pm

Kelly L.,
Ceviche *is* a really healthy appetizer because it is just fish with no added oil (I guess it might have a dressing if you got it as part of some fancy appetizer but typically there’s no dressing). Ceviche is made by cleaning fish and then cutting it up and marinating it in citrus juice (usually lemon and lime) and some other things. The acid “cooks” the fish. I LOVE it.


24 Ashlie April 5, 2008 at 12:52 pm

Kath or Nick – did/could you use a stick blender to make the batter. I’ve only used one once so I don’t know if it would grind up the ingredients enough to make a smooth batter but it would be a lot easier to clean up! Can’t wait to try these!!


25 Kath April 5, 2008 at 1:16 pm

Leah ,
I’ll put it on my list of video ideas, but we’re not having root veggies next week and might not have them this way again until the fall! The rule for any squash is to cut it in half, peel, remove the seeds with a spoon, and cut into bite sized pieces. Parsnips are just like carrots! Peel, cook and eat!

Susan ,
They are much more pancake-like because the oats are blended and the texture is much finer. I preferred them to my oatmeal pancakes for that doughy reason.

I like mixes, but I agree with Nick that these are great and I always prefer to make things from scratch if I can.

rachel ,
In the recipe section, click on “Kath’s Tribute to Oats.” It’s all there!

Tracy ,
The regular, 2-cup box.

Nick ,
Yeah, they were a little hard to flip – but I think all pancakes are! And look what happened – tacos appeared :) Good to know the batter will last a few days. Thanks again for the great recipe!

Marcy ,
Yes, I use a hand-blender. It’s a soup-lover’s best friend!

Last night’s veggies were already cooked, but if making from scratch I would wait to add the broth until the veggies were tender and then let them simmer 10-20 minutes more before blending.

Justy2003 ,
We’ve thought about selling loaves at the FM, but I don’t think it would be worth the effort. We’d be cooking ALL NIGHT to get there and while $15-50 extra cash would be great, I don’t think it would be worth the effort. Definitely a thought though…

Angie ,
I buy Breakstone’s or Friendship brand.

Ashlie ,
I used our Cuisinart Food Processor, but you could use just a regular blender.



26 michelle April 5, 2008 at 1:31 pm

for these pancakes , do you HAVE to use a blender?


27 shows April 5, 2008 at 1:47 pm
28 Kath April 5, 2008 at 1:54 pm

You could probably just mix but hand but the texture would be quite different. Probably much similar to the oatmeal pancakes I usually make. I’m not sure about the cottage cheese lumps though, which is why I liked blending it.



29 Kim Mitchell April 5, 2008 at 3:43 pm

Hi. I started my cake decorating class. I’m in search of a non hydrogenated/no transfat vegetable based shortening. I’ve been charged with doing my future sis-in-laws wedding cake! I’m up for the challenge. :) I hope. Any ideas on something good?


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