So I was able to cook my pancakes in a professional kitchen- La Cuisine Gourmet in Coral Gables! They were amazing to me and provided the best place to show how easy it is to cook these delicious cakes :)  

Take one scoop of Beverly International's UMP
Two eggs
One tablespoon of cottage cheese
and blend until smooooooooth…

pour into a hot griddle, wait until the cakes bubble, and flip! 

Viola- the whole family will be screaming for more (just don't tell them it is a protein cake)

Word to the wise- if it is too thick, add water.  If the cakes taste like cotton- add another egg to the mix and blend again (your protein powder might be too low in carbs and fat and you might need to add more moisture to the mix)

Let me know how it goes.. I would love to find out : )

This all terrain treadmill is created by Woodway… There is nothing more interesting than walking on a treadmill that requires you to concentrate the whole time! Burn it Baby

Make sure if you have the key lime pie at a restaurant, it is about three bites worth! It's not always about deprivation...

I finally created the recipe for the perfect protein pancake, with scrambled eggs. An awesome breakfast!! 300 calories, and 36.5 grams of protein :) yahooooo

Make sure to keep your portion sizes reasonable. Too large a portion can cause sluggishness or too little can cause problems in feeling satiated- eat a portion to satisfy you- not to stuff you or leave you feeling sad and hungry :)

So for the upcoming cooking class, I am testing out the different types of protein powder I can use in my pancakes...  In this particular cake, the texture was good - This was made with fat free cottage cheese, one scoop of Vanilla UMP Beverly International protein powder (amazing flavor), one egg, Instant oatmeal and some fat free milk...

Honestly, the taste was good!  I liked the texture of this pancake in particular.  Very moist  in comparison to most other high protein pancakes... This is part of the problem when cooking with protein powder. It is important to adjust the levels of moisture in these types of recipes when using powdered whey protein in particular.

It passed the test!  I think this might be a good addition to the "Cooking with Protein Class!" Stay tuned!!